Biogenic amine content in mould cheese during storage

Abstract

The aim of this research was to study the formation of seven biogenic amines (histamine, agmatine, spermine, spermidine, cadaverine, putrescine and tyramine) in three commercial mould cheeses from three different producers from the area of the Central Europe during 8-week storage in refrigerator at 6 +/- 2 degrees C. The analysis of biogenic amines was made every week during 8-week of storage. Biogenic amines were extracted from the mould cheese by diluted HCl and determined using ion-exchange chromatography with post-column ninhydrin detection. Spermidine, spermine, putrescine and cadaverine were detected in tested mould cheeses. Spermidine was quantitatively the most important biogenic amine in all samples. While spermidine was detected immediately after purchase of samples, the rest of detected biogenic amines were developed during storage. The amount of putrescine was mostly increased during storage while the concentration of spermidine was decreased during storage. However, after 8 weeks of storage all samples contained toxicologically insignificant concentrations of detected biogenic amines in comparison with EU legislation and scientific literature and can be considered to be safe for human health.