Biogenic amine content of beers consumed in Turkey and influence of storage conditions on biogenic amine formation

Anli R. E., Vural N., Demiray S., Mert B.

JOURNAL OF THE INSTITUTE OF BREWING, vol.112, no.3, pp.267-274, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 112 Issue: 3
  • Publication Date: 2006
  • Doi Number: 10.1002/j.2050-0416.2006.tb00723.x
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.267-274
  • Keywords: beer, biogenic amines, HPLC, response surface method, LACTIC-ACID BACTERIA, TYRAMINE FORMATION, FERMENTATION, HISTAMINE, FOOD
  • Middle East Technical University Affiliated: No


The biogenic amine content of beers available in Turkey, both domestic production and imported products, was investigated. A total of 17 domestic and 13 imported beers were evaluated in terms of 8 different biogenic amines (histamine, tyramine, spermine, spermidine, 2-phenylethylamine, putrescine, tryptamine and cadaverine). HPLC methodology with pre-column derivatization and photodiode array detection after derivatization with dansyl chloride was used for quantification. In addition, the evolution of important amines such as histamine, tyramine, putrescine and cadaverine were investigated during different storage conditions by response surface methodology. The results indicated that both storage temperature and storage time were important factors affecting biogenic amine content. Histamine and putrescine increased during storage, but then decreased after reaching a maximum level after six weeks. With the biogenic amines tyramine and cadaverine, the amounts increased during the entire storage period. At higher storage temperatures, the formation of biogenic amines increased.