Effect of storage period on biogenic amine content in sauerkraut produced from white head cabbage during spontaneous fermentation was investigated. Three cultivars of white head cabbage (Brassica oleracea L. var. capitata L. f. alba) of different harvest time, namely: Tekila F1, Agressor F1, and Tolerator F1 were used in process of sauerkraut production. Fresh cabbage before the fermentation and sauerkraut during its 90 day storage period were analyzed for polyamine and monoamine content. It was found that fresh cabbage contained only two polyamines: putrescine (<2 μg·g-1) and spermidine (<10 μg·g-1). Depending on storage period and year of experiment putrescine, spermidine, spermine, cadaverine, tryptamine and histamine were found in sauerkraut. Contents of particular amines in investigated sauerkraut are within the low range of given values by other authors. The results of the study showed that the biogenic amine content of fresh white cabbage and fermented product - sauerkraut - should not represent a risk for consumers.
