Anotace:
Cultivated and processed white button mushrooms are widely used in the menu of the Slovak consumers. However, these food items can potentially contain biogenic amines, attributed to the presence of precursor compounds and their susceptibility to microbial spoilage. Biogenic amines significantly influence food quality and can pose health risks to consumers. This study is focused on determination of spermidine, putrescine, tyramine, cadaverine, histamine, spermine, and 2-phenylethylamine in processed mushroom products available in the Slovak market. The findings revealed considerable variability in biogenic amine content across individual products, influenced by the producer. Spermidine, putrescine and spermine emerged as the predominant biogenic amines with concentration ranges 2349.8 -7412.8, 37.2 - 607.5 and 74.2 - 267.6 mg/kg DW, respectively. Tyramine and histamine were detected in 22.2% of processed mushroom samples with one product exceeding concentration 200 mg/kg DW. Cadaverine was identified in 44.4% samples. The presence of histamine has to be concerned regarding potential health risks for consumers. Comparison of the mushroom products showed significant differences between the groups of products with whole mushrooms vs. sliced mushrooms in brine in case of the content of spermine (p<0.001), water content (p<0.01), putrescine, histamine and tyramine (p<0.05 for all these BAs). No significant differences were found between the groups for the cadaverine, spermidine and total content of biogenic amines. In house rapid validation was performed in term of determination of limits of detection and limits of quantification and intraday precision of retention time for individual biogenic amines in this study. Limits of detection ranged from 0.013 to 0.029 µg/mL and limits for quantification were in the range from 0.039 to 0.087 µg/mL. The RSD for the retention time in standard solutions did not exceed 0.12%.