Quality assurance of histamine analysis in fresh and canned fish

Evangelista, Warlley Pinheiro; Silva, Tarliane M.; Guidi, Letícia Rocha; Tette, Patrícia Amaral Souza; Byrro, Ricardo Martins Duarte; Santiago-Silva, Paula; Fernandes, Christian; Glória, Maria Beatriz Abreu

doi:10.1016/j.foodchem.2016.05.035

Cited by 48 publications

(27 citation statements)

References 16 publications

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“…Biogenic amines (histamine, cadaverine, tyramine, putrescine, and agmatine) in canned fish samples were analysed using ion-pair HPLC with postcolumn derivatization and fluorimetric detection. e counterion octanesulfonate was added to the mobile phase to enhance amine interaction with the column and improve separation from matrix interferences [24,25]. In this study, fluorescence detection was used after postcolumn derivatization with o-phthalaldehyde to enhance the detection and identification of histamine and other amines that do not have chromophores (i.e., putrescine and cadaverine) [19,25].…”

Section: Resultsmentioning

confidence: 99%

“…e counterion octanesulfonate was added to the mobile phase to enhance amine interaction with the column and improve separation from matrix interferences [24,25]. In this study, fluorescence detection was used after postcolumn derivatization with o-phthalaldehyde to enhance the detection and identification of histamine and other amines that do not have chromophores (i.e., putrescine and cadaverine) [19,25]. A derivatization reagent, o-phthalaldehyde was used due to its high selectivity for amines when compared with other reagents such as dansyl chloride and fluorescamine [23].…”

Section: Resultsmentioning

confidence: 99%

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Monitoring the Levels of Biogenic Amines in Canned Fish Products Marketed in Ghana

Weremfo

Eduafo

Gyimah

et al. 2020

Journal of Food Quality

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An ion-pair HPLC method with postcolumn o-phthalaldehyde (OPA) derivatization and fluorescence detection was validated for quantitative determination of five biogenic amines (histamine, tyramine, cadaverine, putrescine, and agmatine) in canned fish products (mackerel, sardine, and tuna) marketed in Ghana. The validated method exhibited excellent selectivity and good linearity (R2 > 0.9990) for all the amines. The limits of detection and quantification for studied biogenic amines were in the range of 0.32–0.78 mg·kg−1 and 1.10–2.57 mg·kg−1, respectively. Also, a satisfactory recovery was obtained for all the amines (82.1–101.4%), and the relative standard deviations were lower than 9.3% under repeatability conditions for the studied amines. Subsequently, the method was applied to the analysis of biogenic amines in canned fish products to estimate the safety of Ghanaian consumers. The maximum levels of histamine, tyramine, cadaverine, putrescine, and agmatine detected in the analysed canned fish products were 64.05 mg·kg−1, 27.44 mg·kg−1, 27.23 mg·kg−1, 18.74 mg·kg−1, and 52.72 mg·kg−1, respectively. Thus, the levels of biogenic amines detected in the canned fish products were lower than the acceptable levels and, therefore, can be considered relatively safe for human consumption.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Monitoring the Levels of Biogenic Amines in Canned Fish Products Marketed in Ghana

Weremfo

Eduafo

Gyimah

et al. 2020

Journal of Food Quality

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“…NiSO 4 .6H 2 O and alizarin red S was purchased from Merck, Germany. CH 3 3 COOH, NaOH, NaHCO 3 were pure analytical grade.…”

Section: Methodsmentioning

confidence: 99%

“…Histamine in normal circumstances is naturally occurred and derived from histidine substances through enzymatic decarboxylation process [2]. Histamine is usually a mild illness with a variety of symptoms including rashes, nausea, vomiting, diarrhea, flushing, swelling of the face and tongue, sweating, headache, dizziness, palpitation, oral burning, metallic taste and hypotension [3]. The most well-known role of histamine is mediating part of the inflammatory responses to various allergic reactions [4][5].…”

Section: Introductionmentioning

confidence: 99%

A Novel Spectrophotometric Method for Determination of Histamine Based on Its Complex Reaction with Ni(II) and Alizarin Red S

2017

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“…Therefore, histamine analysis is key not only to assure food freshness and quality, but also to avoid food intoxications. Analytical methods typically used for histamine analysis include separation techniques, e.g., chromatography (gas and liquid) or capillary electrophoresis, coupled to UV-Vis, fluorescence, or mass spectrometric detection (Almeida et al 2012;Daniel et al 2015;Evangelista et al 2016;Nadeem et al 2019;Nei et al 2017;Papageorgiou et al 2018). These methods are very robust and selective; however, they have drawbacks since they often require (1) long analysis times, (2) expensive and complex instrumentation (which need expensive maintenance and highly qualified operators), (3) tedious and time-consuming sample treatments (e.g., digestion and derivatization), and (5) large amounts of reagents and solvents, producing large amounts of waste.…”

Section: Introductionmentioning

confidence: 99%

Diamine oxidase-modified screen-printed electrode for the redox-mediated determination of histamine

et al. 2020

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Histamine is an important biogenic amine because of its role in immune responses and the regulation of physiological functions. It is also used as a food freshness indicator, so its maximum concentration in fish is legally regulated. Although several robust and sensitive methods for histamine detection are already available, it continues to be a challenge to develop simple and portable devices that allow rapid histamine screening at any point of the fish production chain. Thus, in this work, a simple, miniaturized and low-cost sensor for histamine analysis was developed. The construction of the sensor only takes 30 min and consists of the immobilization of the enzyme diamine oxidase on the surface of a screenprinted carbon electrode by cross-linking. The quantification of histamine was achieved by chronoamperometry (+ 0.2V, 120 s) using hexacyanoferrate (III) as a redox mediator. This selective sensor provided a low limit of detection (0.97 mg L −1) and accurate and precise results and was successfully applied to the analysis of spiked tuna and mackerel extracts, obtaining recovery values of 99-100%. Moreover, the sensor shows good stability, maintaining 87.7% of its initial signal after 35 days.

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Quality assurance of histamine analysis in fresh and canned fish

Cited by 48 publications

References 16 publications

Monitoring the Levels of Biogenic Amines in Canned Fish Products Marketed in Ghana

Monitoring the Levels of Biogenic Amines in Canned Fish Products Marketed in Ghana

A Novel Spectrophotometric Method for Determination of Histamine Based on Its Complex Reaction with Ni(II) and Alizarin Red S

Diamine oxidase-modified screen-printed electrode for the redox-mediated determination of histamine

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