Online citations, reference lists, and bibliographies.
← Back to Search

UPLC-UV Method For The Quantification Of Free Amino Acids, Bioactive Amines, And Ammonia In Fresh, Cooked, And Canned Mushrooms

G. C. L. Reis, L. R. Guidi, C. Fernandes, H. Godoy, M. Gloria
Published 2020 · Chemistry

Save to my Library
Download PDF
Analyze on Scholarcy Visualize in Litmaps
Share
Reduce the time it takes to create your bibliography by a factor of 10 by using the world’s favourite reference manager
Time to take this seriously.
Get Citationsy
Mushrooms are valued due to health-promoting properties and small environmental footprint. The simultaneous determination of free amino acids (17), amines (10), and ammonia in fresh, cooked, and canned Agaricus bisporus was investigated. An AQC-derivatization method was developed and validated. Norvaline was an adequate internal standard. The method was green, fast, and fit for the purpose (quantification limits, 0.14–1.92 mg/100 g; recoveries, 80–110%; repeatability, < 10%; reproducibility, < 15%). Fifteen amino acids were detected in fresh mushroom: alanine and glutamic acid were prevalent (~ 20%) followed by proline. Spermidine was the only amine detected (6.4–8.5 mg/100 g). Ammonia was present at low levels (2.8–5.5 mg/100 g). High amounts of these amino acids and spermidine warrant important health-promoting properties. The levels of amino acids, amines, and ammonia varied among lots from the same source, suggesting the influence of production conditions. During thermal processing, changes were observed: cooking affected the least (losses mainly of glutamic acid, arginine, glycine, serine, threonine, proline, and alanine, ~ 50%). Spermidine and ammonia were not affected. During canning, the losses were higher (~ 70%) for glutamic acid, serine, valine, proline, arginine, glycine, and aspartic acid. There were losses of ammonia (39%) and spermidine (24%). A two principal component model explained 97.8% of the variance and it was able to separate fresh from processed mushroom. Hierarchical cluster analysis confirmed the potential of using amines and amino acids to separate fresh from processed mushroom.
This paper references
Official Methods of Analysis
W. Horwitz (1980)
10.1016/0308-8146(80)90034-5
Non-protein nitrogen compounds in the higher fungi—A review
R. Kurkela (1980)
10.1021/JF00111A006
Gas-liquid chromatographic method for analysis of Di- and polyamines in foods.
S. Yamamoto (1982)
Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact
S. Chang (1988)
10.1002/JSFA.2740580111
Effects of heat treatment and storage temperature on the biogenic amine content of straw mushroom (Volvariella volvacea)
G. Yen (1992)
10.1271/BBB.61.1582
Polyamine content of ordinary foodstuffs and various fermented foods.
A. Okamoto (1997)
10.1016/S0308-8146(96)00170-7
Formation of biogenic amines in four edible mushroom species stored under different conditions
P. Kalač (1997)
Recomendações técnicas para o processamento de conservas de cogumelos comestíveis.
C. A. Gomes (2000)
Commission Decision 2002/657/EC of 12 August 2002: implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results
(2002)
10.1007/S00217-003-0707-2
Chemical composition of fresh and conserved Agaricus bisporus mushroom
J. Vetter (2003)
10.1016/J.FOODCHEM.2003.08.030
Amino acid composition of some Tanzanian wild mushrooms
S. Mdachi (2004)
10.1016/J.FOODCHEM.2005.05.021
Non-volatile taste components of canned mushrooms
Pei-Dih Chiang (2006)
10.1016/J.FOODCHEM.2005.09.070
Amounts of polyamines in foods in Japan and intake by Japanese
Naoyoshi Nishibori (2007)
10.1016/J.FOODCHEM.2008.07.077
Chemical composition and nutritional value of European species of wild growing mushrooms: A review
P. Kalač (2009)
10.1111/J.1365-2621.2009.02059.X
Effect of cooking, in vitro digestion and Caco-2 cells absorption on the radical scavenging activities of edible mushrooms
C. Soler-Rivas (2009)
10.1007/S00217-009-1148-3
Content of biogenic amines and polyamines in some species of European wild-growing edible mushrooms
E. Dadáková (2009)
10.1016/J.FOODCHEM.2008.07.045
Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms.
