A new atomic absorption-based method development for indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame AAS

Abstract

A new and sensitive analytical method for the indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame atomic absorption spectrometry (FAAS) was developed. The method was based on the complex formation of histamine with Fe(III) and 2 0 ,4 0 ,5 0 ,7 0tetrabromofluorescein (eosin) at pH 4.5, and then extraction into the micellar phase of polyethylene glycol dodecyl ether (Brij 35). In this study, an ultrasonic assisted cloud point extraction (UA-CPE) procedure was used for the separation/pre-concentration of histamine from the related sample matrices. The optimal conditions were established and a good pre-concentration was achieved using 25 mmol L À1 Fe(III), 5 mmol L À1 eosin, 10 mmol L À1 Brij 35, 0.7% (w/v) Na 2 SO 4 , pH 4.5 citrate buffer, equilibrium temperature of 45 C, incubation time of 20 min and ultrasonication at 40 kHz and 300 W.At optimal conditions, a detection limit of 0.25 mg L À1 with a sensitivity improvement of 143-fold in the linear working range of 0.8-170 mg L À1 was obtained. The proposed method was evaluated for the analysis of some food samples and received a good recovery with the standard addition assay. In addition, the validity of the method was tested by intra-day and inter-day precision studies and recovery experiments, obtaining satisfactory results. To the best of our knowledge, this method was also the first study for indirect determination of histamine in the selected samples using UA-CPE coupled to FAAS.

Highly Bright Self-Assembled Copper Nanoclusters: A Novel Photoluminescent Probe for Sensitive Detection of Histamine

“…Biogenic amines are basic nitrogenous compounds, mainly derived from the decarboxylation of their precursor amino acids by decarboxylase and widely present in a variety of food products, such as beer, red wine, milk, cheese, and fish. , Histamine, tryptamine, putrescine, cadaverine, tyramine, phenylethylamine, spermine, and spermidine are the most common biogenic amines in foods. Among these amines, histamine has been studied widely because of responsibility in frequent outbreaks of food poisoning, known as scombroid poisoning. − Low amounts of histamine in foods are not considered a health risk for humans, and this compound is essential to the function of various physiological processes such as neurotransmission, allergic reactions, and microcirculation regulation. , However, when the level of histamine is increased in inappropriate food processing or storage, it can lead to headache, hypertension, digestive problems, and it can even threaten human lives. Many countries have set strict regulations for histamine in various foods.…”

Taking a deeper look into the roles of amines in atomic absorption spectrometry

“…An ultrasonic-assisted cloud point extraction procedure facilitates the separation/preconcentration of histamine from the related sample matrices. 198…”

“…An ultrasonic-assisted cloud point extraction procedure facilitates the separation/ preconcentration of histamine from the related sample matrices. 198 On the other hand, long-chain alkyl groups (quaternary ammonium compounds) or signicant heterocyclic (azepines) residues in pharmaceuticals react with sodium dioctylsulphosuccinate anionic detergent. 199,200 The excess of the reagent forms an ion-association complex with the copper-1,10phenanthroline chelate extracted in MIBK, allowing the determination of the copper by FAAS in the organic phase.…”

Current Trends in Detection of Histamine in Food and Beverages

“…The aforementioned scientists unquestionably set up a fluorimetric method as the most promising quantitative method for histamine analysis, but currently, major parts of the methods rely on chromatographic separation. Since the 1980s, thin-layer chromatography (TLC), gas chromatography, high-performance liquid chromatography (HPLC), and ultrahigh-performance HPLC (UHPLC) coupled to various detectors have been commonly used to determine histamine levels in foods. − The literature includes other methods for histamine detection such as ion chromatography, capillary electrophoresis, paper electrophoresis, flow-injection analysis (FIA), enzyme electrodes, immunoassays, flame atomic absorption spectroscopy (AAS), Raman spectroscopy, and ion mobility spectrometry (IMS). − …”