Biogenic Amine Content of Beers Consumed in Turkey and Influence of Storage Conditions on Biogenic Amine Formation
R. Ertan Anli1,3, Nilüfer Vural2, Simge Demiray1 and Behic Mert1
1 Faculty of Engineering, Department of Food Engineering, Ankara University, 06110 Diskapi, Ankara, Turkey.
2 The Research and Application Center of Science and Technology, Ankara University, Turkey.
3 Corresponding author. E-mail: anli@eng.ankara.edu.tr
J. Inst. Brew. 112(3), 267–274, 2006 | VIEW ARTICLE
ABSTRACT
The biogenic amine content of beers available in Turkey, both domestic production and imported products, was investigated. A total of 17 domestic and 13 imported beers were evaluated in terms of 8 different biogenic amines (histamine, tyramine, spermine,spermidine, 2-phenylethylamine, putrescine, tryptamine and cadaverine). HPLC methodology with pre-column derivatization and photodiode array detection after derivatization with dansyl chloride was used for quantification. In addition, the evolution of important amines such as histamine, tyramine, putrescine and cadaverine were investigated during different storage conditions by response surface methodology. The results indicated that both storage temperature and storage time were important factors affecting biogenic amine content. Histamine and putrescine increased during storage, but then decreased after reaching a maximum level after six weeks. With the biogenic amines tyramine and cadaverine, the amounts increased during the entire storage period. At higher storage temperatures, the formation of biogenic amines increased.
Key words:
Beer, biogenic amines, HPLC, response surface method.
Publication no. G-2006-1027-466 ©2006 The Institute & Guild of Brewing