Monitoring of Biogenic Amines in Kumru: A Traditional Fermented Cereal Food

Figures & data

Table 1 Amine contents (mg/kg of kumru) and standard deviation values of kumru samples. ^a

Sample code	Methylamine	Putrescine	Cadaverine	Tryptamine	2-Phenylethylamine	Spermidine	Spermine	Histamine	Tyramine	Agmatine	Total concentration
K1	0.9 ^a ^b ± 0.1	2.1 ^a ^bc ± 0.4	8.7 ^a ^b ± 1.3	ND	ND	2.8^e ± 0.3	17.2 ^a ± 1.9	5.9 ^a ± 1.6	ND	ND	37.6 ^a ^b
K2	0.7^bc ± 0.1	1.9 ^a ^bc ± 0.5	3.6^bc ± 0.9	ND	ND	5.5 ^a ^b ± 0.5	17.9 ^a ± 3.1	4.3 ^a ^b ± 0.6	2.5^d ± 0.4	ND	36.4 ^a ^b
K3	1.0 ^a ± 0.3	2.1 ^a ^bc ± 0.7	8.9 ^a ^b ± 7.2	ND	ND	4.0^d ± 0.3	14.3 ^a ^b ± 0.4	4.5 ^a ^b ± 0.4	ND	ND	34.7 ^a ^b
K4	ND	1.8 ^a ^bcd ± 0.1	2.0^bc ± 0.8	ND	ND	4.9^bcd ± 0.2	7.2^d ± 1.0	4.6 ^a ^b ± 0.2	5.2^c ± 0.1	ND	25.8^b
K5	0.9 ^a ^b ± 0.1	2.3 ^a ^b ± 0.1	3.3^bc ± 1.2	ND	ND	5.4 ^a ^bc ± 0.3	13.0^bc ± 3.6	3.3^b ± 0.3	ND	ND	28.2^b
K6	ND	0.9^d ± 0.3	2.5^bc ± 0.2	ND	ND	6.1 ^a ± 0.6	9.4^cd ± 0.6	4.4 ^a ^b ± 0.6	7.0^bc ± 0.9	ND	30.4 ^a ^b
K7	0.5^c ± 0.4	2.4 ^a ± 0.9	13.0 ^a ± 8.5	ND	ND	4.4^cd ± 0.8	16.8 ^a ^b ± 4.0	5.1 ^a ^b ± 1.7	ND	ND	42.2 ^a
K8	ND	1.4^bcd ± 0.5	0.9^c ± 0.1	ND	ND	4.8^bcd ± 0.7	6.7^d ± 2.6	5.2 ^a ^b ± 0.1	10.0^b ± 1.6	ND	29.0 ^a ^b
K9	ND	1.3^cd ± 0.4	2.0^bc ± 0.6	ND	ND	5.0 ^a ^bcd ± 0.5	6.2^de ± 0.1	4.5 ^a ^b ± 0.6	4.9^c ± 2.6	ND	23.9^b
K10	ND	1.3^cd ± 0.4	2.2^bc ± 0.5	ND	ND	3.9^d ± 1.1	2.4^e ± 0.6	4.6 ^a ^b ± 1.7	16.7 ^a ± 7.4	ND	31.1 ^a ^b
Mean value	0.4	1.75	4.71	ND	ND	4.68	11.1	4.64	4.63	ND	31.9
^aND = not detected. Different matching letters in a column mean significant differences according to Duncan test (p < 0.05).

Figure 1 HPLC chromatogram of kumru sample (K7). Peak identification: 1: methylamine; 2: putrescine; 3: cadaverine; 6: spermidine; 7: 1,7-diaminoheptane (IS); 8: spermine; 9: histamine.

Table 2 Correlations between amine contents of kumru samples (p < 0.05). ^a

	Methylamine	Putrescine	Cadaverine	Spermidine	Spermine	Histamine	Tyramine
Putrescine	■
Cadaverine	■	■
Spermidine	–	–	–
Spermine	■	■	■	–
Histamine	–	–	■	–	–
Tyramine	□	□	□	–	□	–
Total biogenic amine	■	■	■	–	■	■	–
^a■ indicates a positive correlation. □ indicates a negative correlation. − indicates no correlation.

Table 3 pH, acidity, total dry matter and total free amino acid contents and standard deviation values of kumru samples. ^a

Sample code	pH	Acidity (g/100 g kumru) (as lactic acid)	Total dry matter (g/100 g kumru)	Total free amino acid (g/100 g kumru) (as leucine)
K1	6.40 ^a ± 0	0.20^b ± 0	67.47^c ± 0.07	0.151^b ± 0.009
K2	6.28^c ± 0	0.20^b ± 0	64.93^e ± 0.13	0.134^bcd ± 0.012
K3	6.10^g ± 0	0.20^b ± 0	64.16^f ± 0.41	0.145^bc ± 0.010
K4	5.28^j ± 0	0.28 ^a ± 0	68.11^b ± 0.06	0.101^f ± 0.012
K5	6.20^e ± 0	0.20^b ± 0.058	67.36^c ± 0.23	0.128^bcde ± 0.005
K6	5.81^i ± 0	0.16^c ± 0.058	65.25^e ± 0.17	0.104^ef ± 0.027
K7	6.35^b ± 0	0.20^b ± 0	66.98^d ± 0.06	0.124^cdef ± 0.013
K8	6.20^d ± 0	0.12^d ± 0.058	65.07^e ± 0.21	0.116^def ± 0.008
K9	5.85^h ± 0	0.20^b ± 0	63.36^g ± 0.04	0.110^def ± 0.002
K10	6.17^f ± 0	0.16^c ± 0	69.71 ^a ± 0.16	0.251 ^a ± 0.023
^aDifferent matching letters in a column mean significant differences according to Duncan test (p < 0.05).