Influence of pomegranate seed extract on the formation of biogenic amines in a cereal based fermented food: Tarhana

• Published in: Journal of food science and technology 2020-12, Vol.57 (12), p.4492-4500
• Main Authors: Erol, Tuğçe, Özdestan Ocak, Özgül
• Format: Article
• Language: English
• Subjects: Acidity; Amines; Amino acids; Antioxidants; Ashes; Biogenic amines; Cadaverine; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chromatography; Enzymes; Fermented food; Flour; Food; Food Science; Histamine; Nutrition; Original; Original Article; Phenolic compounds; Phenols; Polyamines; Polyphenols; Putrescine; Seeds; Sodium; Spermidine; Spermine; Tarhana; Tyramine; Yogurt
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04486-3

In this research, biogenic amine content, acidity, pH values, total free amino acid content (TFAA), ash content, colour values (CIE L*, a*, b*), total phenolic compound content (TPCC) and antioxidant activity values of tarhana, which were fortified with pomegranate seed extract (PSE) in different ratios (0%, 0.5%, 1%, 2%) were evaluated during six months of storage. It has been evaluated that pomegranate seed extract causes increase on TPCC, ash content and antioxidant activity values. Putrescine, cadaverine, spermidine, spermine, histamine, tyramine were studied as biogenic amines. Standard addition and internal standard techniques were performed for quantification of biogenic amines. Recovery rates were found between 87.0% and 94.6%. Total biogenic amine contents of tarhana samples decreased during the first two months of storage, remained constant and increased slightly for the next four months. It was found that, pomegranate seed extract causes decrease on biogenic amine content of tarhana samples. While the average total biogenic amine content in control group was 894.70 mg/kg, tarhana samples which were fortified with pomegranate seed extracts in ratios of 0.5%, 1%, 2% contained 569.67 mg/kg, 514.52 mg/kg, 424.60 mg/kg total biogenic amine, respectively.