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The influence of processing technique on the catecholamine and indolamine contents of fruits.

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Title: The influence of processing technique on the catecholamine and indolamine contents of fruits.
Authors: Płonka, Joanna1 joanna.plonka@polsl.pl, Michalski, Adam1
Source: Journal of Food Composition & Analysis. Apr2017, Vol. 57, p102-108. 7p.
Subjects: Fruit processing plants, Taste testing of food, Catecholamines, Neurotransmitters, Food quality
Abstract: The aim of fruit processing is to give products suitable organoleptic characteristics, remove impurities and increase the digestibility of certain ingredients. Currently used food processing operations lead to loss of nutrients. The extent and nature of these losses depend on the product type and the conditions of its processing. This study determined the relationship between various thermal processes used in fruit processing (drying, boiling, pasteurization, freezing) and the corresponding changes in the contents of selected biogenic amines (dopamine, tyramine, serotonin) and their derivatives that are produced within the plant during its growth. Analyte contents were determined using reverse-phase high-performance liquid chromatography with a fluorescence detector (FL). None of the biogenic amines were shown to possess thermostable character. Cooking processes decreased the amine content by 18% (tyramine) to over 27% (serotonin). Juice and nectar pasteurization reduced catecholamine contents up to 60%. Freezing had the least impact on amine content and decreased the serotonin content in orange sorbet by only 5%. The process with the greatest influence on the biogenic amine content was boiling, where the temperature used was the highest and the process time was the longest. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 120926383
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: The influence of processing technique on the catecholamine and indolamine contents of fruits.
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  Data: <searchLink fieldCode="AR" term="%22Płonka%2C+Joanna%22">Płonka, Joanna</searchLink><relatesTo>1</relatesTo><i> joanna.plonka@polsl.pl</i><br /><searchLink fieldCode="AR" term="%22Michalski%2C+Adam%22">Michalski, Adam</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Composition+%26+Analysis%22">Journal of Food Composition & Analysis</searchLink>. Apr2017, Vol. 57, p102-108. 7p.
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  Data: <searchLink fieldCode="DE" term="%22Fruit+processing+plants%22">Fruit processing plants</searchLink><br /><searchLink fieldCode="DE" term="%22Taste+testing+of+food%22">Taste testing of food</searchLink><br /><searchLink fieldCode="DE" term="%22Catecholamines%22">Catecholamines</searchLink><br /><searchLink fieldCode="DE" term="%22Neurotransmitters%22">Neurotransmitters</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: The aim of fruit processing is to give products suitable organoleptic characteristics, remove impurities and increase the digestibility of certain ingredients. Currently used food processing operations lead to loss of nutrients. The extent and nature of these losses depend on the product type and the conditions of its processing. This study determined the relationship between various thermal processes used in fruit processing (drying, boiling, pasteurization, freezing) and the corresponding changes in the contents of selected biogenic amines (dopamine, tyramine, serotonin) and their derivatives that are produced within the plant during its growth. Analyte contents were determined using reverse-phase high-performance liquid chromatography with a fluorescence detector (FL). None of the biogenic amines were shown to possess thermostable character. Cooking processes decreased the amine content by 18% (tyramine) to over 27% (serotonin). Juice and nectar pasteurization reduced catecholamine contents up to 60%. Freezing had the least impact on amine content and decreased the serotonin content in orange sorbet by only 5%. The process with the greatest influence on the biogenic amine content was boiling, where the temperature used was the highest and the process time was the longest. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.jfca.2016.12.023
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      – Code: eng
        Text: English
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        PageCount: 7
        StartPage: 102
    Subjects:
      – SubjectFull: Fruit processing plants
        Type: general
      – SubjectFull: Taste testing of food
        Type: general
      – SubjectFull: Catecholamines
        Type: general
      – SubjectFull: Neurotransmitters
        Type: general
      – SubjectFull: Food quality
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      – TitleFull: The influence of processing technique on the catecholamine and indolamine contents of fruits.
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              Text: Apr2017
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              Y: 2017
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