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Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower

Biogenic amines are important indicators of food quality with recognized antioxidant capacity. Diets that are rich in these compounds promote several benefits for human health, although the consumption in excess may result in food poisoning. This study aims to screen the levels of biogenic amines in...

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Autores principales: Diamante, Marla Silvia, Borges, Cristine Vanz, da Silva, Mônica Bartira, Minatel, Igor Otavio, Corrêa, Camila Renata, Gomez Gomez, Hector Alonzo, Lima, Giuseppina Pace Pereira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720569/
https://www.ncbi.nlm.nih.gov/pubmed/31443317
http://dx.doi.org/10.3390/antiox8080311
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author Diamante, Marla Silvia
Borges, Cristine Vanz
da Silva, Mônica Bartira
Minatel, Igor Otavio
Corrêa, Camila Renata
Gomez Gomez, Hector Alonzo
Lima, Giuseppina Pace Pereira
author_facet Diamante, Marla Silvia
Borges, Cristine Vanz
da Silva, Mônica Bartira
Minatel, Igor Otavio
Corrêa, Camila Renata
Gomez Gomez, Hector Alonzo
Lima, Giuseppina Pace Pereira
author_sort Diamante, Marla Silvia
collection PubMed
description Biogenic amines are important indicators of food quality with recognized antioxidant capacity. Diets that are rich in these compounds promote several benefits for human health, although the consumption in excess may result in food poisoning. This study aims to screen the levels of biogenic amines in four colored cauliflowers, before and after cooking (boiling, steaming, and microwaving). In addition, the levels of tryptophan and 5-hydroxytryptophan, two serotonin precursors, were analyzed. Our results reveal that thermal processing shows a tendency to increase tryptophan levels and reduce 5-hydroxytryptophan in colored cauliflowers. A reduction of the tryptophan and increase in serotonin contents in ‘Cheddar’, steamed or microwaved, was observed. A higher level of histamine was observed in the genotype ‘Forata’ after cooking, whereas melatonin levels were higher after steaming and microwaving. The lowest levels of biogenic amines and amino acids were observed in ‘Graffiti’. All the colored cauliflowers that were analyzed presented a chemical quality index (CQI) below the pre-established limits, indicating that are safe for consumption, even after cooking. We conclude that the levels of biogenic amines and amino acids in colored cauliflower are safe for human consumption and do not present health risks. Therefore, the consumption of these genotypes, raw or cooked, is a good source of bioactive compounds.
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spelling pubmed-67205692019-09-10 Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower Diamante, Marla Silvia Borges, Cristine Vanz da Silva, Mônica Bartira Minatel, Igor Otavio Corrêa, Camila Renata Gomez Gomez, Hector Alonzo Lima, Giuseppina Pace Pereira Antioxidants (Basel) Article Biogenic amines are important indicators of food quality with recognized antioxidant capacity. Diets that are rich in these compounds promote several benefits for human health, although the consumption in excess may result in food poisoning. This study aims to screen the levels of biogenic amines in four colored cauliflowers, before and after cooking (boiling, steaming, and microwaving). In addition, the levels of tryptophan and 5-hydroxytryptophan, two serotonin precursors, were analyzed. Our results reveal that thermal processing shows a tendency to increase tryptophan levels and reduce 5-hydroxytryptophan in colored cauliflowers. A reduction of the tryptophan and increase in serotonin contents in ‘Cheddar’, steamed or microwaved, was observed. A higher level of histamine was observed in the genotype ‘Forata’ after cooking, whereas melatonin levels were higher after steaming and microwaving. The lowest levels of biogenic amines and amino acids were observed in ‘Graffiti’. All the colored cauliflowers that were analyzed presented a chemical quality index (CQI) below the pre-established limits, indicating that are safe for consumption, even after cooking. We conclude that the levels of biogenic amines and amino acids in colored cauliflower are safe for human consumption and do not present health risks. Therefore, the consumption of these genotypes, raw or cooked, is a good source of bioactive compounds. MDPI 2019-08-15 /pmc/articles/PMC6720569/ /pubmed/31443317 http://dx.doi.org/10.3390/antiox8080311 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Diamante, Marla Silvia
Borges, Cristine Vanz
da Silva, Mônica Bartira
Minatel, Igor Otavio
Corrêa, Camila Renata
Gomez Gomez, Hector Alonzo
Lima, Giuseppina Pace Pereira
Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower
title Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower
title_full Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower
title_fullStr Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower
title_full_unstemmed Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower
title_short Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower
title_sort bioactive amines screening in four genotypes of thermally processed cauliflower
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6720569/
https://www.ncbi.nlm.nih.gov/pubmed/31443317
http://dx.doi.org/10.3390/antiox8080311
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