A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation

Milheiro, Juliana; Ferreira, Leonor C.; Filipe-Ribeiro, Luı́s; Cosme, Fernanda; Nunes, Fernando M.

doi:10.1016/j.foodchem.2018.08.116

Cited by 39 publications

(8 citation statements)

References 36 publications

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“…However, these methods do not always provide the desired degree of purity: the recovery liquid media contains anthocyanins in small quantities and/or as a part of a mixture with many other components. Using sorption methods [ 28 , 29 , 30 ] in combination with membrane (nanofiltration, ultrafiltration, electrodialysis) technologies [ 14 , 30 , 31 ] provides higher efficiency and allows selective separation of anthocyanins and other polyphenols from multicomponent natural mixtures. Several reviews exist on the sorption and membrane methods used to extract and purify anthocyanins [ 15 , 29 , 32 , 33 ].…”

Section: Introductionmentioning

confidence: 99%

Adsorption of Anthocyanins by Cation and Anion Exchange Resins with Aromatic and Aliphatic Polymer Matrices

Pismenskaya

Сарапулова

Klevtsova

et al. 2020

IJMS

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This study examines the mechanisms of adsorption of anthocyanins from model aqueous solutions at pH values of 3, 6, and 9 by ion-exchange resins making the main component of heterogeneous ion-exchange membranes. This is the first report demonstrating that the pH of the internal solution of a KU-2-8 aromatic cation-exchange resin is 2-3 units lower than the pH of the external bathing anthocyanin-containing solution, and the pH of the internal solution of some anion-exchange resins with an aromatic (AV-17-8, AV-17-2P) or aliphatic (EDE-10P) matrix is 2–4 units higher than the pH of the external solution. This pH shift is caused by the Donnan exclusion of hydroxyl ions (in the KU-2-8 resin) or protons (in the AV-17-8, AV-17-2P, and EDE-10P resins). The most significant pH shift is observed for the EDE-10P resin, which has the highest ion-exchange capacity causing the highest Donnan exclusion. Due to the pH shift, the electric charge of anthocyanin inside an ion-exchange resin differs from its charge in the external solution. At pH 6, the external solution contains uncharged anthocyanin molecules. However, in the AV-17-8 and AV-17-2P resins, the anthocyanins are present as singly charged anions, while in the EDE-10P resin, they are in the form of doubly charged anions. Due to the electrostatic interactions of these anions with the positively charged fixed groups of anion-exchange resins, the adsorption capacities of AV-17-8, AV-17-2P, and EDE-10P were higher than expected. It was established that the electrostatic interactions of anthocyanins with the charged fixed groups increase the adsorption capacity of the aromatic resin by a factor of 1.8–2.5 compared to the adsorption caused by the π–π (stacking) interactions. These results provide new insights into the fouling mechanism of ion-exchange materials by polyphenols; they can help develop strategies for membrane cleaning and for extracting anthocyanins from juices and wine using ion-exchange resins and membranes.

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Section: Introductionmentioning

confidence: 99%

Adsorption of Anthocyanins by Cation and Anion Exchange Resins with Aromatic and Aliphatic Polymer Matrices

Pismenskaya

Сарапулова

Klevtsova

et al. 2020

IJMS

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“…Therefore, the deionized water rinsing method can be used as a pretreatment method for lunch meat samples in the detection of BAs. In addition, this treatment method has the advantages of simple operation, short time consumption, and low cost compared with methods such as solid phase extraction [5,16,40].…”

Section: Effect Of Deionized Water Washing On the Detection Of Basmentioning

confidence: 99%

Study the key biogenic amines in luncheon meat by capillary electrophoresis with indirect ultraviolet detection

Wang

Yang

2022

J of Separation Science

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In this work, a simple, accurate, and rapid capillary electrophoresis with an indirect ultraviolet detection method was developed to simultaneous separate 10 biogenic amines. It was found that β-cyclodextrin and ethylene diamine tetraacetic acid facilitated the separation of tryptamine and tyramine, spermidine and spermine, respectively. The optimized background electrolytes consisted of 20.0 mmol/L imidazole, 8.0 mmol/L β-cyclodextrin, 0.5 mmol/L ethylene diamine tetraacetic acid, and 6.0% methanol (at pH 4.50 adjusted with acetic acid). The total analysis time of this method was less than 11 min with limits of detection in the range of 0.14-1.98 mg/L. The interday relative standard deviation of migration time and peak area were less than 1.36% and 4.44% (n = 6), respectively. To verify the applicability, this method was carried out to analyze biogenic amines in commercial luncheon meat samples. Due to the complex composition of luncheon meat, the real samples were rinsed with deionized water to reduce the influence of matrices. It was found that both storage temperature and protein content of the luncheon meat samples affected the biogenic amines content during storage. The results of this study are instructive for the storage of high-protein meat products.

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“…Although the content of BAs is not high in alcoholic beverages, ethanol is naturally an inhibitor of amine oxidase, and ethanol with a volume fraction of more than 12% can inhibit more than 91% of amine oxidase, thus resulting in increased toxicity of BAs (García-Ruiz et al, 2011). Therefore, the limits of BAs in alcoholic beverages are more stringent than those in other food products (Milheiro et al, 2019). In addition, BAs are also detected in soy sauce pickles (Zou et al, 2012), douche (Park et al, 2019), and cheese (Liu et al, 2018); and the content of BAs varies with food types and processing methods.…”

Section: Biogenic Amines and The Toxicitymentioning

confidence: 99%

Research progress of biogenic amines in fermented sausages: A review

Wang¹,

Liu²,

Zhang³

et al. 2022

IFRJ

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Biogenic amines (BAs) widely exist in fermented sausages, and high concentrations of BAs are harmful to human health. Therefore, rapid detection of BAs in fermented sausages, and effective control of BAs require urgent attention. The present review aims to expound the toxicity of BAs, analyse their formation mechanism and the influencing factors, and identify some effective control measures, so as to provide a basis for further studies on BAs in fermented sausages.

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A simple dispersive solid phase extraction clean-up/concentration method for selective and sensitive quantification of biogenic amines in wines using benzoyl chloride derivatisation

Cited by 39 publications

References 36 publications

Adsorption of Anthocyanins by Cation and Anion Exchange Resins with Aromatic and Aliphatic Polymer Matrices

Adsorption of Anthocyanins by Cation and Anion Exchange Resins with Aromatic and Aliphatic Polymer Matrices

Study the key biogenic amines in luncheon meat by capillary electrophoresis with indirect ultraviolet detection

Research progress of biogenic amines in fermented sausages: A review

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