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Moniente M, Botello-Morte L, García-Gonzalo D, Virto R, Pagán R, Ferreira V, Ontañón I. Combination of SPE and fluorescent detection of AQC-derivatives for the determination at sub-mg/L levels of biogenic amines in dairy products. Food Res Int 2023; 165:112448. [PMID: 36869470 DOI: 10.1016/j.foodres.2022.112448] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 12/29/2022] [Accepted: 12/31/2022] [Indexed: 01/05/2023]
Abstract
Biogenic amines (BAs) are compounds generated by decarboxylation of their amino acid precursors. Their intake, even at low concentrations, can lead to several types of health problems in sensitive individuals. As they can be easily formed in fermented dairy products, their quantitative determination is very relevant. In the present paper, a method for the quantitative determination of four biogenic amines in different dairy products has been developed, validated and applied to 37 samples of milk, 23 of yogurt, and 14 of kefir. Amines were selectively extracted using solid phase extraction, subsequently derivatizatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and further determined by High Performance Liquid Chromatography with fluorescence detection. The method's sensitivity was highly satisfactory, with limits of detection lower than 0.2 mg/L. Optimal linearity and repeatability were also achieved. BAs were not detected in most of the milk samples, but they were found frequently at high levels in yogurt and kefir samples, reaching values of up to 79 mg/kg total BAs in kefir samples. Levels measured should not be a cause for concern for the population at large, but should be known by BAs-sensitive individuals.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain; Campus Universitario Villanueva de Gállego, Universidad San Jorge, Autovía, A-23, Zaragoza-Huesca Km, 299, 50830 Villanueva de Gallego, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Raquel Virto
- CNTA, Centro Nacional de Tecnología y Seguridad Alimentaria, Crta-Na134, km 53, San Adrián, 31570 San Adrián, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Miguel, Servet 177, 50013 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Pedro Cerbuna, 12, 50009 Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología (LAAE), Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), C/ Pedro Cerbuna, 12, 50009 Zaragoza, Spain.
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Amayreh M, Basheer C, Hassan A. Conductive Cloth-Assisted Electromediated Extraction for the Determination of Biogenic Amines from Beverages. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-022-07287-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Miniaturized, green salting-out liquid–liquid microextraction coupled with GC–MS used to evaluate biogenic amines in wine samples. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Moniente M, Botello-Morte L, García-Gonzalo D, Pagán R, Ontañón I. Analytical strategies for the determination of biogenic amines in dairy products. Compr Rev Food Sci Food Saf 2022; 21:3612-3646. [PMID: 35726745 DOI: 10.1111/1541-4337.12980] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 04/08/2022] [Accepted: 04/30/2022] [Indexed: 12/18/2022]
Abstract
Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.
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Affiliation(s)
- Marta Moniente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Laura Botello-Morte
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Diego García-Gonzalo
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Rafael Pagán
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Ignacio Ontañón
- Laboratorio de Análisis del Aroma y Enología, Química Analítica, Facultad de Ciencias, Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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Designed 3D N-doped magnetic porous carbon spheres for sensitive monitoring of biogenic amine by simultaneous microwave-assisted derivatization and magnetic-solid phase extraction. J Chromatogr A 2022; 1667:462882. [DOI: 10.1016/j.chroma.2022.462882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 01/30/2022] [Accepted: 02/05/2022] [Indexed: 12/16/2022]
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Kosma I, Badeka A. Determination of six underivatized biogenic amines by LC-MS/MS and study of biogenic amine production during trout ( Salmo trutta) storage in ice. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:476-487. [PMID: 33481671 DOI: 10.1080/19440049.2020.1865580] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Biogenic amines (BAs) are natural components of food produced mainly during metabolism in animals and plants. The determination of BAs is important because of their potential toxicity and their potential use as food spoilage indicators. In the present study, a method for the determination of six BAs (putrescine, cadaverine, histamine, β-phenylethylamine, tyramine, and tryptamine) by Liquid Chromatography - Tandem Mass Spectrometry (LC-MS/MS) with Atmospheric Pressure Chemical Ionisation (APCI) source has been used on trout samples (Salmo trutta) stored in ice for 15 days. The results showed that on day 15 quite large amounts of putrescine (76.530 mg/kg), cadaverine (85.530 mg/kg), tryptamine (25.210 mg/kg), and histamine (15.975mg/kg) were detected, while the other BAs remained low (β-phenylethylamine: 3.230 mg/kg, tyramine: 0.165mg/kg). Furthermore, microbiological data (Total Vial Count- TVC, Pseudomonas spp, and Shewanella putrefaciens) showed that trout samples became organoleptically unacceptable on day 12, while volatile compound analysis showed a significant increase in total amounts of alcohols, aldehydes, and ketones on days 12 and 15.
