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Detection of biogenic amines in mead of social bee

2020Journal article Open access
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dc.contributor.authorSilva, Irana Paim
dc.contributor.authorDias, L.G.
dc.contributor.authorSilva, Macela Oliveira da
dc.contributor.authorMachado, Cerilene Santiago
dc.contributor.authorPaula, Vanessa B.
dc.contributor.authorEvangelista-Barreto, Norma Suely
dc.contributor.authorCarvalho, Carlos Alfredo Lopes de
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:37Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:37Z
dc.date.issued2020
dc.description.abstractMead is an alcoholic beverage, resulting from the fermentation of honey and water, although it is an old drink, some fermentation products are still unknown. Biogenic amines have driven research on food and beverages due to their toxicity and capacity to cause damage to the human health. This study aimed to evaluate the presence of biogenic amines in mead from honey of two species of social bees, using different fining agents (bentonite, banana peel flour, and passion fruit peel flour) and storage in oak barrel for 120 days. We observed the presence of three biogenic amines for each type of mead. Putrescine was reported only in samples of mead of Apis mellifera. Tryptamine and histamine were not detected, while tyramine was observed in the mead samples of honey from Melipona quadrifasciata anthidioides. Samples clarified with fruit peels increased the number of amines. In the analysis of the histamine, used as standard, obtained limits of detection and quantification of 2.47 mg/L and of 7.48 mg/L, respectively. In this study, the amines observed remained below the limit of detection, and did not pose a risk to consumers. The finings used demonstrated a profile similar to the control mead, and its use was satisfactory.
dc.description.sponsorshipWe thank the National Council of Technological and Scientific Development (Conselho Nacional de Desenvolvimento Científico e Tecnológico - CNPq) under Grant (305885/2017 to C.A.L.C.). This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES) - Finance Code 001. We also thank the Fundação de Amparo a Pesquisa do Estado da Bahia - FAPESB, under Grant 8797/2015.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationSilva, Irana Paim; Dias, Luís Guimarães; Silva, Macela Oliveira da; Machado, Cerilene Santiago; Paula, Vanessa Marina Branco; Evangelista-Barreto, Norma Suely; Carvalho, Carlos Alfredo Lopes de; Estevinho, Letícia M. (2020). Detection of biogenic amines in mead of social bee. LWT - Food Science and Technology. ISSN 0023-6438. 121, p. 1-6en_EN
dc.identifier.doi10.1016/j.lwt.2019.108969en_EN
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10198/22320
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relation305885/2017
dc.subjectBentoniteen_EN
dc.subjectFermented drinken_EN
dc.subjectHistamineen_EN
dc.subjectHoneyen_EN
dc.subjectSocial beesen_EN
dc.titleDetection of biogenic amines in mead of social beeen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameDias
person.familyNamePaula
person.familyNameEstevinho
person.givenNameLuís G.
person.givenNameVanessa B.
person.givenNameLetícia M.
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-id5F16-A866-562D
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0001-7281-8598
person.identifier.orcid0000-0002-9249-1948
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id6506577664
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublicationeac8c166-4056-4ed0-8d8d-7ecb2c4481a5
relation.isAuthorOfPublication960f5ea5-510b-491e-b931-6ab78ab72054
relation.isAuthorOfPublication4a1d5ba2-1854-4ca5-89a4-73f35e964df9
relation.isAuthorOfPublication.latestForDiscoveryeac8c166-4056-4ed0-8d8d-7ecb2c4481a5

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