DETERMINATION OF SOME BIOGENIC AMINES LEVELS IN SOME CHEESE VARIETIES

Abstract

Biogenic amines are nitrogenous compounds that posses biological activity. The source of its production is the microbial decarboxylation of amino acids. These compounds are found in various types of cheeses. The aim of this work was to determine the concentration of biogenic amines (histamine, tyramine and cadaverine) in some Egyptian cheese varieties. Sixty samples of Ras, Cheddar and Gouda cheeses (20 each) were collected randomly from hyper-markets and small-markets in Kafrelsheikh Governorate. The concentration of biogenic amines was assayed by using high performance liquid chromatography (HPLC). Tyramine was the most biogenic amine formed at high concentration in Ras cheese of both hyper and small-markets (total mean, 20.67± 3.84 mg/100g) followed by histamine (total mean, 16.27± 3.03mg/100g) and cadaverine (total mean, 12.23± 2.49 mg/100g). While Cheddar cheese followed by Gouda cheese showed concentrations of the examined biogenic amines lesser than that of Ras cheese. Matching these levels with the recommended standard by FDA (2001), high levels of biogenic amines in the examined cheese varieties exceeded the permissible value (10mg/100g) where 70% (each); 70, 80 and 50, 60% of hyper and small-markets Ras cheese samples were exceeded FDA permissible value for histamine, tyramine and cadaverine, respectively and cheddar cheese samples of hyper and small markets showed 50% (each); 50, 60 and 30, 40% were exceeded the permissible value, respectively, while 20, 40; 30, 50 and 30, 40% for hyper and small markets Gouda cheese samples, respectively, which poses a threat to public health. The public health importance of these biogenic amines was discussed and the recommendations were put.