000123882 001__ 123882
000123882 005__ 20240731103317.0
000123882 0247_ $$2doi$$a10.1016/j.foodres.2022.112448
000123882 0248_ $$2sideral$$a132407
000123882 037__ $$aART-2023-132407
000123882 041__ $$aeng
000123882 100__ $$0(orcid)0000-0002-2457-2738$$aMoniente, M.$$uUniversidad de Zaragoza
000123882 245__ $$aCombination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products
000123882 260__ $$c2023
000123882 5060_ $$aAccess copy available to the general public$$fUnrestricted
000123882 5203_ $$aBiogenic amines (BAs) are compounds generated by decarboxylation of their amino acid precursors. Their intake, even at low concentrations, can lead to several types of health problems in sensitive individuals. As they can be easily formed in fermented dairy products, their quantitative determination is very relevant. In the present paper, a method for the quantitative determination of four biogenic amines in different dairy products has been developed, validated and applied to 37 samples of milk, 23 of yogurt, and 14 of kefir. Amines were selectively extracted using solid phase extraction, subsequently derivatizatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and further determined by High Performance Liquid Chromatography with fluorescence detection. The method’s sensitivity was highly satisfactory, with limits of detection lower than 0.2 mg/L. Optimal linearity and repeatability were also achieved. BAs were not detected in most of the milk samples, but they were found frequently at high levels in yogurt and kefir samples, reaching values of up to 79 mg/kg total BAs in kefir samples. Levels measured should not be a cause for concern for the population at large, but should be known by BAs-sensitive individuals.
000123882 536__ $$9info:eu-repo/grantAgreement/ES/AEI/RTC2017-6275-2$$9info:eu-repo/grantAgreement/ES/DGA/A03$$9info:eu-repo/grantAgreement/ES/DGA/T29
000123882 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000123882 590__ $$a7.0$$b2023
000123882 592__ $$a1.495$$b2023
000123882 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 173 = 0.075$$c2023$$dQ1$$eT1
000123882 593__ $$aFood Science$$c2023$$dQ1
000123882 594__ $$a12.5$$b2023
000123882 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000123882 700__ $$0(orcid)0000-0002-9312-1519$$aBotello-Morte, L.
000123882 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000123882 700__ $$aVirto, R.
000123882 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000123882 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000123882 700__ $$0(orcid)0000-0002-3348-0843$$aOntañón, I.$$uUniversidad de Zaragoza
000123882 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000123882 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000123882 773__ $$g165 (2023), 112448 [9 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000123882 8564_ $$s1711288$$uhttps://zaguan.unizar.es/record/123882/files/texto_completo.pdf$$yVersión publicada
000123882 8564_ $$s2647780$$uhttps://zaguan.unizar.es/record/123882/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000123882 909CO $$ooai:zaguan.unizar.es:123882$$particulos$$pdriver
000123882 951__ $$a2024-07-31-09:41:37
000123882 980__ $$aARTICLE