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Affiliation(s)
- Ioanna Kosma
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
| | - Anastasia Badeka
- Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
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Abstract
Chemical contaminants should not be present in beverages for human consumption, but could eventually be ingested by consumers as they may appear naturally from the environment or be produced by anthropogenic sources. These contaminants could belong to many different chemical sources, including heavy metals, amines, bisphenols, phthalates, pesticides, perfluorinated compounds, inks, ethyl carbamate, and others. It is well known that these hazardous chemicals in beverages can represent a severe threat by the potential risk of generating diseases to humans if no strict quality control is applied during beverages processing. This review compiles the most updated knowledge of the presence of potential contaminants in various types of beverages (both alcoholic and non-alcoholic), as well as in their containers, to prevent undesired migration. Special attention is given to the extraction and pre-concentration techniques applied to these samples, as well as to the analytical techniques necessary for the determination of chemicals with a potential contaminant effect. Finally, an overview of the current legislation is carried out, as well as future trends of research in this field.
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Miao E, Zhang N, Lu S, Hu Y, Fu L, Zhou H, Zhan J, Wu M. Solid phase “on-situ” quadraplex isotope dimethyl labeling for the analysis of biogenic amines in beers by liquid chromatography-high resolution mass spectrometry. J Chromatogr A 2020; 1613:460712. [DOI: 10.1016/j.chroma.2019.460712] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/22/2019] [Accepted: 11/14/2019] [Indexed: 12/13/2022]
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Ubeda C, Hornedo-Ortega R, Cerezo AB, Garcia-Parrilla MC, Troncoso AM. Chemical hazards in grapes and wine, climate change and challenges to face. Food Chem 2020; 314:126222. [PMID: 31981884 DOI: 10.1016/j.foodchem.2020.126222] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/10/2020] [Accepted: 01/13/2020] [Indexed: 12/17/2022]
Abstract
Climate change has an impact on the chemical risks associated to wine consumption related with grape development and microbial contamination. We can classify chemical hazards in wine into two groups: those present in grapes due to agricultural practices, environmental contamination or fungal growth and those coming from fermentation and the winemaking process. The first group includes mycotoxins, whilst the second encompasses ethyl carbamate, biogenic amines, sulfur dioxide and proteins used as technological ingredients such as fining material. Usually the effective control of chemical hazards is achieved by assuring that they either are minimized or absent in the final product since their removal is somewhat difficult and sometimes it may affect sensory properties, which is a major issue in wine. Interestingly, it is possible to give recommendations to avoid excess of these compounds, but more research is needed to face future challenges related to climate change and consumer demands.
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Affiliation(s)
- Cristina Ubeda
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - Ruth Hornedo-Ortega
- MIB, Unité de Recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, Villenave d Onron, France
| | - Ana B Cerezo
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - M Carmen Garcia-Parrilla
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain
| | - Ana M Troncoso
- Departamento de Nutricion y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, C/Profesor García Gonzalez 2, 41012 Sevilla, Spain.
