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The identification of biogenic amines and some precursor amino acids and the adulteration through stable isotopes was carried out in 114 honey from different geographic regions in Brazil (states of São Paulo (SP) and Santa Catarina (SC)) as support for evaluating quality control and food safety. Serotonin was detected in all samples, while melatonin was quantified in 92.2% of honey from SP and in 94% of SC. l-Dopa, dopamine and histamine appeared at higher levels in honey from SP. Cadaverine, putrescine, spermidine and spermine, varied little according to botanical source. Three honey from the metropolitan region of SP were considered adulterated (C4SUGARS > 7%), 92 were authentic samples (C4SUGARS - 7 to 7%) and 19 unadulterated (C4SUGARS less than - 7%), with isotopic values of δ13CH and δ13CP > 7%. The data were important for differentiating quality as a function of biogenic amines and stable isotope technique was important in detecting honey adulteration.

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Honey is a natural product with beneficial properties to health and has different characteristics depending on the region of production and collection, flowering, and climate. The presence of precursor amino acids of- and biogenic amines can be important in metabolomic studies of differentiation and quality of honey. We analyzed 65 honeys from 11 distinct regions of the State of Santa Catarina (Brazil) as to the profile of amino acids and biogenic amines by HPLC. The highest L-tryptophan (Trp), 5-hydroxytryptophan (5-OH-Trp), and tryptamine (Tryp) levels were detected in Cfb climate and harvested in 2019. Although we have found high content of serotonin, dopamine, and L-dopa in Cfb climate, the highest values occurred in honey produced during the summer 2018 and at altitudes above 900 m. Results indicate that the amino acids and biogenic amine levels in honeys are good indicators of origin. These data warrant further investigation on the honey as source of amino acids precursor of serotonin, melatonin, and dopamine, what can guide the choice of food as source of neurotransmitters.

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Tomatoes and their by-products are indisputable sources of substances with antioxidants properties. Several factors limit the production and influence the nutritional and antioxidant quality of tomato fruit. However, consumers can benefit from the effects of environmental factors, such as water and hydric stress, UV radiation, agronomic practices, among others, which lead to changes in the content of secondary metabolites in tomatoes. Molecules as phenolic compounds, carotenoids, and biogenic amines are often formed in response to environmental adversities. In this way, the consumption of tomato fruits or their by-products with higher levels of antioxidants may be important adjuvants in the prevention or reduction of diseases. In this mini-review, we will present how pre- and postharvest conditions may influence the content of some bioactive compounds in tomatoes. Furthermore, we will present how some heat processing methods may change the antioxidant content, as well as, the functional and nutritional properties of the final product.

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HIGHLIGHTS Chips from orange-fleshed sweet potato have a good acceptability. Drying process showed retention of carotenoids total content. Chips from drying or frying process showed high resistant starch content.

Abstract There is currently a great demand for industrialized products with functional properties, together with the increase in consumption of roots and sweet potato products. Sweet potatoes have a high content of resistant starch, while only the orange-fleshed roots also have a high content of carotenoids. Due to these, this work aimed to produce orange-fleshed sweet potato chips, by two processes: drying oven and immersion frying. The chips were evaluated for the content of resistant starch and carotenoids in nature and chips sweet potatoes, and evaluations of the physical attributes and sensory analysis of the chips. The drying process retained a greater content of total carotenoids. Fried chips can be considered high resistant starch content, even with a decrease in the content after this processing; they also showed more intense coloring and pleasant texture. There was a statistical difference between the varieties only regarding the content of carotenoids and resistant starch. Thereby, it can be concluded that the chips of both processing have good technological and functional qualities, and that the frying process presented best hardness which led to greater acceptability and purchase intention.

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We have identified the best harvesting periods, related to higher bioactive compound content and post-harvest quality, for minimally processed sweet potatoes with orange pulp and cream pulp. Quality loss in minimally processed sweet potatoes occurred due to browning in cv. Mãe de Familia and ESAM1 and to whitening in cv. Paraná. Both Mãe de Família and ESAM1 presented higher peroxidase and polyphenol oxidase activities at 120 days, and cv. Paraná contained high levels of provitamin A. ß-carotene was the major carotenoid (up to 99%) in orange pulp. All cultivars harvested at 150 and 180 days and minimally processed showed the best visual quality, the highest bioactive compound content, and no microbial infection. Delaying the harvest also increase the antioxidant activity in orange roots, which was associated with a high content of carotenoids and phenolic compounds, resulting in an increase in the nutritional quality of the product. PRACTICAL APPLICATIONS: Postharvest techniques can improve the visual and phytochemical quality of vegetables and extend their shelf life. The present research provides the best harvesting periods for minimally processed cream and orange sweet potato roots with higher postharvest qualities. Delaying the harvest resulted in a product with better visual quality, higher levels of bioactive compounds, which are highly beneficial to health, for example, ß-carotene, and no microbiological contamination. Our results may contribute to improvements in the current knowledge about harvesting times for sweet potato growers who aim to produce high quality, minimally processed products with a longer shelf life.

