Biogenic Amine Content of Tarhana: A Traditional Fermented Food

Figures & data

Table 1 Origins, ingredients, and duration of fermentation of homemade tarhana samples

Sample code	Origin (location)	Ingredients	Duration of fermentation
T1	Izmir	Wheat flour, onion, tomato, strained yoghurt, red pepper, salt	4 days
T2	Bursa	Wheat flour, tomato, red pepper, onion, sour yoghurt, salt, black pepper, olive oil, tarhana herb, yeast	8 days
T3	Uşak	Wheat flour, onion, tomato, red pepper, yoghurt, salt, bread dough, peppermint	25 days
T4	Uşak	Wheat flour, onion, tomato, yoghurt, red pepper, bread dough, peppermint, salt, green pepper	25 days
T5	Uşak	Wheat flour, onion, tomato, yoghurt, red pepper, bread dough, peppermint, salt, green hot pepper	25 days
T6	Balıkesir	Wheat flour, tomato, green pepper, onion, yoghurt, salt, chickpea	10 days
T7	Balıkesir	Wheat flour, tomato, red pepper, onion, chickpea, yoghurt, salt	15 days
T8	Afyon	Wheat flour, rice, chickpea, tomato, garlic, red pepper, yoghurt, peppermint, onion, egg, salt, parsley	15–18 h
T9	Tokat	Wheat flour, yoghurt, egg, salt, chopped wheat	1 h
T10	Gaziantep	Chopped wheat, strained yoghurt, salt	1 h
T11	Kahramanmaraş	Chopped wheat, strained yoghurt, salt, sugar, flour	2 days
T12	Malatya	Chopped wheat, yoghurt, yeast, flour, salt	7 days
T13	Elazığ	Chopped wheat, bread dough, yoghurt, green pepper, red pepper, peppermint, parsley, tomato, sugar beet leaf, salt	4 days
T14	Şanlıurfa	Chopped wheat, strained yoghurt, salt	1 h
T15	Şanlıurfa	Chopped wheat, strained yoghurt, salt	1 h

Table 2 Biogenic amine contents (mg/kg) and standard deviation values of tarhana samples.^a

