123882 20241125101129.0 doi 10.1016/j.foodres.2022.112448 sideral 132407 ART-2023-132407 eng Moniente, M. Universidad de Zaragoza (orcid)0000-0002-2457-2738 Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products 2023 Access copy available to the general public Unrestricted Biogenic 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. info:eu-repo/grantAgreement/ES/AEI/RTC2017-6275-2 info:eu-repo/grantAgreement/ES/DGA/A03 info:eu-repo/grantAgreement/ES/DGA/T29 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 7.0 2023 FOOD SCIENCE & TECHNOLOGY 13 / 173 = 0.075 2023 Q1 T1 1.495 2023 Food Science 2023 Q1 12.5 2023 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Botello-Morte, L. (orcid)0000-0002-9312-1519 García-Gonzalo, D. Universidad de Zaragoza (orcid)0000-0002-7629-8101 Virto, R. Pagán, R. Universidad de Zaragoza (orcid)0000-0002-0238-6328 Ferreira, V. Universidad de Zaragoza (orcid)0000-0002-4353-2483 Ontañón, I. Universidad de Zaragoza (orcid)0000-0002-3348-0843 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 165 (2023), 112448 [9 pp.] Food res. int. Food Research International 0963-9969 1711288 http://zaguan.unizar.es/record/123882/files/texto_completo.pdf Versión publicada 2647780 http://zaguan.unizar.es/record/123882/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:123882 articulos driver 2024-11-22-11:58:23 ARTICLE