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Han SY, Hao LL, Shi X, Niu JM, Zhang B. Development and Application of a New QuEChERS Method in UHPLC-QqQ-MS/MS to Detect Seven Biogenic Amines in Chinese Wines. Foods 2019; 8:foods8110552. [PMID: 31694278 PMCID: PMC6915522 DOI: 10.3390/foods8110552] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/30/2019] [Accepted: 10/31/2019] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to develop and validate an improved, simple, and sensitive method for the simultaneous determination of seven types (cadaverine, CAD; hexylamine, HEX; histamine, HIS; phenylethylamine, PEA; putrescine, PUT; tyramine, TYR) of biogenic amines (BAs) in wine matrices. For this reason, a modified QuEChERS combined with ultra-performance liquid chromatography coupled to a triple quadrupole mass spectrometry (UHPLC-QqQ-MS/MS) method was investigated. The optimization of UHPLC-QqQ-MS/MS separation and QuEChERS procedure was performed. Under optimum conditions, the excellent chromatographic performance of the whole separation was accomplished within 6.3 min analyzing time. Meanwhile, the recoveries ranged from 77.2% to 101.7%, while relative standard deviation (RSD) remained between 0.0% and 9.4%. The limit of detection (LOD, 0.50–1.00 µg/L) and the limit of quantification (LOQ, 1.65–3.30 µg/L) were lower than those permitted by legislation in food matrices, which demonstrated the high sensitivity and applicability of this efficient method. This validated method was also applied in a pilot study to analyze BAs in 81 wine samples from Hexi Corridor Region (Gansu Province, Northwest China), CAD, HEX, HIS, PEA, PUT, and TYR were detected to varying degrees in the samples. However, when compared with the existing standards, the BAs in all 81 wine samples did not exceed the prescribed limit value or toxic dose (2–40 mg/L). Moreover, a statistical approach was also conducted using Pearson correlation analysis, and to evaluate their concentrations in terms of wine parameters (storage time, grape variety, wine type, and basic physicochemical index). The results showed that, among the seven kinds of BAs, the concentration of HIS had a certain correlation with alcoholic degree and grape variety. In addition, the level of PEA had a certain correlation with the wine pH and wine storage time. It is worth noting that this seems to be the first report regarding the application of QuEChERS-UHPLC-QqQ-MS/MS in the analysis of BAs in wine in this region.
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Affiliation(s)
| | | | | | | | - Bo Zhang
- Correspondence: ; Tel.: +86-0931-7631-201
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Cao D, Xu X, Xue S, Feng X, Zhang L. An in situ derivatization combined with magnetic ionic liquid-based fast dispersive liquid-liquid microextraction for determination of biogenic amines in food samples. Talanta 2019; 199:212-219. [DOI: 10.1016/j.talanta.2019.02.065] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 02/14/2019] [Accepted: 02/16/2019] [Indexed: 10/27/2022]
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Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method. SEPARATIONS 2019. [DOI: 10.3390/separations6010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This contribution aimed to measure for the first time the amount of biogenic amines (BAs) in one of the most ancient and traditional sheep cheese produced in Sardinia, Italy: the Protected Designation of Origin (PDO) Fiore Sardo. To achieve this, an original RP-HPLC-DAD-UV method has been developed that was completely validated in terms of LoD, LoQ, linearity, precision and trueness, and tested on 36 real Fiore Sardo PDO cheese samples produced by four different cheesemakers and marketed by four stores. The average total concentration of the eight BAs (i.e., tyramine, tryptamine, histidine, putrescine, cadaverine, 2-phenylethylamine, spermine and spermidine) measured in Fiore Sardo cheese was 700 mg/kg, with a range between 170 mg/kg and 1,100 mg/kg. A great variability in the total amount of BAs has been evidenced among the Fiore Sardo marketed in the four stores as well as for the cheeses purchased in different times in the same store. Tyramine (350 mg/kg), putrescine (150 mg/kg), histamine (80 mg/kg) and cadaverine (30 mg/kg) are the most abundant BAs found in this matrix. Among the many factors concurring, the dominant microflora of Fiore Sardo PDO is likely the principal cause of the qualitative and quantitative distribution of BAs in this matrix. Finally, the total amount of BAs found in Fiore Sardo PDO is not able to cause any health alert situation for consumers.
