Determination of biogenic amine profiles in conventional and organic cocoa-based products

Abstract

Cocoa contains many compounds such as biogenic amines (BAs), known to influence consumer health. Spermidine, spermidine, putrescine, histamine, tyramine, β-phenylethylamine, cadaverine and serotonine have been found in several cocoa-based products using HPLC with UV detection after derivatisation with dansyl-chloride. Once optimised in terms of linearity, percentage recovery, LOD, LOQ and repeatability, this method was applied to real samples. Total concentrations of BAs ranged from 5.7 to 79.0 µg g⁻¹ with wide variations depending on the type of sample. BAs present in all samples were in decreasing order: histamine (1.9–38.1 µg g⁻¹) and tyramine (1.7–31.7 µg g⁻¹), while putrescine (0.9–32.7 µg g⁻¹), spermidine (1.0–9.7 µg g⁻¹) and spermidine (0.6–9.3 µg g⁻¹) were present in most of the samples. Cadaverine, serotonine and β-phenylethylamine were present in a few samples at much lower concentrations. Organic samples always contained much lower levels of BAs than their conventional counterparts and, generally speaking, the highest amounts of BAs were found in the most processed products.

Graphical Abstract

Keywords:

• biogenic amines
• cocoa-based products
• LC-UV
• food safety
• food quality

Additional information

Funding

This work was financially supported by university funds (ex 60%).