Version 1
: Received: 27 January 2019 / Approved: 29 January 2019 / Online: 29 January 2019 (09:32:26 CET)
How to cite:
Zazzu, C.; Addis, M.; Caredda, M.; Scintu, M.F.; Piredda, G.; Sanna, G. Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method. Preprints2019, 2019010290. https://doi.org/10.20944/preprints201901.0290.v1
Zazzu, C.; Addis, M.; Caredda, M.; Scintu, M.F.; Piredda, G.; Sanna, G. Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method. Preprints 2019, 2019010290. https://doi.org/10.20944/preprints201901.0290.v1
Zazzu, C.; Addis, M.; Caredda, M.; Scintu, M.F.; Piredda, G.; Sanna, G. Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method. Preprints2019, 2019010290. https://doi.org/10.20944/preprints201901.0290.v1
APA Style
Zazzu, C., Addis, M., Caredda, M., Scintu, M.F., Piredda, G., & Sanna, G. (2019). Biogenic Amines in Traditional <em>Fiore Sardo</em> PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method. Preprints. https://doi.org/10.20944/preprints201901.0290.v1
Chicago/Turabian Style
Zazzu, C., Giovanni Piredda and Gavino Sanna. 2019 "Biogenic Amines in Traditional <em>Fiore Sardo</em> PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method" Preprints. https://doi.org/10.20944/preprints201901.0290.v1
Abstract
This contribution is aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. For doing this, an original RP-HPLC-DAD-UV method has been developed, completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e. tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any situation of health alert for consumers.
Chemistry and Materials Science, Analytical Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