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Evaluation of biogenic amines profile in opened wine bottles: Effect of storage conditions. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.042] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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Mohammed G, Bashammakh A, Alsibaai A, Alwael H, El-Shahawi M. A critical overview on the chemistry, clean-up and recent advances in analysis of biogenic amines in foodstuffs. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2016.02.007] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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17
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Berbegal C, Pardo I, Ferrer S. The use of core-shell high-performance liquid chromatography column technology to improve biogenic amine quantification in wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1556-1561. [PMID: 25959778 DOI: 10.1002/jsfa.7249] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 04/29/2015] [Accepted: 05/04/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND HPLC column technology has been improved, providing better resolution of closely eluting compounds, better analyte sensitivity, and shorter analysis times. The core-shell technology columns offer a faster analysis through the use of shorter columns without compromising resolution. The aim of this work was to improve the methods for determination of biogenic amines (BAs) in wine using the new HPLC PFP core-shell column technology. RESULTS Two different elution programs were designed to quantify BAs with the core-shell PFP column. Program I flow rate was 2 mL min(-1). The total elution time was 10 min. In elution program II, the flow rate was 0.8 mL min(-1) and the total elution time was 25 min. The two elution programs used with the core-shell PFP HPLC column showed differences related mainly to the histamine peak. The chromatograms showed that when a temporary isocratic elution was added in the gradient (program II), the histamine peak was eluted later, causing its isolation, and therefore its quantification was easier. CONCLUSIONS Compared to the previous C18 HPLC column for the BAs determination in wine, the main advantage of the presented technique is the reduction of the run times and solvent volumes, and has a better sensitivity and selectivity as peaks are higher and sharper.
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Affiliation(s)
- Carmen Berbegal
- ENOLAB, ERI-ISIC BioTecMed/IViSoCa, Universitat de València, Burjassot, E46100, Valencia, Spain
| | - Isabel Pardo
- ENOLAB, ERI-ISIC BioTecMed/IViSoCa, Universitat de València, Burjassot, E46100, Valencia, Spain
| | - Sergi Ferrer
- ENOLAB, ERI-ISIC BioTecMed/IViSoCa, Universitat de València, Burjassot, E46100, Valencia, Spain
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YANG SS, YANG YN, LI XL, ZHANG Y. Determination of Biogenic Amines in Cheese by On-line Solid Phase Extraction Coupled with Capillary High Performance Liquid Chromatography. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2016. [DOI: 10.1016/s1872-2040(16)60915-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Callejón S, Sendra R, Ferrer S, Pardo I. Ability of Kocuria varians LTH 1540 To Degrade Putrescine: Identification and Characterization of a Novel Amine Oxidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:4170-4178. [PMID: 25817823 DOI: 10.1021/jf5026967] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This work describes the identification and characterization of an amine oxidase from Kocuria varians LTH 1540 (syn. Micrococcus varians) primarily acting on putrescine. Data from MALDI-TOF MS/MS and the identification of Δ(1)-pyrroline as degradation product from putrescine indicate that the enzyme is a flavin-dependent putrescine oxidase (PuO). Properties of partially purified enzyme have been determined. The enzyme oxidizes diamines, putrescine and cadaverine, and, to a lesser extent, polyamines, such as spermidine, but not monoamines. The kinetic constants (Km and Vmax) for the two major substrates were 94 ± 10 μM and 2.3 ± 0.1 μmol/min·mg for putrescine and 75 ± 5 μM and 0.15 ± 0.02 μmol/min·mg for cadaverine. Optimal temperature and pH were 45 °C and 8.5, respectively. Enzyme was stable until 50 °C. K. varians PuO is sensitive to human flavin-dependent amine oxidase inhibitors and carboxyl-modifying compounds. The new enzyme has been isolated from a bacterial starter used in the manufacture of fermented meat. One of the problems of fermented foods or beverages is the presence of toxic biogenic amines produced by bacteria. The importance of this works lies in the description of a new enzyme able to degrade two of the most abundant biogenic amines (putrescine and cadaverine), the use of which could be envisaged to diminish biogenic amines content in foods in the future.
