Changes in biogenic amine concentrations during sauerkraut storage

Sauerkrauts were prepared in four laboratory experiments from three white cabbage varieties by spontaneous fermentation at 15°C for 14 days and then stored at 5–6°C and sampled after 2, 4, 6 and 12 months. Seven biogenic amines were extracted with perchloric acid and determined as N-benzamides by micellar electrokinetic capillary chromatography. Sauerkraut quality parameters such as pH value, total acidity and lactic acid, acetic acid, ethanol and ammonia concentrations were also determined. Histamine, tryptamine and spermine were virtually below detection limits. Tyramine was present at the highest levels, up to hundreds mg kg−1, followed by putrescine and cadaverine. Spermidine concentrations were below 14 mg kg−1. Tyramine concentrations increased significantly (P<0.01) with storage time. Significant regression (P<0.01) was observed between the sum of the latter four amine concentrations and ammonia concentrations. No differences were observed at the significance level P<0.01, between amine concentrations in sauerkrauts and corresponding sauerkraut juices.