Table 3.
Concentration of biogenic amines in raw and thermally treated Brussels sprouts (mg/kg d.m.).
| Biogenic Amine | Raw | Thermal Treatment | ||
|---|---|---|---|---|
| Steaming | Sous Vide | Boiling | ||
| Tryptamine | 0.31 ± 0.01 a | 1.12 ± 0.01 d | 0.73 ± 0.01 b | 1.08 ± 0.01 c |
| 2-Phenylethylalanine | 0.12 ± 0.01 b | 0.10 ± 0.02 b | 0.17 ± 0.00 c | 0.07 ± 0.00 a |
| Putrescine | 3.56 ± 0.07 c | 2.86 ± 0.06 b | 2.67 ± 0.08 b | 1.19 ± 0.02 a |
| Cadaverine | 0.01 ± 0.00 c | 0.01 ± 0.00 b | 0.00 ± 0.00 a | 0.00 ± 0.00 b |
| Histamine | 14.21 ± 0.91 c | 11.20 ± 0.50 b | 13.58 ± 1.25 c | 6.31 ± 0.19 a |
| Tyramine | 5.50 ± 0.16 c | 2.42 ± 0.19 b | 1.56 ± 0.14 a | 6.15 ± 0.30 d |
| Spermidine | 16.68 ± 1.04 b | 20.25 ± 0.81 c | 9.89 ± 0.29 a | 24.36 ± 0.34 d |
| Spermine | 0.83 ± 0.13 c | 0.46 ± 0.04 b | 0.25 ± 0.04 a | 1.46 ± 0.07 d |
Results are shown as mean ± standard deviation (SD); means followed by the same letter (a,b,c,d) in a row are not significantly different (p < 0.05); d.m.—dry matter.