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Affiliation(s)
- Sara Callejón
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Ramón Sendra
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Sergi Ferrer
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
| | - Isabel Pardo
- †ENOLAB - Estructura de Recerca Interdisciplinar (ERI) BioTecMed and ‡Departament de Bioquı́mica i Biologia Molecular, Universitat de València, Dr. Moliner 50, E-46100 Burjassot, Valencia, Spain
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Ordóñez JL, Sainz F, Callejón RM, Troncoso AM, Torija MJ, García-Parrilla MC. Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile. Food Chem 2015; 178:221-8. [PMID: 25704705 DOI: 10.1016/j.foodchem.2015.01.085] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2014] [Revised: 12/12/2014] [Accepted: 01/19/2015] [Indexed: 10/24/2022]
Abstract
This paper studies the amino acid profile of beverages obtained through the fermentation of strawberry purée by a surface culture using three strains belonging to different acetic acid bacteria species (one of Gluconobacter japonicus, one of Gluconobacter oxydans and one of Acetobacter malorum). An HPLC-UV method involving diethyl ethoxymethylenemalonate (DEEMM) was adapted and validated. From the entire set of 21 amino acids, multiple linear regressions showed that glutamine, alanine, arginine, tryptophan, GABA and proline were significantly related to the fermentation process. Furthermore, linear discriminant analysis classified 100% of the samples correctly in accordance with the microorganism involved. G. japonicus consumed glucose most quickly and achieved the greatest decrease in amino acid concentration. None of the 8 biogenic amines were detected in the final products, which could serve as a safety guarantee for these strawberry gluconic fermentation beverages, in this regard.
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Affiliation(s)
- J L Ordóñez
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - F Sainz
- Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain
| | - R M Callejón
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - A M Troncoso
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - M J Torija
- Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain
| | - M C García-Parrilla
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain.
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21
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Sirocchi V, Caprioli G, Ricciutelli M, Vittori S, Sagratini G. Simultaneous determination of ten underivatized biogenic amines in meat by liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). JOURNAL OF MASS SPECTROMETRY : JMS 2014; 49:819-25. [PMID: 25230178 DOI: 10.1002/jms.3418] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 04/17/2014] [Accepted: 06/19/2014] [Indexed: 05/24/2023]
Abstract
Biogenic amines (BAs) are considered to be important indicators of freshness and quality in food. In this work, an analytical method for analyzing ten underivatized BAs in meat by performance liquid chromatography-tandem mass spectrometry has been developed. Comparison between ion trap and triple quadrupole as mass analyzers indicated that the latter provides greater sensitivity and selectivity. The range of the correlation coefficients of the calibration curves of the analyzed compounds was 0.987-0.999, and the limits of detection and limits of quantification were in the range of 0.002-0.1 mg l(-1) and 0.008-0.5 mg l(-1), respectively. Once validated, the method was used to analyze the concentrations of BAs in 16 commercial meat samples, for evaluating the freshness of food through the study of BA indices, i.e. biogenic amine index (BAI) and the ratio spermidine/spermine (SPD/SPE). The results indicated that all the samples were fresh, with a BAI lower than 1.49 mg kg(-1) and a SPD/SPE ratio lower than 0.41 in each case. This methodology for testing the freshness of meat has potential for quality control applications along the entire production chain of meat products.
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Affiliation(s)
- Veronica Sirocchi
- School of Pharmacy, University of Camerino, via S. Agostino 1, 62032, Camerino, Italy
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22
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Piasta AM, Jastrzębska A, Krzemiński MP, Muzioł TM, Szłyk E. New procedure of selected biogenic amines determination in wine samples by HPLC. Anal Chim Acta 2014; 834:58-66. [DOI: 10.1016/j.aca.2014.05.028] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2014] [Revised: 05/13/2014] [Accepted: 05/17/2014] [Indexed: 11/28/2022]
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23
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Luliński P, Sobiech M, Zołek T, Maciejewska D. A separation of tyramine on a 2-(4-methoxyphenyl)ethylamine imprinted polymer: an answer from theoretical and experimental studies. Talanta 2014; 129:155-64. [PMID: 25127579 DOI: 10.1016/j.talanta.2014.05.029] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2014] [Revised: 05/12/2014] [Accepted: 05/18/2014] [Indexed: 10/25/2022]
Abstract
A 2-(4-methoxyphenyl)ethylamine imprinted polymer (MIP) was successfully applied for the selective separation of tyramine. A computational analysis was used to predict the affinity of the polymer matrix towards tyramine and a preliminary experimental evaluation was made for the target analyte. Then the experimental analysis of polymer towards tyramine was continued. The binding sites were characterized with employment of the Langmuir and Freudlich models. After the optimization of solid phase extraction towards tyramine, the most appropriate systems for the extraction steps were chosen: methanol-water 85:15 v/v for the loading and the washing as well as 0.04 M aq. ammonium acetate-methanol 30:70 v/v for the elution steps. The biogenic compounds as tryptamine, serotonin, octopamine, synephrine, and l-tyrosine were used for the selectivity study on the basis of binding capacities of the analytes on the imprinted and the non-imprinted polymers. The theoretical approach to obtained results allowed to explain the adsorption selectivity of the tested polymer. Finally, the complex matrix of bovine serum albumin was used to show the usefulness of imprinted material for bioanalysis. The obtained recoveries showed the superiority of MIP over the commercial sorbent C18. Total recoveries of tyramine from spiked bovine serum albumin sample were determined as: 95±2%, 14±3%, and 1.9±0.4% for the imprinted, non-imprinted, and commercial C18 sorbents, respectively.
