Studio della formazione di ammine biogene e di altri composti azotati negli alimenti
type: CreativeWork
description: The aim of this thesis was the qualitative and quantitative determination of biogenic amines (BA) and amino acids (AA), in particular the essential AA, in different food matrices typical of Sardinia (Italy). The study was focused on wines and table olives, which are potential source of biogenic amines due to their fermentation processes involved in their production. The decision to follow this research field is based on the importance of having updated information to assess the actual risk from ingesting BA, produced by decarboxylation of AA by microorganisms. These molecules, in fact, have direct or indirect effects on the human vascular and nervous system, especially in people who are sensitive to these substances or in people with specific diseases and/or subjected to particular therapies that affect the normal metabolism. From the legal standpoint, the legislation is developing and it is necessary to collect data in order to improve the control measures for food safety. First step of the doctorate project was to set up an analytical method of high sensitivity simultaneous detection and quantification of BA and AA in food. The method was developed using selective derivatisation with dansyl chloride and HPLC with fluorescence detection and chromatographic separation of 36 compounds, 13 BA and 22 AA, ammonium ion was successfully achieved. BA and AA were dosed using calibration curves built with the internal standard method (norvaline). This method was validated according to ICH Topic Q 2 (R1) 1995 guidelines with the determination of a linearity range, r2, limit of detection (LOD), limit of quantification (LOQ), intra and inter-day repeatability, and recovery. In cooperation with several local vineries, a survey on BA and AA amount in Cannonau, Vermentino, Carignano e Vernaccia wines, the four most typical “Controlled Designation of Origin” wines from Sardinia was performed. Sixty-one samples were analyzed, and 33 compounds (between BA and amino acids AA) were ide…
abstract: The aim of this thesis was the qualitative and quantitative determination of biogenic amines (BA) and amino acids (AA), in particular the essential AA, in different food matrices typical of Sardinia (Italy). The study was focused on wines and table olives, which are potential source of biogenic amines due to their fermentation processes involved in their production. The decision to follow this research field is based on the importance of having updated information to assess the actual risk from ingesting BA, produced by decarboxylation of AA by microorganisms. These molecules, in fact, have direct or indirect effects on the human vascular and nervous system, especially in people who are sensitive to these substances or in people with specific diseases and/or subjected to particular therapies that affect the normal metabolism. From the legal standpoint, the legislation is developing and it is necessary to collect data in order to improve the control measures for food safety. First step of the doctorate project was to set up an analytical method of high sensitivity simultaneous detection and quantification of BA and AA in food. The method was developed using selective derivatisation with dansyl chloride and HPLC with fluorescence detection and chromatographic separation of 36 compounds, 13 BA and 22 AA, ammonium ion was successfully achieved. BA and AA were dosed using calibration curves built with the internal standard method (norvaline). This method was validated according to ICH Topic Q 2 (R1) 1995 guidelines with the determination of a linearity range, r2, limit of detection (LOD), limit of quantification (LOQ), intra and inter-day repeatability, and recovery. In cooperation with several local vineries, a survey on BA and AA amount in Cannonau, Vermentino, Carignano e Vernaccia wines, the four most typical “Controlled Designation of Origin” wines from Sardinia was performed. Sixty-one samples were analyzed, and 33 compounds (between BA and amino acids AA) were ide…
author: CONGIU, FRANCESCA
language: ita
keywords: ammine biogene, biogenic amine, olive, validation, validazione, vino, wine, Settore CHIM/10 - Chimica degli Alimenti
date published: 2014-04-15
date modified: 2026-07-24T01:30:12Z
provider: Università di Cagliari
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Università degli Studi di Cagliari

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property ID: Handle
value: http://hdl.handle.net/11584/266443