The formation of biogenic amines in food and beverages is mainly due to the presence of proteins and/or free amino acids that represent the substrates for microbial or natural enzymes with decarboxylation or amination activity. Fermentation occurring in many alcoholic beverages, such as wine, beer, cider, liqueurs, as well as coffee and tea, is one of the main processes affecting their production. Some biogenic amines can also be naturally present in some fruit juices or fruit-based drinks. The dietary intake of such compounds should consider all their potential sources by both foods and drinks, taking in account the health impact on some consumers that represent categories at risk for a deficient metabolic activity or assuming inhibiting drugs. The most important tool to avoid their adverse effects is based on prevention through the selection of lactic acid bacteria with low decarboxylating activity or good manufacturing practices hurdling the favoring conditions on biogenic amines’ production.

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Update on Biogenic Amines in Fermented and Non-Fermented Beverages

Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.

/pdf/quality-and-nutritional-parameters-of-food-in-agri-food-1ay6rwci.pdf

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

Differences in the levels of sulphites and pesticide residues in soils and wines and under organic and conventional production methods.

A study was carried out to determine the prevalence and concentrations of pesticide residues in conventionally grown and organic produce (bananas, broccoli, grapes, lettuce, potatoes, tomatoes, wine). Sampling was stratified, with organic produce being over-sampled, when available. All food samples were analysed, as received, by a multi-residue pesticide residue screen. Residues were found in 130 of 307 conventionally grown food samples (42%) and in nine of 41 organic food samples (22%), including six of eleven (55%) organic tomato samples. Only four organic samples (9.8%) contained multiple residues, while 24% of conventionally grown food samples contained multiple residues. Nine conventionally grown food samples (2.6%) contained pesticide residues that exceeded the maximum residue limit (MRL). Where direct comparisons were possible between conventionally grown and organic produce, the mean concentration of residues was usually lower in the organic produce, but was generally higher than would be expected from spray drift or other adventitious sources. While the presence of these residues does not represent a significant risk to human health, their presence is inconsistent with consumer expectations for organic produce.

Pesticide residues in conventionally grown and organic New Zealand produce Part B Surveillance

Rapid self-calibrating fluorescent detection of copper (II) ions in wine with high accuracy.

Pesticide residues, copper and biogenic amines in conventional and organic wines

Anton Martin Slomšek je leta 1862 v Drobtinicah izdal članek z naslovom Slava ro-doljubom in utemeljiteljem našega slovstva, v katerem je izpostavil posameznike, ki so pomembno vplivali na razvoj in nastanek enotnega slovenskega jezika; med njimi so tudi Prleki in prebivalci Slovenskih goric. Posebej je omenil Leopolda Volkmerja in Antona Krempla. Slomšek je bil pobudnik za to, da se organizirajo spominske slovesnosti na pomembne zgodovinske dogodke in naše rojake. Tako sta bili leta 1863 v Ljutomeru in leta 1867 pri Mali Nedelji organizirani narodnokulturni prireditvi, imenovani béseda. Glavno vlogo pri ohranjanju spomina in organizaciji prireditev so imele čitalnice. Časovna oddaljenost dogodkov pa je, žal, povzročila, da je veliko naših rojakov pozabljenih, med njimi tudi duhovnik in pesnik Jakob Košar. 

Hisao Yoshida

Papers

Pesticide residues, copper and biogenic amines in conventional and organic wines

Pesticide residues, copper and biogenic amines in conventional and organic wines

Predstavniki kulturnega, narodnega in političnega življenja v 19. stoletju iz Prlekije in Slovenskih goric