Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy

  • Gavina Manca | gmanca@uniss.it Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari, Italy.
  • Arianna Porcu Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari, Italy.
  • Antonio Ru Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari, Italy.
  • Margherita Salaris Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari, Italy.
  • Mario A. Franco Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari, Italy.
  • Enrico P.L. De Santis Department of Veterinary Medicine, University of Sassari, Italy.

Abstract

The bioactive compounds γ-aminobutyric acid (GABA) and biogenic amines (BA), together with protein-free amino acids, were measured by high-performance liquid chromatography in ewe’s milk cheeses produced in Sardinia with different technological traits. The study included three types of cheese: Pecorino Sardo PDO, Pecorino and Casu Marzu. Farmhouse Casu Marzu and Pecorino showed GABA content (maximum levels: 1001.3 and 378.1 mg 100 g–1 respectively) that had never been found so high in cheese before, suggesting that these types of cheese present ideal conditions to produce GABA. These two types of cheese also showed high levels of BA (their total maximum levels were 1035.7 and 288.0 mg 100 g–1 respectively). Pearson correlation analysis detected significant correlation between GABA and the main BA present in the cheeses (tyramine, cadaverine and putrescine), suggesting that the factors affecting the production of GABA are the same as those influencing BA formation.

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Author Biographies

Gavina Manca, Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari
DiSea, Lab of Commodity Science, Technology and Quality
Arianna Porcu, Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari
DiSea, Lab of Commodity Science, Technology and Quality
Antonio Ru, Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari

DiSea, Lab of Commodity Science, Technology and Quality

Margherita Salaris, Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari
DiSea, Lab of Commodity Science, Technology and Quality
Mario A. Franco, Laboratory of Commodity Science Technology and Quality, Department of Economic and Business Sciences, University of Sassari
DiSea, Lab of Commodity Science, Technology and Quality
Enrico P.L. De Santis, Department of Veterinary Medicine, University of Sassari

Department of Veterinary Medicine

Published
2015-06-24
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Original Articles
Keywords:
GABA, Biogenic amines, Ewe’s milk cheese, Pecorino, Casu Marzu
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How to Cite
1.
Manca G, Porcu A, Ru A, Salaris M, Franco MA, De Santis EP. Comparison of γ-aminobutyric acid and biogenic amine content of different types of ewe’s milk cheese produced in Sardinia, Italy. Ital J Food Safety [Internet]. 2015Jun.24 [cited 2021Apr.20];4(2). Available from: https://pagepressjournals.org/index.php/ijfs/article/view/ijfs.2015.4700