01717naa a2200241 a 450000100080000000500110000800800410001902400400006010000170010024501250011726000090024252009980025165000150124965000100126465000200127465300210129465300220131565300180133770000230135570000220137870000210140077300540142120074062018-05-30       2015    bl uuuu     u00u1 u    #d7 a10.1016/j.foodchem.2014.10.0392DOI1 aPAIVA, C. L.  aBioactive amines in sorghumbmethod optimisation and influence of line, tannin and hydric stress.h[electronic resource]  c2015  aThe profile and levels of bioactive amines in different sorghum lines were reported for the first time. The amines were quantified by ion-pair HPLC, post-column derivatisation with o-phthalaldehyde and fluorimetric detection. The extraction procedure was optimised: 420 lm particle size, extraction with 5% trichloroacetic acid and three extractions. The screening of 22 sorghum lines showed that four of the ten amines investigated were detected. Spermine and spermidine were the prevalent amines (100%), followed by putrescine (77%) and cadaverine (14%). Total amines ranged from 5.8 to 41.4 mg/100 g, and the polyamines represented 60?100% of the total. Sorghum without tannin had higher amines levels compared to sorghum with tannin and cadaverine was specific to samples without tannin. Hydric stress caused accumulation of spermidine in the grains and affected the levels of other amines at rates depending on the presence or not of tannin. Sorghum is a significant source of polyamines.  aPolyamines  aAmina  aSorghum bicolor  aBioactive amines  aEstresse hídrico  aHydric stress1 aEVANGELISTA, W. P.1 aQUEIROZ, V. A. V.1 aGLORIA, M. B. A.  tFood Chemistry, Londongv. 173, p. 224-230, 2015.