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Pakistan Journal of Nutrition
  Year: 2004 | Volume: 3 | Issue: 3 | Page No.: 197-198
DOI: 10.3923/pjn.2004.197.198
Histamine Contents of Some Commercial Vegetable Pickles
K. Ekici and H. Coskun

Abstract:
Histamine contents of some pickles were aimed to determine in this survey, and 50 samples of vegetable pickles (of 28 as mixed, 6 as hot pepper and 7 as cucumber pickles) were collected from market in Van city. Histamine determination was done by fluorometric method. It was found that the levels of histamine for all pickles were changed between 16.54 and 74.91 mg kg-1 (average 30.73 mg kg-1). The maximum value (74.91 mg kg-1) was obtained from a sample of hot pepper pickles. All values are below the level of 1000 mg kg-1, which is the minimal level for clinical symptoms of toxicity.
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How to cite this article:

K. Ekici and H. Coskun , 2004. Histamine Contents of Some Commercial Vegetable Pickles . Pakistan Journal of Nutrition, 3: 197-198.

DOI: 10.3923/pjn.2004.197.198

URL: https://scialert.net/abstract/?doi=pjn.2004.197.198

 
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