Sample code	Putrescine	Cadaverine	Tryptamine	2-phenylethylamine	Spermidine	Spermine	Histamine	Tyramine	Total concentration
Homemade tarhana samples
T1	27.1^def ± 4.6	23.0^bcd±2.1	22.9^b ± 7.8	10.2^e ± 3.4	45.6 ^a ± 9.3	29.1^bc ± 9.7	103.0^ab ± 6.0	199.1^b ± 30.5	460.0^b
T2	12.3^fg ± 5.2	17.9^bcdef±5.1	7.2^c ± 1.0	17.1^cd ± 5.1	18.6^cde ± 3.6	16.1^cde ± 1.2	42.2^c ± 7.4	146.6^c ± 36.4	278.0^c
T3	243.0 ^a ± 26.8	26.6^b±5.9	67.8 ^a ± 7.7	53.1 ^a ± 2.0	47.7 ^a ± 19.0	50.4 ^a ± 27.6	115.9 ^a ± 10.8	415.4 ^a ± 14.2	1019.9 ^a
T4	48.2^c ± 3.8	28.1^b±12.2	9.3^c ± 3.9	15.6^cde ± 7.4	25.4^bcd ± 5.5	20.2^cde ± 3.0	85.2^b ± 8.4	49.5^d ± 7.8	281.5^c
T5	194.0^b ± 0.2	21.0^bcde±9.1	ND	53.4 ^a ± 5.3	36.3^ab ± 3.0	23.0^bcd ± 0.3	33.1^cd ± 2.8	137.1^c ± 35.3	497.9^b
T6	17.7^efg ± 0.5	13.1^defg±6.6	ND	ND	20.1^cde ± 3.6	ND	ND	40.3^d ± 5.7	91.2^e
T7	9.4^g ± 2.3	12.4^efg±2.1	ND	ND	14.6^de ± 6.2	35.9^b ± 9.1	ND	48.1^d ± 13.9	120.4^de
T8	11.3^fg ± 3.3	13.8^cdefg±9.0	ND	14.4^de ± 5.7	21.0^cde ± 2.3	9.0^de ± 0.1	16.5^de ± 1.6	42.4^d ± 14.6	128.4^de
T9	6.9^g ± 1.2	24.0^bc±3.2	ND	ND	15.9^cde ± 1.2	7.4^de ± 1.6	6.3^e ± 1.4	25.2^d ± 1.1	85.7^e
T10	8.1^g ± 0.7	12.3^efg±2.2	ND	ND	17.0^cde ± 2.6	10.8^de ± 2.6	10.4^e ± 3.9	25.2^d ± 2.5	83.8^e
T11	15.0^efg ± 4.2	40.2 ^a ±0.4	ND	23.5^b ± 3.2	27.6^bc ± 6.9	10.9^de ± 1.6	13.9^de ± 5.5	142.6^c ± 18.7	273.7^c
T12	40.3^cd ± 12.7	7.7^fg±1.5	ND	ND	13.6^de ± 1.9	6.7^e ± 2.4	8.7^e ± 2.0	47.3^d ± 16.5	124.3^de
T13	30.0^de ± 2.2	11.3^efg±2.5	21.0^b ± 5.0	20.7^bc ± 1.6	20.5^cde ± 3.2	20.7^cde ± 4.0	14.0^de ± 2.8	15.7^d ± 2.7	153.9^d
T14	11.1^g ± 4.7	11.9^efg±3.1	19.5^b ± 5.3	4.6^f ± 0.5	15.8^cde ± 2.8	21.5^bcde ± 4.6	48.0^c ± 3.0	35.8^d ± 23.0	168.2^d
T15	15.1^efg ± 7.5	5.6^g±1.4	ND	ND	12.0^e ± 1.7	11.2^de ± 3.9	6.8^e ± 0.7	22.3^d ± 2.1	73.0^e
Commercially produced tarhana samples
T16	11.1^b ± 2.3	11.4^b±1.8	ND	ND	18.4^bc ± 2.3	8.2^b ± 2.2	34.8^b ± 1.5	43.4^b ± 5.6	127.3^b
T17	106.4 ^a ± 13.7	88.8 ^a ±25.4	57.0 ^a ± 6.9	15.1 ^a ± 4.3	14.1^c ± 2.7	9.3^b ± 3.3	48.4 ^a ± 4.2	123.7 ^a ± 37.1	462.8 ^a
T18	15.1^b ± 7.2	15.1^b±5.3	ND	ND	26.1^ab ± 7.3	13.1^ab ± 2.7	21.5^c ± 6.1	23.7^b ± 14.8	114.6^b
T19	11.2^b ± 1.2	14.4^b±1.8	23.9^b ± 7.9	14.8 ^a ± 2.8	26.3^ab ± 2.2	17.0 ^a ± 6.3	33.9^b ± 2.4	50.2^b ± 3.7	191.7^b
T20	16.5^b ± 5.4	15.7^b±4.1	ND	ND	28.8 ^a ± 8.4	13.5^ab ± 2.3	55.1 ^a ± 10.1	33.9^b ± 2.2	163.5^b
^aND = not detected. Different matching letters in a column mean significant differences according to Duncan test (P < 0.05).

Figure 2 HPLC chromatogram of a homemade tarhana sample (T3). Peak identification - 2: putrescine; 3: cadaverine; 4: tryptamine; 5: 2-phenylethylamine; 6: spermidine; 7: 1,7-diaminoheptane (IS); 8: spermine; 9: histamine; 10: tyramine.

Figure 1 HPLC chromatogram of standard biogenic amines. Peak identification - 1: methylamine; 2: putrescine; 3: cadaverine; 4: tryptamine; 5: 2-phenylethylamine; 6: spermidine; 7: 1,7-diaminoheptane (IS); 8: spermine; 9: histamine; 10: tyramine; 11: agmatine.

