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Wu WJ, Zheng QJ, Liang JW, Zhao HM, Liu BL, Li YW, Feng NX, Cai QY, Xiang L, Mo CH, Li QX. Mining flotation reagents: Quantitative and robust analysis of metal-xanthate complexes in water. JOURNAL OF HAZARDOUS MATERIALS 2024; 476:134873. [PMID: 38908182 DOI: 10.1016/j.jhazmat.2024.134873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/25/2024] [Accepted: 06/09/2024] [Indexed: 06/24/2024]
Abstract
Xanthates, common mining flotation reagents, strongly bind thiophilic metals such as copper (Cu), lead (Pb), cadmium (Cd), and zinc (Zn) and consequentially change their bioavailability and mobility upon their discharge into the environment. However, accurate quantification of the metal-xanthate complexes has remained elusive. This study develops a novel and robust method that realizes the accurate quantification of the metal-xanthate complexes resulted from single and multiple reactions of three typical xanthates (ethyl, isopropyl, and butyl xanthates) and four thiophilic metals (Cu, Pb, Cd, and Zn) in water samples. This method uses sulfur (S2-) dissociation, followed by tandem solid phase extraction of C18 + PWAX and subsequent LC-MS/MS analysis. It has a wide linearity range (1-1000 μg/L, R2 ≥ 0.995), low method detection limits (0.002-0.036 μg/L), and good recoveries (70.6-107.0 %) at 0.01-10 mg/L of xanthates. Applications of this method showed ubiquitous occurrence of the metal-xanthate complexes as the primary species in flotation wastewaters, which the concentrations were 4.6-28.9-fold higher than those previously determined. It is the first quantitative method established for the analysis of metal-xanthate complexes in water samples, which is of great importance to comprehensively understand the fate and risks of xanthates in the environment.
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Affiliation(s)
- Wen-Jun Wu
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Qing-Jun Zheng
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Jing-Wen Liang
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Hai-Ming Zhao
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Bai-Lin Liu
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Yan-Wen Li
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Nai-Xian Feng
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Quan-Ying Cai
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China
| | - Lei Xiang
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China.
| | - Ce-Hui Mo
- Guangdong Provincial Research Center for Environment Pollution Control and Remediation Materials, College of Life Science and Technology, Jinan University, Guangzhou 510632, China.
| | - Qing X Li
- Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI 96822, USA
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Deng H, Wu G, Zhou L, Chen X, Guo L, Luo S, Yin Q. Microbial contribution to 14 biogenic amines accumulation in refrigerated raw and deep-fried hairtails (Trichiurus lepturus). Food Chem 2024; 443:138509. [PMID: 38277940 DOI: 10.1016/j.foodchem.2024.138509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 01/10/2024] [Accepted: 01/17/2024] [Indexed: 01/28/2024]
Abstract
Biogenic amines (BAs) produced by microbial decarboxylation of amino acids are crucial toxic nitrogenous compounds in fish. An optimized ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method with simple pretreatment was established to detect 14 BAs in both raw (control check, CK) and deep-fried (DF) hairtails. This method exhibited a good linear relationship with average recoveries of 73.3-120.0 % and relative standard deviations of 2.5-10.0 %, respectively. The total BAs in CK and DF hairtails decreased sharply to 338.2 and 25.3 mg/kg on the 9th day, respectively. Four BAs, including cadaverine (CAD), histamine (HIS), tyramine (TYR), and putrescine (PUT) accounted for 92.5-99.9 % of total BAs were selected as the dominant BAs. Bacterial analysis showed that the abundance of DF was relatively low. Further correlation analysis proved that Vibrio had a significant (p < 0.05) positive correlation with total BAs and could be the main BA-producing bacterium in DF hairtail. This work provides new evidence of the accumulation of BAs in refrigerated hairtail.
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Affiliation(s)
- Hao Deng
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China; Yunnan Provincial Key Laboratory of Biological Big Data, College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Guang Wu
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China
| | - Lingyu Zhou
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China
| | - Xiaomei Chen
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China
| | - Li Guo
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China
| | - Senlin Luo
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Yunnan Provincial Key Laboratory of Biological Big Data, College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Qingchun Yin
- Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-Products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China.