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Affiliation(s)
- Piotr Luliński
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland
| | - Monika Sobiech
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland
| | - Teresa Zołek
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland
| | - Dorota Maciejewska
- Department of Organic Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-097 Warsaw, Poland.
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24
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A survey of biogenic amines in vinegars. Food Chem 2013; 141:2713-9. [DOI: 10.1016/j.foodchem.2013.05.087] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2012] [Revised: 01/31/2013] [Accepted: 05/16/2013] [Indexed: 11/19/2022]
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25
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Basozabal I, Gomez-Caballero A, Diaz-Diaz G, Guerreiro A, Gilby S, Goicolea MA, Barrio RJ. Rational design and chromatographic evaluation of histamine imprinted polymers optimised for solid-phase extraction of wine samples. J Chromatogr A 2013; 1308:45-51. [DOI: 10.1016/j.chroma.2013.08.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2013] [Revised: 07/31/2013] [Accepted: 08/01/2013] [Indexed: 11/25/2022]
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26
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Hernández-Cassou S, Saurina J. Determination of Histamine in Wine Samples by Flow-Injection Analysis and Multivariate Calibration. ANAL LETT 2013. [DOI: 10.1080/00032719.2012.679642] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Rodriguez-Naranjo MI, Ordóñez JL, Callejón RM, Cantos-Villar E, Garcia-Parrilla MC. Melatonin is formed during winemaking at safe levels of biogenic amines. Food Chem Toxicol 2013; 57:140-6. [PMID: 23531627 DOI: 10.1016/j.fct.2013.03.014] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2013] [Revised: 02/22/2013] [Accepted: 03/13/2013] [Indexed: 11/28/2022]
Abstract
The European Food Safety Authority (EFSA) has accepted health claims for the food constituent melatonin because scientific evidence shows that it is effective at reducing sleep onset latency, and that it alleviates subjective feelings of jet lag. According to risk assessment data published by EFSA in 2011, histamine and tyramine are the most toxic biogenic amines and the ones that most affect food safety. The potential formation of biogenic amines is a concern in fermented foods because of the intense microbial activity. Conversely, Saccharomyces cerevisiase produces melatonin during fermentation in the winemaking process. This study aims to evaluate the production of potentially healthy melatonin and toxic biogenic amines during the winemaking process. To this end, 11 biogenic amines (agmatine, cadaverine, histamine, methylamine, 2-phenylethylamine, putrescine, spermidine, spermine, tyramine, tryptamine and melatonin) have been monitored during the making of 5 monovarietal wines (Merlot, Palomino Fino, Syrah, Tempranillo and Tintilla de Rota). This paper shows that alcoholic and malolactic fermentation plays a crucial role in the formation of these compounds. Bioactive melatonin is formed at safe levels of the other biogenic amines.