Table 3 Correlations between biogenic amine contents of homemade tarhana samples and biogenic amine contents of commercially produced tarhana samples (P < 0.05). ^a

	Putrescine	Cadaverine	Tryptamine	2-phenylethylamine	Spermidine	Spermine	Histamine	Tyramine	Total biogenic amine
Putrescine		•	•	•	□	□	□	•	•
Cadaverine	□		•	•	□	□	□	•	•
Tryptamine	♦	□		•	□	□	□	•	•
2-Phenylethylamine	♦	♦	♦		□	□	□	•	•
Spermidine	♦	♦	♦	♦		•	□	□	□
Spermine	♦	□	♦	♦	♦		□	□	□
Histamine	♦	♦	♦	♦	♦	♦		□	•
Tyramine	♦	♦	♦	♦	♦	♦	♦		•
Total biogenic amine	♦	♦	♦	♦	♦	♦	♦	♦
^a• indicates a positive correlation between biogenic amines for commercially produced tarhana samples. ♦ indicates a positive correlation between biogenic amines for homemade tarhana samples. □ indicates no correlation.

Table 4 pH, acidity, total dry matter, and total free amino acid contents, and standard deviation values of tarhana samples. ^a

Sample code	pH	Acidity (g/100 g tarhana) (as lactic acid)	Total dry matter (g/100 g tarhana)	Total free amino acid (g/100 g tarhana) (as leucine)
Homemade tarhana samples
T1	3.84^h ± 0.01	1.94^d ± 0.02	91.11^b ± 0.13	0.453^cd ± 0.045
T2	4.70^b ± 0.00	1.45^gh ± 0.02	88.51^e ± 0.11	0.477^c ± 0.090
T3	3.83^h ± 0.01	3.89 ^a ± 0.07	90.12^c ± 0.18	0.658^b ± 0.006
T4	3.69^j ± 0.01	3.58^b ± 0.04	88.63^e ± 0.07	0.729 ^a ± 0.028
T5	3.73^i ± 0.01	3.57^b ± 0.07	87.30^g ± 0.13	0.664^b ± 0.011
T6	4.03^f ± 0.01	1.90^d ± 0.08	87.72^f ± 0.03	0.412^d ± 0.053
T7	4.37^d ± 0.02	1.60^efg ± 0.02	87.06^g ± 0.01	0.176^f ± 0.016
T8	4.48^c ± 0.01	1.61^efg ± 0.05	90.03^c ± 0.13	0.285^e ± 0.015
T9	4.29^e ± 0.04	1.85^de ± 0.06	89.48^d ± 0.06	0.086^g ± 0.013
T10	3.87^h ± 0.01	1.54^fgh ± 0.08	90.89^b ± 0.09	0.078^g ± 0.002
T11	3.43^k ± 0.04	2.17^c ± 0.41	90.10^c ± 0.13	0.090^g ± 0.016
T12	3.83^h ± 0.02	1.78^def ± 0.23	91.61 ^a ± 0.10	0.053^g ± 0.007
T13	5.03 ^a ± 0.01	0.60^i ± 0.10	89.51^d ± 0.37	0.238^e ± 0.008
T14	3.96^g ± 0.04	1.38^gh ± 0.12	90.86^b ± 0.43	0.035^g ± 0.005
T15	3.97^g ± 0.01	1.32^h ± 0.12	90.91^b ± 0.13	0.040^g ± 0.003
Commercially produced tarhana samples
T16	3.85^d ± 0.01	2.42^b ± 0.11	90.28^d ± 0.16	0.365^c ± 0.026
T17	3.84^d ± 0.01	1.32^d ± 0.11	86.42^e ± 0.03	0.226^d ± 0.013
T18	4.30^c ± 0.00	2.30^b ± 0.01	91.36^c ± 0.07	0.478^b ± 0.043
T19	4.55 ^a ± 0.01	2.60 ^a ± 0.05	91.57^b ± 0.18	1.427 ^a ± 0.074
T20	4.34^b ± 0.01	1.83^c ± 0.05	92.32 ^a ± 0.05	0.327^c ± 0.032
^aDifferent matching letters in a column mean significant differences according to the Duncan test (P < 0.05).