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Liu Y, Wang X, Wei J, Fu K, Chen Y, Li L, Wang Z, Yang L. Comprehensive profiling of amino acids and derivatives in biological samples: A robust UHPLC-MS/MS method for investigating acute lung injury. J Chromatogr A 2024; 1721:464816. [PMID: 38537486 DOI: 10.1016/j.chroma.2024.464816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 03/10/2024] [Accepted: 03/12/2024] [Indexed: 04/13/2024]
Abstract
The severe respiratory dysfunctions associated with acute lung injury (ALI) and its sequelae have a high morbidity and mortality rate, are multifactorial, and lack a viable treatment. Considering the critical function that amino acids and derivatives play in the genesis of illnesses and the regulation of metabolic processes, monitoring the levels of metabolites associated with amino acids in biological matrices is necessary and interesting to study their pathological mechanisms. Exploring the dynamics of amino acids and derivatives level and searching for biomarkers provides improved clinical ideas for the diagnosis and treatment of ALI. Therefore, we developed an ultra-high-performance liquid chromatography-electrospray tandem mass spectrometry (UHPLC-MS/MS) method that can simultaneously determine the amino acid and derivatives metabolic levels to study amino acid profiles in different biological samples to facilitate clinical research of ALI. In this study, 48 amino acids and derivatives, including neurotransmitters, polyamines, purines, and other types, were quantified simultaneously in a fast, high-throughput, sensitive, and reliable manner within a 15-minute run time without derivatization. No relevant studies have been reported to quantify these 48 amino acid metabolites in three biological samples simultaneously. Satisfactory linearity (R > 0.995), inter-day and intra-day accuracy (85.17-112.67 % and 85.29-111.60 %, respectively), inter-day and intra-day precision (RSD < 13.80 % and RSD < 12.01 %, respectively), matrix effects (81.00 %-118.00 %), recovery (85.09 %-114.65 %) and stability (RSD < 14.72 %) were all demonstrated by the optimized method's successful validation for all analytes. In addition, the suggested method was effectively implemented in plasma, urine, and lung tissue from normal mice and mice with ALI, with the aim of finding potential biomarkers associated with ALI. Potential biomarkers were screened through multivariate statistical analysis and volcanic map analysis, and the changes of markers in ALI were again identified through heat map analysis and correlation analysis with biochemical indicators, which provided ideas and references for subsequent mechanism studies. Here, the technique created in this work offers a quick and dependable way to perform an integrated analysis of amino acids in a variety of biological materials, which can provide research ideas for understanding the physiopathological state of various diseases.
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Affiliation(s)
- Yamin Liu
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Xunjiang Wang
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Jiaojiao Wei
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Kangning Fu
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Yilin Chen
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Linnan Li
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China.
| | - Zhengtao Wang
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China.
| | - Li Yang
- The MOE Key Laboratory of Standardization of Chinese Medicines, the SATCM Key Laboratory of New Resources and Quality Evaluation of Chinese Medicines, Shanghai Key Laboratory of Compound Chinese Medicine, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China.
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Barzegar F, Nabizadeh S, Kamankesh M, Ghasemi JB, Mohammadi A. The selective extraction of dietary polyamines from chicken breast using the application of a lab-on-a-chip electromembrane and dispersive liquid-liquid microextraction followed by gas chromatography-mass spectrometry. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:2585-2596. [PMID: 38606467 DOI: 10.1039/d3ay02172f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/13/2024]
Abstract
Excessive dietary polyamines (PAs), including putrescine (PUT), spermine (SPM), and spermidine (SPD), have become a worldwide concern due to their carcinogenicity and reduced shelf life. A modern miniaturized on-chip electromembrane extraction (EME) has been applied to extract these compounds from chicken breast samples. This method is based fundamentally on ionic compounds' electrostatic attraction, diffusion, and solubility in the acceptor phase. The chemical structure of polyamines enables their efficient extraction using an electric driving force on a microchip device. HCl solution (0.1 mol L-1) was applied as an aqueous acceptor solvent. Dispersive liquid-liquid microextraction was performed after EME to facilitate joining three-phase EME to GC-MS and improve the merit figures. The total ranges of 3.77-7.89 μg g-1, 3.48-7.02 μg g-1, and 0.78-2.20 μg g-1 were acquired as PUT, SPM and SPD concentrations in chicken breast, respectively. The results demonstrate that the level of PAs in fresh chicken breast samples is not concerning, but it may reduce the quality of chicken meat over time. This novel analytical technique has several advantages: high recovery, substantial quickness, remarkable selectivity, and good enrichment factors. This emerging method could be generalized to other studies to analyze different foodstuffs.
