Salman BI, Hassan YF, Eltoukhi WE, Saraya RE. Quantification of tyramine in different types of food using novel green synthesis of ficus carica quantum dots as fluorescent probe.
LUMINESCENCE 2022;
37:1259-1266. [PMID:
35586926 DOI:
10.1002/bio.4291]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/08/2022] [Accepted: 05/13/2022] [Indexed: 11/10/2022]
Abstract
Tyramine (TYM) is catecholamine releasing compound, tyramine rich food causing hypertensive crisis due to combination with monoamine oxidase inhibitor (MAOIs). So, Analysis of TYM in tyramine rich food (old cheese, cured meat, sausage, pickled olive and canned fish) and environment is very essential for hypertensive patients and improvement food industries. In this work, TYM was analyzed in different types of food using novel green synthesis carbon dots from ficus carica (Fig fruits). The gradual addition of TYM to PA@CQDs led to enhancement of the quantum dots fluorescence due to formation of hydrogen bonding between quantum dots and TYM. The calibration graph plotted in the range 5-400 ng mL-1 . The method was applied to determination of TYM in different types of food as old cheese, cured meat, sausage, pickled olive and canned fish. The lower limit of quantitation (LOQ) was found to be 1.68 ng mL-1 . The method successfully applied for the quantification of TYM in varying types of food with high sensitivity and high economic effect due to the reusability of the quantum dots. The optical and morphological characters of quantum dots were studied carefully.
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