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Affiliation(s)
- M Isabel Rodriguez-Naranjo
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, c/ Profesor García González n° 2, Sevilla 41012, Spain
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28
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Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Appl Microbiol Biotechnol 2013; 98:185-98. [DOI: 10.1007/s00253-013-4829-6] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2012] [Revised: 02/18/2013] [Accepted: 03/02/2013] [Indexed: 11/26/2022]
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29
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A review of the liquid chromatographic methods for the determination of biogenic amines in foods. Food Chem 2012; 138:509-15. [PMID: 23265518 DOI: 10.1016/j.foodchem.2012.10.056] [Citation(s) in RCA: 170] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2011] [Revised: 05/31/2012] [Accepted: 10/13/2012] [Indexed: 11/21/2022]
Abstract
Biogenic amines (BAs) are biologically active molecules which have aliphatic (putrescine, cadaverine, spermine, spermidine), aromatic (tyramine, phenylethylamine) or heterocyclic (histamine, tryptamine) structures. They can be detected in raw and processed foods which are formed and degraded through several pathways during the metabolic processes of animals, plants and microorganisms. The identification and quantitation procedures of BAs in food samples are very important, because BAs are considered as the indicators of food quality and freshness. The determination of BAs are commonly achieved by separation techniques such as high-performance liquid chromatography (HPLC), gas chromatography (GC) and capillary electrophoresis (CE). In this article, analysis of BAs in foods were reviewed from 2007 to present.
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30
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Palermo C, Muscarella M, Nardiello D, Iammarino M, Centonze D. A multiresidual method based on ion-exchange chromatography with conductivity detection for the determination of biogenic amines in food and beverages. Anal Bioanal Chem 2012; 405:1015-23. [DOI: 10.1007/s00216-012-6439-z] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2012] [Revised: 09/14/2012] [Accepted: 09/19/2012] [Indexed: 11/29/2022]
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31
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Cobzac SC, Gocan S. CHROMATOGRAPHY: RECENT PROGRESS. J LIQ CHROMATOGR R T 2012. [DOI: 10.1080/10826076.2011.647193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Peña-Gallego A, Hernández-Orte P, Cacho J, Ferreira V. High-Performance Liquid Chromatography Analysis of Amines in Must and Wine: A Review. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.594973] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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33
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Sagratini G, Fernández-Franzón M, De Berardinis F, Font G, Vittori S, Mañes J. Simultaneous determination of eight underivatised biogenic amines in fish by solid phase extraction and liquid chromatography-tandem mass spectrometry. Food Chem 2011; 132:537-43. [PMID: 26434328 DOI: 10.1016/j.foodchem.2011.10.054] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2010] [Revised: 06/05/2011] [Accepted: 10/17/2011] [Indexed: 10/15/2022]
Abstract
Biogenic amines on fish tissue are formed as a result of bacterial contamination and spoilage during storage. A new method based on liquid chromatography (LC) and tandem mass spectrometry (MS/MS) using a triple quadrupole (QqQ) analyser was developed for the analysis of eight biogenic amines (cadaverine, histamine, phenylethylamine, putrescine, spermine, spermidine, tyramine and tryptamine) in fish tissues. Sample preparation was performed by extraction with trichloroacetic acid 5% and solid phase extraction clean up with STRATA X cartridge. The MS/MS method was validated and compared with a method based on the analysis of dansyl derivatives by LC and fluorescence detector (FD). MS/MS achieved higher sensitivity (from 0.02mgkg(-1) for spermidine and phenylethylamine to 0.2mgkg(-1) for spermine) when compared to FD (from 1mgkg(-1) for putrescine and tyramine to 4mgkg(-1) for histamine); MS/MS method showed higher precision too, with intraday relative standard deviations (RSDs) from 1% to 4% with respect to those obtained with FD method (from 3% to 17%). Recovery study was conducted at two different fortification levels and the average ranged from 71% to 93% for all of the studied compounds with RSDs lower than 18%. Matrix-matched standards were used to counteract matrix effect observed in MS/MS determination. The applicability of the method was demonstrated by the analysis of biogenic amines in fish obtained from commercials of Valencia.
