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Current Nutrition & Food Science

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ISSN (Print): 1573-4013
ISSN (Online): 2212-3881

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Letter Article

Innovative Approaches for the Degradation of Biogenic Amines in Foods

Author(s): Behzad Ebrahimi* and Maryam Farshidi

Volume 15, Issue 6, 2019

Page: [627 - 628] Pages: 2

DOI: 10.2174/1573401314666180620161417

Price: $65

Abstract

Biogenic Amines (BA) are low molecular weight organic bases that have biological activity, they can be formed and degraded as a result of normal metabolic activity in animals, plants and microorganisms, and are usually produced by the decarboxylation of amino acids. The most common biogenic amines which can be found in foods are aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethyl amine) or heterocyclic (histamine, tryptamine) structures.

Keywords: Biogenic amines, biological activity, decarboxylation, degradation, metabolic activity, molecular weight.

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