title: Detection and quantification of biogenic amines in fermented food products sold in Botswana.
abstract: The incidence and concentrations associated with four important biogenic amines in leading commercial fermented beverages consumed in Botswana were determined using high-performance liquid chromatography. In 87 sorghum brew and 84 sour milk (madila, amasi) samples tested, putrescine was the most prevalent biogenic amine (63 and 61%, respectively), while histamine was the least prevalent (24 and 8%, respectively). Cadaverine was the most frequently detected biogenic amine in 79 of the commercial sour maize beverage (mageu/mahewu) samples tested (found in 70% of the samples), while tyramine was the least detected (occurring in 3% of the samples). In sorghum brew and sour milk, tyramine was found to be the most concentrated (mean concentration of 2.08 mg/100 ml and 3.2 mg/100 ml, respectively), and histamine was found to be the least concentrated (mean concentration of 0.94 mg/100 ml and 0.31 mg/100 ml, respectively). Overall, the biogenic amine concentrations of all three fermented products were within acceptable limits. However, one sorghum brew sample had a histamine content of 5.8 mg/ 100 ml, which was above the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration.
authors.affiliation: Department of Biological Sciences, University of Botswana, Gaborone, Botswana.
authors.forename: Clement
authors.initials: C
authors.lastname: Magwamba
authors.forename: Maitshwarelo Ignatius
authors.initials: MI
authors.lastname: Matsheka
authors.forename: Sisai
authors.initials: S
authors.lastname: Mpuchane
authors.forename: Berhanu Abegaz
authors.initials: BA
authors.lastname: Gashe
mesh_terms: D001628:Beverages / Q000032:analysis; D001679:Biogenic Amines / Q000302:isolation & purification*; D001902:Botswana / Q000453:epidemiology; D002103:Cadaverine / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003257:Consumer Product Safety; D043302:Cultured Milk Products / Q000737:chemistry; D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D006632:Histamine / Q000032:analysis; D006801:Humans; D015994:Incidence; D011700:Putrescine / Q000032:analysis; D014439:Tyramine / Q000032:analysis
chemical_list: D001679:Biogenic Amines; D006632:Histamine; D002103:Cadaverine; D011700:Putrescine; D014439:Tyramine