Determination of Biogenic amines in hard cheeses by High performance liquid chromatography

Document Type : Original Article


1 food control department, faculty of veterinary medicine, Zagazig university

2 Department of Food Control, Faculty of Veterinary Medicine Zagazig University, Egypt

3 Department of Food Hygiene, Animal Health Research Institute, Egypt


This study evaluated chemically the quantity of six biogenic amines "histamine, tyramine, puterscine, cadaverine, tryptamine and phenylethylamine" in forty hard cheese samples (Chedder and Ras) (20 of each) sold in retail markets in Zagazig City Sharkia Governorate using high performance liquid chromatography (HPLC) and correlation with compositional quantity of cheese (pH, salt%, moisture% and acidity%). Our results showed the mean values of pH, salt, moisture and acidity were (5.5±0.02 and 4.79±0.11), (1.53±0.04 and 4.42±0.05%), (40.45±0.24 and 38.64±0.34%) and (0.84 ±0.01 and 1.70±0.04%) in Chedder and Ras cheese samples, respectively. The mean values of total biogenic amines were 12.65±2.7and 28.95±4.6 mg/100g in Chedder and Ras cheese samples, respectively. There was a negative correlation between (pH value and moisture %) and biogenic amines production but the positive correlation was found between (salt and acidity %) and biogenic amines production. Finally it was found that all Chedder and Ras cheese samples were accepted according to maximum permissible limit of Egyptian organization standard (EOS, 2007) which is 20mg/100g. All samples were accepted according to maximum permissible limit of Food and Drug Administration (FDA, 2001) which is 10mg/100g except 60 and 90 % of Ras cheese samples are accepted for histamine and puterscine, respectively. On conclusion, optimization and standardization of milk quality and hygiene during cheeses manufacturing and storage should be taken for human safety.


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