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Affiliation(s)
- Fatemeh Barzegar
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Samaneh Nabizadeh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Marzieh Kamankesh
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran.
- School of Pharmacy, Semnan University of Medical Sciences, Semnan, Iran
| | - Jahan B Ghasemi
- Chemistry Faculty, School of Sciences, University of Tehran, Tehran, Iran.
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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5
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Saadati A, Farshchi F, Jafari M, Kholafazad H, Hasanzadeh M, Shadjou N. Optical dِِِِiscrimination of histamine and ethylenediamine in meat samples using a colorimetric affordable test strip (CATS): introducing a novel lab-on paper sensing strategy for low-cost ensuring food safety by rapid and accurate monitoring of biogenic amines. RSC Adv 2024; 14:8602-8614. [PMID: 38495985 PMCID: PMC10938298 DOI: 10.1039/d4ra00101j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Accepted: 03/08/2024] [Indexed: 03/19/2024] Open
Abstract
Biogenic amines (BAs) are a group of organic compounds that are produced through the decarboxylation of amino acids by microorganisms. These compounds are commonly found in a variety of foods and are known to cause adverse health effects if consumed in high concentrations. Therefore, the development of sensitive and rapid detection methods for detection and determination of BAs is essential for ensuring food safety. In this study, a novel colorimetric affordable test strip (CATS) was developed for the colorimetric and naked-eye detection of two BAs of ethylenediamine (EDA) and histamine (HIS) in meat samples. Also, triangular silver nanoparticles (AgNPrs) were used as a diagnostic optical probe, and CATS used as a simple, environmentally friendly, inexpensive diagnostic substrate for on-site recognition of meat spoil. The AgNPrs-based optosensor demonstrated high sensitivity and selectivity towards EDA and HIS, allowing for the detection of low concentrations of the BAs in real food samples such as raw chicken and beef. The system presented a UV-vis technique for HIS and EDA analysis in the linear range of 0.1 μM to 0.01 mM, with an LLOQ of 0.1 μM, and 0.05 to 1 μM, with an LLOQ of 0.05 μM, respectively. Additionally, the performance of the designed CATS in the analysis of produced gases was evaluated, highlighting the potential of this simple and cost-effective strategy for the development of BAs diagnostic kits. This approach provides a simple and cost-effective method for detecting BAs in food, which could be beneficial for ensuring food safety and preventing the harmful effects associated with their consumption.
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Affiliation(s)
- Arezoo Saadati
- Nutrition Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Fatemeh Farshchi
- Fundação Oswaldo Cruz, Instituto Oswaldo Cruz, Laboratório de Biologia Molecular e Doenças Endêmicas Avenida Brasil No 4365-Manguinhos Rio de Janeiro 21040-900 RJ Brazil
| | - Mohsen Jafari
- Biotechnology Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Houman Kholafazad
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Mohammad Hasanzadeh
- Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences Tabriz Iran
| | - Nasrin Shadjou
- Department of Nanotechnology, Faculty of Chemistry, Urmia University Urmia Iran
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Aoua C, Yacoubi B, Zekhnini A. Development of a new method for extracting histamine from marine fish flesh using the salting-out technique. Ital J Food Saf 2024; 13:12117. [PMID: 38577578 PMCID: PMC10993654 DOI: 10.4081/ijfs.2024.12117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Accepted: 02/02/2024] [Indexed: 04/06/2024] Open
Abstract
A simple and practical method was developed to extract histamine from fish products using sodium chloride (NaCl). After obtaining a saline extract from fish samples, histamine was derivatized by a condensation reaction with ortho-phthalaldehyde. Fluorescence intensity was measured by a fluorimeter. The first part of this work concerned a solid-liquid extraction tested with samples from the food analysis performance assessment scheme. The best histamine extraction yield (97%) was obtained using an extraction time of 4 minutes, a temperature of 40°C, and a NaCl/water ratio of 41% (w/w). The second part focused on a liquid-liquid extraction carried out on standard solutions of histamine (45, 90, and 180 mg/kg). The use of NaCl (41%) and trichloroacetic acid [(TCA) 10%] did not show any significant difference in extraction yield. The yield obtained was 99.15-100.1% for TCA (10%) and 98.65-99.45% for NaCl (41%). The validation criteria (repeatability and reproducibility) were checked by evaluating the reliability of the method. Extraction using NaCl has proven to be an interesting alternative method for the extraction of histamine from fish, as it is reliable, inexpensive, and less hazardous.
