HPLC analysis of the biogenic amines in some processed foods of Indian origin

Cheese, fermented cereal-legume batters (Idli and Dose), chocolates, fermented vegetables, sprouted legume, wine, curd and processed meat and fish products were analyzed by HPLC to determine the polyamine composition. Most of the foods contained some polyamine or the other. The concentration of individual amine showed wide variations between different categories of food. Within the same category, mostly quantitative differences were noticed. Processed ripened cheese contained moderate to high concentrations of tyramine and small amounts of histamine, putrescine and cadaverine. Fresh cheese showed very small concentrations of all amines. In fermented cereal legume batters, putrescine, cadaverine and tyramine were found to be the important amines. When the proportion of dhal (legume) was more, higher quantities of amines were observed. In these products, origin of amines could be traced to legume only and under normal fermentation conditions, moderate concentrations of different amines were found. Chocolates showed small concentrations of putresciene, cadaverine, histamine and tyramine. In processed meat and fish products, putrescine, cadaverine, histamine, spermine and spermidine in small concentrations were detected. In these products, amines were found to be more useful as quality indicators.