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Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers

The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to determine the presence of 10 BAs. Good analytical featu...

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Autores principales: Gil, Renato L., Amorim, Célia M. P. G., Amorim, Henrique G., Montenegro, Maria da Conceição B. S. M., Araújo, Alberto N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823436/
https://www.ncbi.nlm.nih.gov/pubmed/36616940
http://dx.doi.org/10.3390/s23010343
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author Gil, Renato L.
Amorim, Célia M. P. G.
Amorim, Henrique G.
Montenegro, Maria da Conceição B. S. M.
Araújo, Alberto N.
author_facet Gil, Renato L.
Amorim, Célia M. P. G.
Amorim, Henrique G.
Montenegro, Maria da Conceição B. S. M.
Araújo, Alberto N.
author_sort Gil, Renato L.
collection PubMed
description The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to determine the presence of 10 BAs. Good analytical features were obtained for all amines regarding linearity (R(2) values from 0.9873 ± 0.0015 to 0.9973 ± 0.0015), intra- and inter-day precision (RSD lower than 6.9% and 9.7% for beer samples, respectively), and accuracy (recovery between 83.2–108.9%). Detection and quantification limits range from 9.3 to 60.5 and from 31.1 to 202.3 µg L(−1), respectively. The validated method was applied to the analysis of four ale beers and one lager craft beer. Ethylamine, spermidine, spermine, and tyramine were detected in all analyzed samples while methylamine and phenylethylamine were not detected. Overall, pale ale beers had a significantly higher total content of BAs than those found in wheat pale and dark samples. A general least square regression model showed a good correlation between the total content of BAs and the brewing process, especially for Plato degree, mashing, and fermentation temperatures. Knowledge about the type of ingredients and manufacturing processes that contribute to higher concentrations of these compounds is crucial to ensuring consumer safety.
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spelling pubmed-98234362023-01-08 Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers Gil, Renato L. Amorim, Célia M. P. G. Amorim, Henrique G. Montenegro, Maria da Conceição B. S. M. Araújo, Alberto N. Sensors (Basel) Article The evaluation of the biogenic amines (BAs) profile of different types of craft beers is herein presented. A previously developed and validated analytical method based on ion-pair chromatography coupled with potentiometric detection was used to determine the presence of 10 BAs. Good analytical features were obtained for all amines regarding linearity (R(2) values from 0.9873 ± 0.0015 to 0.9973 ± 0.0015), intra- and inter-day precision (RSD lower than 6.9% and 9.7% for beer samples, respectively), and accuracy (recovery between 83.2–108.9%). Detection and quantification limits range from 9.3 to 60.5 and from 31.1 to 202.3 µg L(−1), respectively. The validated method was applied to the analysis of four ale beers and one lager craft beer. Ethylamine, spermidine, spermine, and tyramine were detected in all analyzed samples while methylamine and phenylethylamine were not detected. Overall, pale ale beers had a significantly higher total content of BAs than those found in wheat pale and dark samples. A general least square regression model showed a good correlation between the total content of BAs and the brewing process, especially for Plato degree, mashing, and fermentation temperatures. Knowledge about the type of ingredients and manufacturing processes that contribute to higher concentrations of these compounds is crucial to ensuring consumer safety. MDPI 2022-12-29 /pmc/articles/PMC9823436/ /pubmed/36616940 http://dx.doi.org/10.3390/s23010343 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gil, Renato L.
Amorim, Célia M. P. G.
Amorim, Henrique G.
Montenegro, Maria da Conceição B. S. M.
Araújo, Alberto N.
Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
title Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
title_full Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
title_fullStr Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
title_full_unstemmed Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
title_short Influence of Brewing Process on the Profile of Biogenic Amines in Craft Beers
title_sort influence of brewing process on the profile of biogenic amines in craft beers
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9823436/
https://www.ncbi.nlm.nih.gov/pubmed/36616940
http://dx.doi.org/10.3390/s23010343
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