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Affiliation(s)
- Charifa Aoua
- Laboratory of Aquatic Systems, Marine and Continental Environment, Department of Biology, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco
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Iordache SM, Iordache AM, Zubarev A, Caramizoiu S, Grigorescu CEA, Marinescu S, Giuglea C. Spectro-Electrochemical Properties of A New Non-Enzymatic Modified Working Electrode Used for Histamine Assessment in the Diagnosis of Food Poisoning. Foods 2023; 12:2908. [PMID: 37569178 PMCID: PMC10417452 DOI: 10.3390/foods12152908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/24/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023] Open
Abstract
We successfully prepared a non-enzymatic sensor based on a graphene-thiophene composite for histamine detection. The self-assembling properties of the thiophene onto Au support and the high electrical conductivity of graphene encouraged the choice of this type of composite. The composite was deposited via electrochemical polymerization onto the Au layer of a screen-printed microelectrode. The electropolymerization and electrochemical detection of histamine were both achieved by cyclic voltammetry. Two types of electrolytes were used for the electrochemical detection: (a) phosphate buffer solution (PBS), which showed low-intensity redox peaks for histamine; and (b) trichloroacetic acid (TCA) 0.01 M, which showed improved results over PBS and did not damage the microelectrode. For the concentration range of 100-200 mg/kg, the sensor shows a linear regression pattern for the oxidation peak fitted on the equation Ipa = 123.412 + 0.49933 ×x, with R2 = 0.94178. The lowest limit of detection was calculated to be 13.8 mg/kg and the limit of quantification was calculated at 46 mg/kg. These results are important since by monitoring the amount of histamine in a food product, early onset of spoilage can be easily detected, thus reducing foodborne poisoning and food waste (by recycling products that are still edible).
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Affiliation(s)
- Stefan-Marian Iordache
- Optospintronics Department, National Institute for Research and Development for Optoelectronics—INOE 2000, Atomistilor 409, 077125 Magurele, Romania; (S.-M.I.); (C.E.A.G.)
| | - Ana-Maria Iordache
- Optospintronics Department, National Institute for Research and Development for Optoelectronics—INOE 2000, Atomistilor 409, 077125 Magurele, Romania; (S.-M.I.); (C.E.A.G.)
| | - Alexei Zubarev
- National Institute for Laser, Plasma and Radiation Physics, 077125 Magurele, Romania
| | - Stefan Caramizoiu
- National Institute for R&D in Microtechnologies IMT-Bucharest, 126A Erou Iancu Nicolae Str., 077190 Voluntari, Romania;
| | - Cristiana Eugenia Ana Grigorescu
- Optospintronics Department, National Institute for Research and Development for Optoelectronics—INOE 2000, Atomistilor 409, 077125 Magurele, Romania; (S.-M.I.); (C.E.A.G.)
| | - Silviu Marinescu
- Department of Plastic Surgery, University of Medicine and Pharmacy “Carol Davila”, Eroii Sanitari Bvd., No. 8, Sector 5, 050471 Bucharest, Romania (C.G.)
| | - Carmen Giuglea
- Department of Plastic Surgery, University of Medicine and Pharmacy “Carol Davila”, Eroii Sanitari Bvd., No. 8, Sector 5, 050471 Bucharest, Romania (C.G.)
