Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Spontaneous and Inoculated Fermentation of the Chickpea Flours
2.3. Determination of BAs and GABA by HPLC
2.3.1. Extraction Procedure
2.3.2. Derivatization with Dansyl Chloride (DNS–Cl)
2.3.3. HPLC Analyses
2.4. Folin–Ciocalteu Assays of Antioxidants
2.5. Enzymatic Degradation of BA
2.5.1. Enzymatic Degradation of BA in the Sourdough Suspension
2.5.2. Enzymatic Degradation of BA in the Dough
2.6. Influence of Baking on the Content of BA in Bread Prepared from Sourdough
2.7. Measurement of pH and Determination of Dry Weight
2.8. Statistical Analysis
3. Results and Discussion
3.1. Formation of Nutritionally Undesirable Biogenic Amines in the Sourdoughs of the Chickpea Flours
3.1.1. Putrescine (PUT)
3.1.2. Cadaverine (CAD)
3.1.3. Tyramine (TYR)
3.1.4. Tryptamine (TRM), Phenethylamine (PEA), and Histamine (HIS)
3.2. Nutritionally Desirable BAs and GABA in the Sourdoughs of the Chickpea Flours
3.2.1. Spermidine (SPD) and Spermine (SPM)
3.2.2. Gamma-Aminobutyric Acid (GABA)
3.3. Antioxidant Content of the Sourdoughs of the Chickpea Flours
3.4. Application of Lyophilized Fenugreek Sprouts for the Reduction of Nutritionally Undesirable Biogenic Amines in the Sourdoughs and Bread
3.5. Influence of Baking on the Stability of Biogenic Amines in Bread
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Slope of Calibration Curves | ||||||||||
---|---|---|---|---|---|---|---|---|---|---|
GABA | TRP | PEA | PUT | CAD | HIS | IS2 | TYR | SPD | SPM | |
UV (mAU × min × L/mg) | 7.6 | 16.2 | 17.9 | 38.9 | 35.1 | 28.2 | 29.4 | 30.5 | 33.7 | 29.1 |
FL (signal × min × L/mg) | / | 229 | 245 | 540 | 594 | / | 552 | 88.8 | 535 | 561 |
Flour | 24 S | 48 S | 24 I | 48 I | |
---|---|---|---|---|---|
Flour-1 | 6.12 | 5.78 | 5.02 | 5.27 | 5.34 |
Flour-2 | 6.10 | 4.74 | 4.34 | 5.18 | 4.95 |
Flour-3 | 6.17 | 5.67 | 5.09 | 5.04 | 5.00 |
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Polak, T.; Mejaš, R.; Jamnik, P.; Kralj Cigić, I.; Poklar Ulrih, N.; Cigić, B. Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods 2021, 10, 2840. https://doi.org/10.3390/foods10112840
Polak T, Mejaš R, Jamnik P, Kralj Cigić I, Poklar Ulrih N, Cigić B. Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods. 2021; 10(11):2840. https://doi.org/10.3390/foods10112840
Chicago/Turabian StylePolak, Tomaž, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih, and Blaž Cigić. 2021. "Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough" Foods 10, no. 11: 2840. https://doi.org/10.3390/foods10112840
APA StylePolak, T., Mejaš, R., Jamnik, P., Kralj Cigić, I., Poklar Ulrih, N., & Cigić, B. (2021). Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough. Foods, 10(11), 2840. https://doi.org/10.3390/foods10112840