Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography

Munir, Muhammad Abdurrahman; Assim, Zaini; Ahmad, Fauziah

doi:10.33736/bjrst.340.2016

Cited by 6 publications

(3 citation statements)

References 31 publications

(30 reference statements)

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“…e studies showed successes in various samples such as seafood, fish and fish products, juice, milk, dairy products, meat and meat products, and wine [23,24]. e common chromatography techniques used are high-performance liquid chromatography (HPLC) [24,25] and gas chromatography (GC) [26,27].…”

Section: Biogenic Amine Detection By Chromatography Methodsmentioning

confidence: 99%

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Munir

Badri

2020

Journal of Analytical Methods in Chemistry

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Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.

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Section: Biogenic Amine Detection By Chromatography Methodsmentioning

confidence: 99%

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

Munir

Badri

2020

Journal of Analytical Methods in Chemistry

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“…These methods are divided into two groups: those (direct) based on the detection of biogenic amines themselves and those (indirect) based upon the detection of the producer microorganisms [43]. The quantitative determination of biogenic amines in food is generally accomplished by HPLC [41,42] and GC [44,45].…”

Section: C)mentioning

confidence: 99%

The Evolution of Sensing Device for the Detection of Histamine and other Biogenic Amines

KH¹

2022

JBRS

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Biogenic amines (BA) are basic nitrogenous compounds shaped by decarboxylation of amino acids. Biogenic amines can be present in food and can cause several adverse reactions in the consumers [1][2][3]. Relocation of the alpha-carboxyl group from a proteinogenous amino acid leads to corresponding biogenic amines such as histamine originates from histidine, cadaverine from lysine, tyramine from tyrosine and so on [4]. All kinds of foodstuffs that contain proteins or free amino acids represent important task to be subjected to conditions enabling microbial or biochemical activity of biogenic amines. The total amount of different amines formed strongly depends on the nature of food and the microorganisms present. Food likely to contain high levels of these compounds are dairy products, fish and fish products, meat and meat products, fermented vegetables and soy products and fermented beverages such as milk, wine and beer. The main biogenic amines encountered in food and beverages are histamine, tyramine, putrescine and cadaverine [5,6]. The factors that influence biogenic amines accumulation in food are distribution and storage conditions, food physicochemical parameters (pH, NaCl and ripening temperature), raw material quality, manufacturing processes, presence of decarboxylase-positive microorganisms and free amino acids [7].Biogenic amines and polyamines have been reported in variety of food, such as fish, meat, cheese, vegetables and wines. They are also described as organic bases with aliphatic, aromatic and heterocyclic structures [8]. Histamine is the most common biogenic amine and can be found in food or beverages. Histamine [(2-1H-imizazol-yl)ethanamine] is a biogenic amine that can be produced in organisms by decarboxylation of the amino-acid histidine through microbial or enzymatic processes. Histamine is involved in several physiological functions in the central nervous system (CNS) as a neurotransmitter, in sleep-wake regulation and body temperature control, and it affects appetite, mood, endocrinal processes, learning, and memory. It is also implicated in inflammatory and immune responses by increasing the permeability of blood capil-

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“…Nevertheless, the use of derivatization reagents have some issues due to they may cause the loss of the analytes, presence of by-products, extra steps in sample preparation and sometimes required more time when derivatize reagent is used (Papageorgiou et al, 2018). The derivatization reagents for acylation and silylation are hepta uorobutyric anhydride (HFBA) and N, O-bis(trimethysilyl)acetamide + (trimethylchlorosilane) (BIS+TMCS) respectively, applied before analysis using GC (Munir et al (2017); Petrarca et al (2017)). These derivatizing agent has given satisfactory results since the derivatized biogenic amines were able to be detected using GC with FID and MS detectors.…”

Section: Gas Chromatographymentioning

confidence: 99%

Biogenic Amines Detection by Chromatography and Sensor Methods: A Comparative Review

Munir

Badri²,

Heng³

2020

sci. technol. indones.

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Biogenic amines (BA) are chemistry compounds shaped by amino acids decarboxylation and exist in protein food and beverages. They are labelled toxic if consumed and some countries prohibit to consume them in high level especially histamine. Two major methods have been used and developed well such as chromatography methods and sensors methods. The common method applied for chromatography namely liquid chromatography (LC) and gas chromatography (GC) while for sensor methods such as optical, chemical and bio sensor. These methods have advantages and disadvantages. For chromatography methods, derivatization methods are required in order to improve their sensitivity and selectivity, nevertheless these methods are very expensive and time-consuming. During derivatization step, it needs more time and bear the risk of an only partial detection due to an incomplete derivatization. Furthermore, sensor methods exist to solve these issues, while they do not require derivatization step, generate a direct signal that can be interpreted by anyone, very fast and simple, yet they have disadvantages in several aspects such as sensitivity, accuracy and selectivity compared to chromatography methods. This review is based on studies about biogenic amines detection from the last decades until now and related to food and beverage samples. Although biogenic amines commonly found in protein-food for decades, new approaches and technical possibilities still required in order to increase the sensitivity, selectivity and accuracy of analytical methods to tackle the complexity by their matrices. The rationale of this study is also to provide data about the comparison of the analytical techniques between conventional and sensor methods. Furthermore, the various approaches of biogenic amines determination and the most applied analytical methods have been reviewed.

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Characterisation of Biogenic Amines in Fish Collected from Sarawak Using Gas Chromatography

Cited by 6 publications

References 31 publications

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages

The Evolution of Sensing Device for the Detection of Histamine and other Biogenic Amines

Biogenic Amines Detection by Chromatography and Sensor Methods: A Comparative Review

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