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Elsabagh R, Ibrahim SS, Abd-Elaaty EM, Abdeen A, Rayan AM, Ibrahim SF, Abdo M, Imbrea F, Şmuleac L, El-Sayed AM, Abd Elghaffar RY, Morsy MK. Chitosan edible coating: a potential control of toxic biogenic amines and enhancing the quality and shelf life of chilled tuna filets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023; 7. [DOI: 10.3389/fsufs.2023.1177010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
Edible films and coatings offer great potential to support sustainable food production by lowering packaging waste, extending product shelf life, and actively preserving food quality. Using edible coatings containing plant extracts with antioxidant and antibacterial characteristics could help to enhance the quality and shelf life of fish products. In this study, the combination effect of chitosan with beetroot, curcumin, and garlic extracts on biogenic amines (BAs) reduction, biochemical quality [pH, thiobarbituric acid index (TBA), trimethylamine (TMA), and total volatile base (TVB)], shelf life and sensory characteristics of tuna filets was investigated over 14 days of refrigerated storage compared to control (uncoated) samples. The results showed that the coated samples experienced a lower increase in BAs levels than the control samples. Among the treated samples, chitosan incorporated with curcumin (CH-C) showed the highest reduction in BAs formation (1.45 – 19.33, 0.81 – 4.45, and 1.04 – 8.14 mg/kg), followed by chitosan with garlic (CH-G) (1.54 – 21.74, 0.83 – 5.77, and 1.08 – 8.84 mg/kg), chitosan with beetroot extract (CH-B) (1.56 – 31.70, 0.84 – 6.79, and 1.07 – 10.82 mg/kg), and chitosan without extract addition (CH) (1.62 – 33.83, 0.71 – 7.82 and 1.12 – 12.66 mg/kg) compared to control samples (1.62 – 59.45, 0.80 – 11.96, and 1.14 – 20.34 mg/kg) for histamine, cadaverine, and putrescine, respectively. In addition, the rate of increase in pH, TBA, TMA, and TVB of all coated treatments was lower than in the control samples. Sensory evaluation results revealed that chitosan-treated samples incorporated with beetroot, garlic, and curcumin extracts showed good quality and acceptability characteristics. Overall, chitosan edible coatings incorporated with beetroot, garlic, and curcumin extracts reduced the formation of biogenic amine, delayed biochemical deterioration, and extended the shelf life of tuna filets. Among the treated samples, CH-C demonstrated a remarkable superiority in all the studied parameters. Therefore, this study provides a promising strategy for the incorporation of active compounds in edible coatings to improve the quality and safety of foods during storage.
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9
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Koo PL, Lim GK. A review on analytical techniques for quantitative detection of histamine in fish products. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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10
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Wang T, Chen Y, Hou C, Qiao X. PEG-modified halloysite as a hydrophilic interaction and cation exchange mixed-mode sorbent for solid-phase extraction of biogenic amines in fish samples. Anal Bioanal Chem 2022:10.1007/s00216-022-04441-5. [PMID: 36422664 DOI: 10.1007/s00216-022-04441-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/10/2022] [Accepted: 11/16/2022] [Indexed: 11/25/2022]
Abstract
A novel type of PEG-modified halloysite was prepared and used as a hydrophilic interaction and cation exchange mixed-mode sorbent for solid-phase extraction of biogenic amines in fish samples. The eluates were analyzed by high-performance liquid chromatography-ultraviolet detection after the derivatization with benzoyl chloride. The developed sorbent was characterized by scanning electron microscopy, infrared spectroscopy, X-ray diffraction, zeta potential analyzer, and thermo-gravimetric analysis. After the optimization of various parameters influencing the extraction efficiency, the PEG-modified halloysite-based SPE method was evaluated. The adsorption capacities of putrescine, spermine, phenethylamine, and histamine were as high as 9.3, 8.5, 5.7, and 5.6 mg g-1, respectively. Satisfactory reproducibility of sorbent preparation was obtained with within-batch and batch-to-batch relative standard deviations (RSDs) lower than 3.9% and 8.6%, respectively. The biogenic amine spiking recoveries in fish samples ranged from 84.3 to 105.5% with good RSDs lower than 7.8%. Intra-day and inter-day precision, expressed as RSDs, were better than 8.8%. The limits of detection of histamine, putrescine, phenethylamine, and spermine were 9.4, 1.9, 0.5, and 0.9 μg L-1, respectively. This work provides a new hydrophilic interaction and cation exchange mixed-mode sorbent and is successfully applied to the extraction of trace biogenic amines from fish samples.
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Tsafack PB, Tsopmo A. Effects of bioactive molecules on the concentration of biogenic amines in foods and biological systems. Heliyon 2022; 8:e10456. [PMID: 36105466 PMCID: PMC9465362 DOI: 10.1016/j.heliyon.2022.e10456] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/14/2022] [Accepted: 08/22/2022] [Indexed: 11/20/2022] Open
Abstract
Biogenic amines (BAs) are a group of molecules naturally present in foods that contain amino acids, peptides, and proteins as well as in biological systems. In foods, their concentrations typically increase during processing and storage because of exposure to microorganisms that catalyze their formation by releasing amino acid decarboxylases. The concentrations of BAs above certain values are indicative of unsafe foods due to associate neuronal toxicity, allergenic reactions, and increase risks of cardiovascular diseases. There are therefore various strategies that focus on the control of BAs in foods mostly through elimination, inactivation, or inhibition of the growth of microorganisms. Increasingly, there are works on bioactive compounds that can decrease the concentration of BAs through their antimicrobial activity as well as the inhibition of decarboxylating enzymes that control their formation in foods or amine oxidases and N-acetyltransferase that control the degradation in vivo. This review focusses on the role of food-derived bioactive compounds and the mechanism by which they regulate the concentration of BAs. The findings are that most active molecules belong to polyphenols, one of the largest groups of plant secondary metabolites, additionally other useful +compounds are present in extracts of different herbs and spices. Different mechanisms have been proposed for the effects of polyphenols depending on the model system. Studies on the effects in vivo are limited and there is a lack of bioavailability and transport data which are important to assess the importance of the bioactive molecules.