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Some biogenic amines (BAs) are used as quality markers in grape-derived products. The prolife of 9 BAs was determined in juices and wines elaborated from hybrid grapes. Low levels of histamine, tyramine and cadaverine were found. Juices elaborated from 'BRS Rúbea' showed the highest tyramine levels (1.56 mg/L), while no histamine was found in wines elaborated from 'Seleção 34' and its higher content was detected in 'BRS Carmem' (3.55 mg/L). Juices elaborated from 'BRS Violeta' showed elevated content (472.88 mg/L) of total phenolic compounds (TPC) and mono-hydrated serotonin (6.20 mg/L), and wines elaborated from 'Violeta' presented a high serotonin mono-hydrate content (23.63 mg/L) and high antioxidant activity with FRAP test (77.24 mmol FeSO4/L). Juices elaborated from hybrid grapes 'BRS Violeta' and wines from 'BRS Violeta', 'Seleção 34' and 'Seleção 13' had high levels of bioactive compounds, emphasizing the great potential of these cultivars for winemaking.

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Biogenic amines are important indicators of food quality with recognized antioxidant capacity. Diets that are rich in these compounds promote several benefits for human health, although the consumption in excess may result in food poisoning. This study aims to screen the levels of biogenic amines in four colored cauliflowers, before and after cooking (boiling, steaming, and microwaving). In addition, the levels of tryptophan and 5-hydroxytryptophan, two serotonin precursors, were analyzed. Our results reveal that thermal processing shows a tendency to increase tryptophan levels and reduce 5-hydroxytryptophan in colored cauliflowers. A reduction of the tryptophan and increase in serotonin contents in 'Cheddar', steamed or microwaved, was observed. A higher level of histamine was observed in the genotype 'Forata' after cooking, whereas melatonin levels were higher after steaming and microwaving. The lowest levels of biogenic amines and amino acids were observed in 'Graffiti'. All the colored cauliflowers that were analyzed presented a chemical quality index (CQI) below the pre-established limits, indicating that are safe for consumption, even after cooking. We conclude that the levels of biogenic amines and amino acids in colored cauliflower are safe for human consumption and do not present health risks. Therefore, the consumption of these genotypes, raw or cooked, is a good source of bioactive compounds.

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Bioactive amines are found in food and can be relevant for the assessment of fruits shelf life and nutritional quality. The pulp and peel of 20 banana and plantain were analyzed and the bioactive amine content varied according to the genotype, ripening stage, fruit tissue and thermal processing. In most of the analyzed genotypes, tyramine, histamine, dopamine, serotonin, spermidine, and spermine were decreased during the ripening process in the pulps. By contrast, there was an increase in putrescine level. In many genotypes of plantains, the serotonin and dopamine contents in pulp decreased until stage 5 and increased at stage 7. Peels contain higher levels of serotonin, dopamine, histamine and tyramine than pulps. Additionally, thermal processing affects the content of amines present in fruit. Boiling with the peel should be preferred in domestic preparations, regardless of the genotype used.

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The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed eggplants stored in different atmospheres. Eggplants (Solanum melongena L.; cv. Ciça) were minimally processed (MP), sanitized and treated with a 2% citric acid solution. They were packed in plastic containers (vacuum) of nylon + transparent polyethylene and submitted to modified atmospheres with the following concentrations of gases: control (atmospheric air), vacuum, 4% O2 + 5% CO2,4% O2 + 6% CO2, 4% O2 + 7% CO2, and 4% O2 + 8% CO2, being stored in a cold chamber (5 ± 1 ºC and 90 ± 1% relative humidity) for 10 days. The analyses consisted of the total phenolic compounds, total antioxidant activity, flavonoids, and polyphenoloxidase activity. The experimental design was a completely randomized design in a 6 × 6 factorial scheme (treatment vs. storage period). The data were submitted to analysis of variance and a regression analysis was performed for storage time. The active modified atmosphere with 8% CO2 is effective in reducing the polyphenoloxidase activity in minimally processed eggplant. The contents of phenolic compounds and flavonoids of minimally processed eggplant decrease with storage.(AU)

