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Innovative Approaches for the Degradation of Biogenic Amines in Foods

[ Vol. 15 , Issue. 6 ]

Author(s):

Behzad Ebrahimi* and Maryam Farshidi   Pages 627 - 628 ( 2 )

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.

Affiliation:

Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz

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