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

Munir, Muhammad Abdurrahman; Badri, Khairiah Haji

doi:10.1155/2020/5814389

Cited by 44 publications

(20 citation statements)

References 75 publications

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“…However, different factors can influence the derivatization reaction, such as the temperature and pH of the buffer [ 38 ], and often an amount of sodium sulfite is required for the reaction [ 38 , 39 , 40 ]. Other derivatizing reagents such as benzoyl and dansyl chloride create more stable derivates; however, interferences are common with these reagents because they can react with other nucleophilic groups such as alcohol [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

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

Cicero

Galluzzo

Cammilleri

et al. 2020

IJERPH

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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.

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Section: Resultsmentioning

confidence: 99%

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

Cicero

Galluzzo

Cammilleri

et al. 2020

IJERPH

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show abstract

“…As acrylamide, BAs are products from different reactions suffered by certain free amino acids generated by proteolysis processes during some foods’ storage due to some microorganisms’ (MOs) intrinsic metabolism. These MOs can be part of the associated flora of food or introduced by contamination before, during, or after processing [ 353 , 354 , 355 , 356 , 357 , 358 ].…”

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

“…Tyramine intoxication, known as the “cheese reaction,” is associated with ripened cheese consumption. However, high levels of this amine have also been observed in meat and meat products [ 353 , 358 ].…”

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Artavia

Cortés-Herrera

Granados-Chinchilla³

2021

Foods

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This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.

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“…Nevertheless, according to some studies the use of acidic solvent such as hydrochloric acid and trichloroacetic acid giving the better results. GC analyses using 5MS column has also become the common column used by many studies (Munir and Badri, 2020). MS detector is applied in order to identify the structure of biogenic amines while FID is used as the detector.…”

Section: Gas Chromatographymentioning

confidence: 99%

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

Munir

Badri²,

Heng³

2020

sci. technol. indones.

Self Cite

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

Cited by 44 publications

References 75 publications

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

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

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

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

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