Objetivou-se avaliar os conteúdos de compostos bioativos e atividade da polifenoloxidase durante o armazenamento de berinjelas minimamente processadas acondicionadas em diferentes atmosferas. As berinjelas (Solanum melongena L.) cv. Ciça foram minimamente processadas (MP), higienizadas e tratadas com solução a 2% ácido cítrico. Foram acondicionadas em embalagens plásticas (vácuo) de nylon + polietileno transparente, e em seguida submetidas à modificação da atmosfera com a aplicação das seguintes concentrações de gases: controle (ar atmosférico), vácuo, 4% O2+ 5% CO2, 4% O2+ 6% CO2, 4% O2 + 7% CO2 e 4% O2+ 8% CO2 e armazenadas em câmara fria (5±1ºC e 90±1% de umidade relativa) por 10 dias. As análises realizadas foram: compostos fenólicos totais, atividade antioxidante total, flavonoides e atividade da polifenoloxidase. O delineamento experimental utilizado foi inteiramente casualizado (DIC), em esquema fatorial 6 x 6 (tratamento x período de armazenamento). Os dados foram submetidos à análise de variância e fez-se regressão para as análises no tempo de armazenamento. Atmosfera modificada ativa com 8%CO2 é eficaz em reduzir a atividade da polifenoloxidase em berinjela minimamente processada. Os conteúdos de compostos fenólicos e flavonoides da berinjela minimamente processada diminuem com o armazenamento.(AU)

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The study aimed to assess bioactive compounds and polyphenoloxidase activity of minimally processed eggplants stored in different atmospheres. Eggplants (Solanum melongena L.; cv. Ciça) were minimally processed (MP), sanitized and treated with a 2% citric acid solution. They were packed in plastic containers (vacuum) of nylon + transparent polyethylene and submitted to modified atmospheres with the following concentrations of gases: control (atmospheric air), vacuum, 4% O2 + 5% CO2,4% O2 + 6% CO2, 4% O2 + 7% CO2, and 4% O2 + 8% CO2, being stored in a cold chamber (5 ± 1 ºC and 90 ± 1% relative humidity) for 10 days. The analyses consisted of the total phenolic compounds, total antioxidant activity, flavonoids, and polyphenoloxidase activity. The experimental design was a completely randomized design in a 6 × 6 factorial scheme (treatment vs. storage period). The data were submitted to analysis of variance and a regression analysis was performed for storage time. The active modified atmosphere with 8% CO2 is effective in reducing the polyphenoloxidase activity in minimally processed eggplant. The contents of phenolic compounds and flavonoids of minimally processed eggplant decrease with storage.

Objetivou-se avaliar os conteúdos de compostos bioativos e atividade da polifenoloxidase durante o armazenamento de berinjelas minimamente processadas acondicionadas em diferentes atmosferas. As berinjelas (Solanum melongena L.) cv. Ciça foram minimamente processadas (MP), higienizadas e tratadas com solução a 2% ácido cítrico. Foram acondicionadas em embalagens plásticas (vácuo) de nylon + polietileno transparente, e em seguida submetidas à modificação da atmosfera com a aplicação das seguintes concentrações de gases: controle (ar atmosférico), vácuo, 4% O2+ 5% CO2, 4% O2+ 6% CO2, 4% O2 + 7% CO2 e 4% O2+ 8% CO2 e armazenadas em câmara fria (5±1ºC e 90±1% de umidade relativa) por 10 dias. As análises realizadas foram: compostos fenólicos totais, atividade antioxidante total, flavonoides e atividade da polifenoloxidase. O delineamento experimental utilizado foi inteiramente casualizado (DIC), em esquema fatorial 6 x 6 (tratamento x período de armazenamento). Os dados foram submetidos à análise de variância e fez-se regressão para as análises no tempo de armazenamento. Atmosfera modificada ativa com 8%CO2 é eficaz em reduzir a atividade da polifenoloxidase em berinjela minimamente processada. Os conteúdos de compostos fenólicos e flavonoides da berinjela minimamente processada diminuem com o armazenamento.

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