BKP2023 EVALUATION OF BIOGENIC AMINES IN GOAT AND SHEEP CHEESES OF SLOVAK ORIGIN

Silvia Jakabová; Július Árvay; Lucia Benešová; Peter Zajác; Jozef Čapla; Jozef Čurlej; Jozef Golian

doi:10.55251/jmbfs.10000

Authors

Silvia Jakabová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 94976 Nitra
Július Árvay Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 94976 Nitra, Slovakia https://orcid.org/0000-0002-9484-8795
Lucia Benešová Slovak University of Agriculture in Nitra, Research Centre AgroBioTech, Tr. A. Hlinku 2, 94976 Nitra, Slovakia https://orcid.org/0000-0002-2321-6627
Peter Zajác https://orcid.org/0000-0002-4425-4374
Jozef Čapla Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 94976 Nitra, Slovakia https://orcid.org/0000-0001-9475-6359
Jozef Čurlej Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Tr. A. Hlinku 2, 94976 Nitra, Slovakia https://orcid.org/0000-0003-0039-5332
Jozef Golian

DOI:

https://doi.org/10.55251/jmbfs.10000

Keywords:

goat cheese, sheep cheese, biogenic amines, total biogenic amines, HPLC-DAD

Abstract

Goat cheese and sheep cheese can offer a range of unique flavors and potential health benefits, making them popular choices among cheese lovers. Both types of cheese contain biogenic amines, which are naturally present in many types of food. The purpose of this study was to assess the levels of the seven most commonly occurring biogenic amines in semi-hard and hard goat and sheep cheeses intended for the Slovak market. The HPLC-DAD method with pre-column derivatization using dansylchloride was employed for the analysis of the hard and semi-hard cheese samples. The presence of biogenic amines was confirmed in all cheese samples, with total levels ranging from 14.4 mg.kg^-1 to 1322 mg.kg^-1. The most abundant compounds found in the samples were tyramine and tryptamine, followed by 2-phenylethylamine and spermine. Histamine was present in 54.5% of the samples, but its concentration did not exceed 68.7 mg.kg^-1. Statistically significant differences in the levels of individual biogenic amines were observed between goat and sheep cheeses, except for spermidine and spermine.