Biogenic amines in traditional alcoholic beverages produced in Nigeria

The biogenic amines, tyramine, putrescine, cadaverine, 2-phenylethylamine, histamine and tryptamine were determined in seven traditional alcoholic beverages produced in Nigeria. They were derivatised with dansylchloride and analysed using a high-performance liquid chromatographic method. Total amine content ranged from 0.10 to 2.38 μg/ml, with ‘agadagidiʹ beer containing the highest level and ‘pintoʹ the lowest. The levels of amines in the tested samples were, 0–0.5 μg/ml for tryptamine, 0–0.7 μg/ml for 2-phenylethylamine, 0–0.8 μg/ml for putrescine, 0–0.5 μg/ml for cadaverine, 0–0.5 μg/ml for histamine and 0–0.6 μg/ml for tyramine. These levels seem unlikely to have adverse effects on human health.