Silva, Irana PaimDias, L.G.Silva, Macela Oliveira daMachado, Cerilene SantiagoPaula, Vanessa B.Evangelista-Barreto, Norma SuelyCarvalho, Carlos Alfredo Lopes deEstevinho, Leticia M.2018-02-192020-06-222018-01-192020-06-222020Silva, 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. 1-60023-6438http://hdl.handle.net/10198/22320Mead 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.engBentoniteFermented drinkHistamineHoneySocial beesjournal article10.1016/j.lwt.2019.108969