M. Kim (2009)
10.1111/J.1365-2621.2011.02592.X
Effect of different cooking methods on the flavour constituents of mushroom (Agaricus bisporus (Lange) Sing) soup
Q. Li (2011)
EFSA Panel on Biological Hazards (BIOHAZ); Scientific Opinion on Scientific Opinion on risk based control of biogenic amine formation in fermented foods
T. Hald (2011)
10.1590/S0102-05362011000200004
Biological efficiency of Agaricus brasiliensis cultivated in compost with nitrogen concentrations
F. Siqueira (2011)
Official methods of analysis, 19th
(2012)
10.1002/jsfa.5960
A review of chemical composition and nutritional value of wild-growing and cultivated mushrooms.
P. Kalač (2013)
10.1016/j.jchromb.2012.12.006
Application of UHPLC for the simultaneous analysis of free amino acids and biogenic amines in ripened acid-curd cheeses.
G. Fiechter (2013)
10.1016/j.foodchem.2014.05.130
Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying.
F. Pei (2014)
10.1016/j.clnu.2013.09.019
Aliphatic polyamines in physiology and diseases.
D. Ramani (2014)
10.1016/j.foodchem.2013.10.142
Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms.
Y. Liu (2014)
10.3945/jn.114.190728
Mushrooms and Health Summit proceedings.
M. Feeney (2014)
10.1007/s12161-014-9817-7
Analysis of Free Amino Acids in Russula griseocarnosa Harvested at Different Stages of Maturity Using iTRAQ®-LC-MS/MS
Tingyong Ming (2014)
10.1016/j.foodchem.2014.03.102
Health effects and occurrence of dietary polyamines: a review for the period 2005-mid 2013.
P. Kalač (2014)
Aliphatic polyamines
J De Bandt (2014)
10.1016/j.ejphar.2015.07.006
The effects of polyamines on human colonic mucosal function.
A. Rogers (2015)
10.1021/jf505410a
Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages.
Wanchao Chen (2015)
10.1038/nm.4243
Spermidine to the rescue for an aging heart
R. de Cabo (2016)
10.1016/j.foodchem.2017.04.157
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms.
Mahesha M. Poojary (2017)
10.3390/molecules22030344
Sphingosine 1-Phosphate Receptor 1 Signaling in Mammalian Cells
N. Pyne (2017)
10.1002/9781119149446.CH2
Current Overview of Mushroom Production in the World
D. Royse (2017)
10.3390/molecules22030350
Comparison of Free Total Amino Acid Compositions and Their Functional Classifications in 13 Wild Edible Mushrooms
Liping Sun (2017)
Current overview of mushroom
DJ Royse (2017)
Enzyme-assisted extraction enhancing the umami taste amino acids recovery
MM Poojary (2017)
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from Food Anal. Methods several cultivated mushrooms
M M Poojary (2017)
10.1016/J.TRAC.2017.11.001
Literature update of analytical methods for biogenic amines determination in food and beverages
M. Papageorgiou (2018)
10.1016/j.neuint.2018.02.010
Neuroprotective potential of spermidine against rotenone induced Parkinson's disease in rats
Sunaina Sharma (2018)
10.1016/j.foodchem.2018.06.054
Simultaneous quantification of free amino acids and 5'-nucleotides in shiitake mushrooms by stable isotope labeling-LC-MS/MS analysis.
M. Dong (2018)
10.3389/fchem.2018.00010
Polyamines: Bio-Molecules with Diverse Functions in Plant and Human Health and Disease
A. K. Handa (2018)
10.3390/molecules23020247
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
Xiao Chen (2018)
10.1016/j.foodchem.2017.12.014
Free amino acids and 5'-nucleotides in Finnish forest mushrooms.
Hanna-Mari Manninen (2018)
10.1016/J.LWT.2018.09.026
Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese
G. D. M. M. Moreira (2018)
Neuroprotective potential
S Sharma (2018)
10.1002/fsn3.996
Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soup
Yujing Sun (2019)
10.1016/j.foodchem.2018.11.044
The effect of cooking on umami compounds in wild and cultivated mushrooms.
Minna Rotola-Pukkila (2019)
Hopia A (2019) The effect of cooking
B Yang (2019)
10.1016/j.jfca.2019.103375
Investigation of biologically active amines in some selected edible mushrooms
G. L. Reis (2020)
Acquilty UPLC CSH columns care and use manual
Waters
Publisher's Note Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations



This paper is referenced by
Semantic Scholar Logo Some data provided by SemanticScholar