New Spectrofluorimetric Method for Determining Cadaverine Following Derivation with Orthophthalaldehyde: Application in Fish Tissue

Traoré, Moumouny; Kital, Khémesse; Mbaye, Mame Samba; Mbaye, O.M.A.; Diop, Cheikh; Camara, Marina Koussemon; Cissé, Lamine; Seye, Mame Diabou Gaye; Coly, Atanase; Tine, Alphonse

doi:10.5539/ijc.v9n3p10

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…This close parallelism shows that the matrix effect is quite insignificant in all our measurements. From these curves, the recovery percentage (R%) was determined according to the following relationship (Traoré et al, 2017):…”

Section: Quantitative Analysis Of Agmatine In Shrimpmentioning

confidence: 99%

Determination of Agmatine Rate by Spectrofluorimetric Method in Alkaline Medium: Optimization and Application on Shrimp.

Kital¹,

Traoré²,

Sarr³

et al. 2019

JCB

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In this work, a spectrofluorimetric method was developed to determine the rate of agmatine (AGM) in shrimp using orthophthalaldehyde (OPA) as derivatization agent. To optimize analytical results, the stoichiometry of the orthophthalaldehyde-agmatine complex (OPA-AGM) was determined. The effects of agitation and temperature on the fluorescence spectra of the complex in alkaline medium (pH 13) were then studied. We obtained in all media satisfactory analytical performances with very low detection limits (DL) ranging from 0.36 to 2.52 ng/mL and a quantification limit (QL) oF 1.62 to 8.40 ng/mL The relative standard deviations (RSD) obtained ranged from 0.08 to 1.5%, which shows the excellent replicability of measurements. In addition, recovery rates found in shrimp extract, between 96.3% and 103.4%, show the accuracy of measurements. Lastly, the interference effects on the determination of agmatine rate with biogenic amines and some metal ions likely to be present in shrimp were studied.

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Section: Quantitative Analysis Of Agmatine In Shrimpmentioning

confidence: 99%

Determination of Agmatine Rate by Spectrofluorimetric Method in Alkaline Medium: Optimization and Application on Shrimp.

Kital¹,

Traoré²,

Sarr³

et al. 2019

JCB

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“…The present work aims to contribute to improving the hygienic quality of fish. In this work, a method of quantifying CAD has been developed by Traoré et al (2017), along with a correlation with pH variation at different temperatures, (-10, 4, 22 and 32°C). Three species of fish were involved in this study: carp, jaw and mackerel.…”

Section: Introductionmentioning

confidence: 99%

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2021

Int. J. Appl. Microbiol. Biotechnol. Res.

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Cadaverine (CAD) is an indicator of spoilage in fish. Its level was determined by spectrofluorimetric method in the flesh of selected species of fish stored at -10, 4, 22 and 32°C. Average recovery rates obtained ranged from 87.9 to 101.4% for all species. It was found that CAD was present in all fish species used and its level was essentially constant during storage at -10°C for 32 days. At 4°C, the variation in CAD level was characterized by a stable phase during the first two weeks followed by a descending phase. Over a period of three of storage, CAD levels tripled at temperatures of 22°C and 32°C. Variations in CAD levels were also accompanied by a significant variation in the pH value. Slight pH variations were also observed when fish was stored at -10°C for 32 days and for 18 days at 4°C. Beyond these times, pH values increased significantly. The pH of the fish flesh increased sharply during storage at 22°C and 32°C. The Pearson treatment correlation study indicated a strong positive correlation (0.81 and 0.93) between CAD and pH for all samples stored at 22°C and 32°C, respectively.

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