Content of biogenic amines and polyamines in beers from the Czech Republic

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43868137" target="_blank" >RIV/70883521:28110/12:43868137 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/12:#0000712

Výsledek na webu

<a href="http://dx.doi.org/10.1002/jib.31" target="_blank" >http://dx.doi.org/10.1002/jib.31</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jib.31" target="_blank" >10.1002/jib.31</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Content of biogenic amines and polyamines in beers from the Czech Republic

Popis výsledku v původním jazyce

Altogether 114 samples of alcoholic and non-alcoholic bottled beer produced in 28 breweries in the Czech Republic were monitored for levels of biogenic amines (BA) and polyamines (PA). The beers were analysed immediately after purchase and then at the end of the best-before period (storage temperature 8 +/- 1 degrees C). The concentrations of histamine, phenylethylamine and tryptamine in the studied samples were very low (mostly under 30 mg L-1). The studied PA spermine and spermidine also occurred in small amounts. Nevertheless, the levels of tyramine, putrescine and cadaverine reached significant values, especially in alcoholic beers. In almost 25% of the tested samples of alcoholic beers (at the end of the best-before period), the total amount of all the monitored BA and PA exceeded the 'healthy' level of 100 mg L-1, which is considered toxicologically significant, especially in alcoholic beverages.

Název v anglickém jazyce

Content of biogenic amines and polyamines in beers from the Czech Republic

Popis výsledku anglicky

Altogether 114 samples of alcoholic and non-alcoholic bottled beer produced in 28 breweries in the Czech Republic were monitored for levels of biogenic amines (BA) and polyamines (PA). The beers were analysed immediately after purchase and then at the end of the best-before period (storage temperature 8 +/- 1 degrees C). The concentrations of histamine, phenylethylamine and tryptamine in the studied samples were very low (mostly under 30 mg L-1). The studied PA spermine and spermidine also occurred in small amounts. Nevertheless, the levels of tyramine, putrescine and cadaverine reached significant values, especially in alcoholic beers. In almost 25% of the tested samples of alcoholic beers (at the end of the best-before period), the total amount of all the monitored BA and PA exceeded the 'healthy' level of 100 mg L-1, which is considered toxicologically significant, especially in alcoholic beverages.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/GAP503%2F11%2F1417" target="_blank" >GAP503/11/1417: Produkce biogenních aminů u vybraných kmenů bakterií mléčného kvašení</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal Of The Institute Of Brewing

ISSN

0046-9750

e-ISSN

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Svazek periodika

118

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

4

Strana od-do

213-216

Kód UT WoS článku

000309488700011

EID výsledku v databázi Scopus

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