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Open AccessArticle

Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract

Department of Food and Nutrition, Chung-Ang University, Gyeonggi-do 17546, Korea
Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, Seoul 01797, Korea
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 592;
Received: 30 October 2019 / Revised: 14 November 2019 / Accepted: 15 November 2019 / Published: 19 November 2019
(This article belongs to the Special Issue Biogenic Amines and Food Safety)
Maesil extract, a fruit-juice concentrate derived from Prunus mume prepared by fermenting with sugar, is widely used with increasing popularity in Korea. Biogenic amines in maesil extract were extracted with 0.4 M perchloric acid, derivatized with dansyl chloride, and detected using high-performance liquid chromatography. Among 18 home-made maesil extracts collected from different regions, total biogenic amine content varied from 2.53 to 241.73 mg/L. To elucidate the effects of soaking and fermentation time on biogenic amine content in maesil extract, maesil was soaked in brown sugar for 90 days and the liquid obtained was further fermented for 180 days at 15 and 25 °C, respectively. The main biogenic amines extracted were putrescine and spermidine and the total biogenic amine content was higher at 25 °C than at 15 °C. Soaking at 15 and 25 °C increased the total biogenic amines content from 14.14 to 34.98 mg/L and 37.33 to 69.05 mg/L, respectively, whereas a 180 day fermentation decreased the content from 31.66 to 13.59 mg/L and 116.82 to 57.05 mg/L, respectively. Biogenic amine content was correlated with total amino acid content (particularly, arginine content). Based on these results, we have considered that biogenic amine synthesis can be reduced during maesil extract production by controlling temperature and fermentation time. View Full-Text
Keywords: biogenic amine; maesil; amino acids; soaking; fermentation; temperature biogenic amine; maesil; amino acids; soaking; fermentation; temperature
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MDPI and ACS Style

Yoon, S.H.; Koh, E.; Choi, B.; Moon, B. Effects of Soaking and Fermentation Time on Biogenic Amines Content of Maesil (Prunus Mume) Extract. Foods 2019, 8, 592.

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