Advertisement

Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1775–1784 | Cite as

Investigation of biogenic amines content in fermented idli batter during storage

  • Baburaj Regubalan
  • Laxmi AnanthanarayanEmail author
Original Article
  • 48 Downloads

Abstract

Idli is a cereal-pulse based fermented food. This study profiles the qualitative and quantitative analysis of biogenic amines formed in the fermented idli batter prepared using varying proportions of rice to black gram dal at 1:1, 2:1, 3:1 and 4:1 (w/w) ratios and stored at 30 and 4 °C for 7 days. Histamine, tyramine, putrescine, cadaverine, spermidine, and spermine were investigated for the first time in the idli batter using HPLC technique. Putrescine and cadaverine were the predominant biogenic amines found in both prepared and market samples. Histamine and spermine were not detected in all batter samples. Increasing the proportion of rice in the idli batter resulted in the decrease in the total biogenic amines formed in the fermented batter with batter having more black gram dal (1:1) showing the maximum formation of total biogenic amines. Idli is a safe, easily digestible food to consume as the highest total biogenic amines quantified (366.87 µg/g) in 1:1 variant batter was below the harmful limit (1000 µg/g).

Keywords

Biogenic amines Idli batter Histamine Putrescine Cadaverine Tyramine Spermidine 

Notes

Acknowledgements

The authors are grateful to University Grants Commission for the funding.

Supplementary material

13197_2019_3609_MOESM1_ESM.docx (90 kb)
Supplementary material 1 (DOCX 90 kb)

References

  1. Arena ME, Manca de Nadra MC (2001) Biogenic amine production by Lactobacillus. J Appl Microbiol 90:158–162CrossRefGoogle Scholar
  2. Bai X, Byun BY, Mah J (2013) Formation and destruction of biogenic amines in Chunjang (a black soybean paste) and Jajang (a black soybean sauce). Food Chem 141:1026–1031CrossRefGoogle Scholar
  3. Campos WEO, Rosas LB, Neto AP et al (2017) Extended validation of a sensitive and robust method for simultaneous quantification of aflatoxins B1, B2, G1 and G2 in Brazil nuts by HPLC-FLD. J Food Compos Anal 60:90–96CrossRefGoogle Scholar
  4. Collins JD, Noerrung B, Budka H et al (2011) Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA J 9:2393CrossRefGoogle Scholar
  5. Del Rio B, Redruello B, Linares DM et al (2017) The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture. Food Chem 218:249–255CrossRefGoogle Scholar
  6. Durgadevi M, Shetty PH (2012) Effect of ingredients on texture profile of fermented food, idli. APCBEE Procedia 2:190–198.  https://doi.org/10.1016/j.apcbee.2012.06.034 CrossRefGoogle Scholar
  7. Ghosh D, Chattopadhyay P (2011) Preparation of idli batter, its properties and nutritional improvement during fermentation. J Food Sci Technol 48:610–615CrossRefGoogle Scholar
  8. Association of Official Analytical Chemists, Horwitz W (1980) Changes in official methods of analysis made at the ninety-third annual meeting, October 15–18, 1979. 1st supplement to 13th edition official methods of analysis-AOAC. Association of Offical Analytical ChemistsGoogle Scholar
  9. Kim B, Byun BY, Mah J (2012) Biogenic amine formation and bacterial contribution in Natto products. Food Chem 135:2005–2011CrossRefGoogle Scholar
  10. Naila A, Flint S, Fletcher G et al (2010) Control of biogenic amines in food—existing and emerging approaches. J Food Sci 75:R139–R150CrossRefGoogle Scholar
  11. Nisha P, Ananthanarayan L, Singhal RS (2005) Effect of stabilizers on stabilization of idli (traditional south Indian food) batter during storage. Food Hydrocoll 19:179–186CrossRefGoogle Scholar
  12. Onal A (2007) A review: current analytical methods for the determination of biogenic amines in foods. Food Chem 103:1475–1486CrossRefGoogle Scholar
  13. Padhye VW, Salunkhe DK (1979) Biochemical studies on black gram (Phaseolus mungo L.) seeds: amino acid composition and subunit constitution of fractions of the proteins. J Food Sci 44:606–614CrossRefGoogle Scholar
  14. Patat A, Berlin I, Durrieu G et al (1995) Pressor effect of oral tyramine during treatment with befloxatone, a new reversible monoamine oxidase—a inhibitor, in healthy subjects. J Clin Pharmacol 35:633–643CrossRefGoogle Scholar
  15. Peñas E, Frias J, Sidro B, Vidal-valverde C (2010) Impact of fermentation conditions and refrigerated storage on microbial quality and biogenic amine content of sauerkraut. Food Chem 123:143–150CrossRefGoogle Scholar
  16. Regubalan B, Ananthanarayan L (2018) Shelf life improvement of idli batter by addition of mustard essential oil as bio-preservative. J Food Sci Technol 55:3417–3426.  https://doi.org/10.1007/s13197-018-3247-2 CrossRefGoogle Scholar
  17. Saaid M, Saad B, Hashim NH et al (2009) Determination of biogenic amines in selected Malaysian food. Food Chem 113:1356–1362CrossRefGoogle Scholar
  18. Santos MHS (1996) Biogenic amines: their importance in foods. Int J Food Microbiol 29:213–231CrossRefGoogle Scholar
  19. Saravanan C, Gopu V, Shetty PH (2015) Diversity and functional characterization of microflora isolated from traditional fermented food idli. J Food Sci Technol 52:7425–7432CrossRefGoogle Scholar
  20. Shakuntala MN, Shadaksharaswamy M (1987) Food: facts and principles. Mohinder Singh Sejwal Publ New Delhi/India Wiley East Ltd, New DelhiGoogle Scholar
  21. Sharma A, Kumari S, Nout MJ, Sarkar PK (2017) Minimization of antinutrients in idli by using response surface process optimization. J Food Process Preserv 41(5):e13099.  https://doi.org/10.1111/jfpp.13099 CrossRefGoogle Scholar
  22. Shrivastava N, Ananthanarayan L (2015) Use of the backslopping method for accelerated and nutritionally enriched idli fermentation. J Sci Food Agric 95:2081–2087CrossRefGoogle Scholar
  23. Smartt J, Nwokolo E (2012) Food and feed from legumes and oilseeds. Springer, New YorkGoogle Scholar
  24. Spano G, Russo P, Lonvaud-Funel A et al (2010) Biogenic amines in fermented foods. Eur J Clin Nutr 64(Suppl 3):S95–100CrossRefGoogle Scholar
  25. Sridevi J, Halami PM, Vijayendra SVN (2010) Selection of starter cultures for idli batter fermentation and their effect on quality of idlis. J Food Sci Technol 47:557–563CrossRefGoogle Scholar
  26. Steinkraus K (1995) Handbook of indigenous fermented foods, revised and expanded. CRC Press, Boca RatonGoogle Scholar
  27. Tosukhowong A, Visessanguan W, Pumpuang L et al (2011) Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546. Food Chem 129:846–853CrossRefGoogle Scholar
  28. Witczak A, Sikorski Z (2017) Toxins and other harmful compounds in foods. CRC Press, Boca RatonCrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMatunga, MumbaiIndia

Personalised recommendations