Development of a Rapid and Eco-Friendly UHPLC Analytical Method for the Detection of Histamine in Fish Products

Abstract

We developed, validated, and confirmed with proficiency tests a fast ultra-high-performance liquid chromatography with diode array detector (UHPLC-DAD) method to determine histamine in fish and fishery products. The proposed method consists of two successive solid–liquid extractions: one with a dilute solution of perchloric acid (6%) and the second only with water. The instrumental analysis with UHPLC provides a very fast run time (only 6 min) with a retention time of approximately 4 min, a limit of quantification (LOQ) of 7.2 mg kg−1, a limit of detection (LOD) of 2.2 mg kg−1, a recovery around 100%, a relative standard deviation (RSD%) between 0.5 and 1.4, and an r2 of calibration curve equal to 0.9995. The method detected optimal values of the validation parameters and required a limited number of reagents in comparison to other methods reported in the literature. Furthermore, the method could detect histamine in a very short time compared with other methods. This method, in addition to being validated, precise, specific, and accurate, avoids wasting time, money, and resources, and limits the use of organic solvents.

Prevalence, determination, and control of histamine formation in food concerning food safety aspect

“…Total biogenic amines were determined, ranging from 26.6 to 406.6 mg/kg of HA, and this outcome agreed with the study of Bilgin and Gençcelep (2015). HPLC and capillary electrophoresis diode arrays detection showed excellent results with high precision, accuracy, and reproducibility (Cicero et al, 2020).…”

“…Recently, an ecofriendly and rapid detection method has been developed using the exiting ultra HPLC approach to analyze HA in fish products. This approach provides more accurate results with a total analysis operation time of only 6 minutes, with a detectable limit of 2.2 ppm (Cicero et al, 2020).…”

Determination of Mycotoxins in Plant-Based Meat Alternatives (PBMAs) and Ingredients after Microwave Cooking

“…The contamination of these substances in PBMAs has been documented by various researchers. Aflatoxins (AFs), fumonisins (FBs), ochratoxin A (OTA), zeranol (ZEA), enniatin, and beauvericin were found in products that are already commercialized in the European market [16,[18][19][20]. Mihalache et al (2023) reported the co-occurrence (84.6%, 11/13) of different mycotoxins in soy burger, soy meat, and soy steak, particularly FBs that were the most frequently detected, followed by tentoxin (TEA), OTA, and AFB1 [18].…”