Biogenic Amine Content of Shalgam (Şalgam): A Traditional Lactic Acid Fermented Turkish Beverage

• Published in: Journal of agricultural and food chemistry 2010-02, Vol.58 (4), p.2602-2608
• Main Authors: Ozdestan, Ozgul, Uren, Ali
• Format: Article
• Language: English
• Subjects: Amino Acids - analysis; beverages; Beverages - analysis; biogenic amines; Biogenic Amines - analysis; Biological and medical sciences; bulgur; Cadaverine - analysis; carrots; Chromatography, High Pressure Liquid - methods; Chromatography, Liquid; Fermentation; fermented foods; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; Histamine - analysis; Hydrogen-Ion Concentration; Lactic Acid; lactic acid bacteria; Putrescine - analysis; shalgam; Toxicology in Agriculture and Food; traditional foods; traditional technology; Turkey; turnips; Tyramine - analysis
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf903775z

Shalgam is a traditional Turkish fermented beverage. The biogenic amine contents of 20 shalgam samples from different manufacturers in Turkey were analyzed for the first time, using HPLC after derivatization with benzoyl chloride. Of the 10 biogenic amines under study, putrescine, cadaverine, histamine, and tyramine were detected in all shalgam samples. Putrescine was the prevailing biogenic amine. Putrescine concentrations were between 5.0 and 42.3 mg/L. Total biogenic amine contents were between 26.7 and 134.3 mg/L. Concentrations of biogenic amines were below the maximum permissible limits. pH values of shalgam samples were in the range from 3.15 to 4.25; acidities of shalgam samples were from 0.530% to 1.028% (w/v); total dry matter values were from 2.33% to 3.67% (w/w); total free amino acid contents were from 0.0074% to 0.0318% (w/v). Significant correlations were detected between biogenic amine concentrations and pH values, acidities, total dry matter contents, and total free amino acid contents.