da Silva Mônica Bartira, Rodrigues Luan Fernando Ormond Sobreira, Monteiro Gean Charles, Monar Giovana Rafaela Stelzer, Gomez Gomez Hector Alonzo, Seabra Junior Santino, Minatel Igor Otavio, Lima Giuseppina Pace Pereira
1Department of Chemistry and Biochemistry, Institute of Bioscience, São Paulo State University (UNESP), Botucatu, São Paulo 18.618-000 Brazil.
2Department of Horticulture, School of Agriculture, Sao Paulo State University (UNESP), Botucatu, São Paulo 18.618-000 Brazil.
J Food Sci Technol. 2019 Jun;56(6):2970-2978. doi: 10.1007/s13197-019-03772-z. Epub 2019 Apr 10.
The presence of biogenic amines, such as histamine and tyramine, in pickled food can cause health problems, such as allergies. However, other bioactive amines may be present and can induce some diseases. Some biogenic amines can react with nitrate and form nitrosamines, compounds harmful to human health. In this research, we qualitatively and quantitatively evaluated some biogenic amines and nitrate content in jurubeba preserved in oil or vinegar. The fruits were obtained from cultivated plants, or wild plants, or they were purchased from market. Jurubeba fruit was analyzed raw and after cooking. After thermal processing, the fruits were preserved in soybean oil or vinegar and were evaluated after 1 h and at 30, 60 and 90 days of storage. Variations in the contents of biogenic amine were found depending on the place from which the fruits were obtained, as well as depending on the type of preservative and time of storage. The nitrate levels did not exceed the established limits, mainly when preserved in vinegar, which also showed the lowest levels of biogenic amines.
腌制食品中存在的生物胺，如组胺和酪胺，会引发健康问题，如过敏。然而，可能还存在其他生物活性胺，它们会诱发一些疾病。一些生物胺能与硝酸盐反应并形成亚硝胺，这些化合物对人体健康有害。在本研究中，我们对油浸或醋浸朱鲁贝巴（jurubeba）中的一些生物胺和硝酸盐含量进行了定性和定量评估。这些果实取自栽培植物、野生植物或从市场购买。对朱鲁贝巴果实进行了生食和烹饪后分析。热处理后，将果实保存在大豆油或醋中，并在储存1小时后以及30、60和90天时进行评估。发现生物胺含量的变化取决于果实的来源地，以及防腐剂的类型和储存时间。硝酸盐水平未超过既定限值，主要是在醋浸保存时，醋浸保存的果实中生物胺含量也最低。