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Affiliation(s)
- G Sagratini
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università di Camerino, via S. Agostino 1, 62032 Camerino, Italy
| | - M Fernández-Franzón
- Laboratori de Bromatologia i Toxicologia, Facultat de Farmàcia, Universitat de València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
| | - F De Berardinis
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università di Camerino, via S. Agostino 1, 62032 Camerino, Italy
| | - G Font
- Laboratori de Bromatologia i Toxicologia, Facultat de Farmàcia, Universitat de València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
| | - S Vittori
- Scuola di Scienze del Farmaco e dei Prodotti della Salute, Università di Camerino, via S. Agostino 1, 62032 Camerino, Italy
| | - J Mañes
- Laboratori de Bromatologia i Toxicologia, Facultat de Farmàcia, Universitat de València, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
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34
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Cobzac SC, Gocan S. SAMPLE PREPARATION FOR HIGH PERFORMANCE LIQUID CHROMATOGRAPHY: RECENT PROGRESS. J LIQ CHROMATOGR R T 2011. [DOI: 10.1080/10826076.2011.588064] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Simona Codruta Cobzac
- a Department of Analytical Chemistry, Faculty of Chemistry and Chemical Engineering , Babes-Bolyai University , Cluj Napoca, Romania
| | - Simion Gocan
- a Department of Analytical Chemistry, Faculty of Chemistry and Chemical Engineering , Babes-Bolyai University , Cluj Napoca, Romania
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35
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Basheer C, Wong W, Makahleh A, Tameem AA, Salhin A, Saad B, Lee HK. Hydrazone-based ligands for micro-solid phase extraction-high performance liquid chromatographic determination of biogenic amines in orange juice. J Chromatogr A 2011; 1218:4332-9. [DOI: 10.1016/j.chroma.2011.04.073] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2011] [Revised: 04/15/2011] [Accepted: 04/26/2011] [Indexed: 11/16/2022]
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36
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Hernández-Cassou S, Saurina J. Derivatization strategies for the determination of biogenic amines in wines by chromatographic and electrophoretic techniques. J Chromatogr B Analyt Technol Biomed Life Sci 2011; 879:1270-81. [DOI: 10.1016/j.jchromb.2010.11.020] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2010] [Revised: 11/09/2010] [Accepted: 11/23/2010] [Indexed: 12/22/2022]
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37
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LC Determination of Thiols Derivatized with 4-(Aminosulfonyl)-7-fluoro-2,1,3-benzoxadiazole after SPE. Chromatographia 2011. [DOI: 10.1007/s10337-011-2025-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Jiang HL, Ying LY, Zhou SC, Ying M, Shen W, Qiu DH. Chromatographic determination of biogenic amines in wines after treatment with ionic liquids as novel media. J Sep Sci 2011; 34:1055-62. [DOI: 10.1002/jssc.201000772] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2010] [Revised: 01/28/2011] [Accepted: 02/05/2011] [Indexed: 11/08/2022]
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39
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Huang KJ, Jin CX, Song SL, Wei CY, Liu YM, Li J. Development of an ionic liquid-based ultrasonic-assisted liquid–liquid microextraction method for sensitive determination of biogenic amines: Application to the analysis of octopamine, tyramine and phenethylamine in beer samples. J Chromatogr B Analyt Technol Biomed Life Sci 2011; 879:579-84. [DOI: 10.1016/j.jchromb.2011.01.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2010] [Revised: 01/15/2011] [Accepted: 01/18/2011] [Indexed: 11/30/2022]
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40
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41
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SAKAMOTO T, AKAKI K, HIWAKI H. Determination of Nonvolatile Amines in Foods by Liquid Chromatography Following Excimer-forming Fluorescence Derivatization and Solid-Phase Extraction. Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 2010; 51:115-21. [DOI: 10.3358/shokueishi.51.115] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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42
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Huang KJ, Wei CY, Liu WL, Xie WZ, Zhang JF, Wang W. Ultrasound-assisted dispersive liquid–liquid microextraction combined with high-performance liquid chromatography-fluorescence detection for sensitive determination of biogenic amines in rice wine samples. J Chromatogr A 2009; 1216:6636-41. [DOI: 10.1016/j.chroma.2009.07.070] [Citation(s) in RCA: 75] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2009] [Revised: 07/25/2009] [Accepted: 07/31/2009] [Indexed: 11/29/2022]
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