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Affiliation(s)
- Patrick Blondin Tsafack
- Nutrition and Functional Food, School of Biosciences and Veterinary Medicine, University of Camerino, Via A. D'Accorso, 16, Camerino, Italy
| | - Apollinaire Tsopmo
- Food Science and Nutrition Program, Department of Chemistry and Institute of Biochemistry, Carleton University, 1125 Colonel By Drive, K1S 5B6, Ottawa, ON, Canada
- Corresponding author.
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Zhou TT, Yigaimu A, Muhammad T, Jian PL, Sha LN, Zhang SB. Novel carrier-mediated membrane-assisted three-phase liquid–liquid extraction coupled with liquid chromatography–mass spectrometry for the determination of eight biogenic amines in foods. Food Chem 2022; 387:132857. [DOI: 10.1016/j.foodchem.2022.132857] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 02/28/2022] [Accepted: 03/27/2022] [Indexed: 11/15/2022]
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13
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Meng J, Yang Q, Wan W, Zhu Q, Zeng X. Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu). Food Chem 2022; 369:130885. [PMID: 34461516 DOI: 10.1016/j.foodchem.2021.130885] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 08/05/2021] [Accepted: 08/15/2021] [Indexed: 11/30/2022]
Abstract
The formation of biogenic amines (BAs) is an important potential danger in traditional fermented fish (Suan yu), and Enterobacteriaceae play an important role in the formation of BAs. The amine production abilities of 97 strains of Enterobacteriaceae screened from traditional fermented Suan yu were analyzed by reversed-phased high-performance liquid chromatography (HPLC). The genotypic diversity of amino acid decarboxylase on 23 strains of high-yield BAs was verified by PCR. Enterobacteriaceae with the highest production of amines was determined by analysis of the effects of physicochemical factors (pH, NaCl, temperature, and aerobic/anaerobic) on BA production and principal component analysis (PCA). The adaptability of the strains was examined using surimi simulation fermentation system, and the correlations among the indicators were analyzed using Cytoscape. Results showed that 97 strains of Enterobacteriaceae had strong amine-producing ability. Furthermore, 23 strains producing high yields of putrescine, cadaverine, and histamine were identified. All of the strains carried Idc, odc, speA, speB, and adiA, and five strains carried hdc. pH mainly affected the BA production of amine-producing bacteria. Three strains (Enterobacter asburiae 26C3, Klebsiella pneumoniae 47C2, and Morganella morganii 45C3) had the best amine-producing ability and used as the inoculated group. In this group, the values of BA (228.70-290.05 mg/kg) and the total volatile base nitrogen (TVB-N, 173.87-221.87 mg/100 g) exceeded the limit. Moreover, myofibrillar protein degradation was significant as indicated by the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis and decreased FAA content. Cytoscape software and principal component analysis (PCA) indicated that Enterobacteriaceae and pH were related to BA formation in Suan yu. These results provide a theoretical basis for controlling the BA of fermented fish products.
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Affiliation(s)
- Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Weiyang Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China.
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Harmoko H, Kartasasmita RE, Munawar H, Rakhmawati A, Budiawan B. Determination of histamine in different compositions of commercially canned fish in Indonesia by modified QuEChERS and LC-MS/MS. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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WANG Y, XING L, LUO R, LI X, ZHANG F, LU S. Modified QuEChERS combined with UPLC-MS/MS to determine eight biogenic amines in Xinjiang smoked horsemeat sausages. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.93521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yuan WANG
- Shihezi University, China; Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Lijie XING
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Ruifeng LUO
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Xianyi LI
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
| | - Fei ZHANG
- Xinjiang Academy of Agriculture and Reclamation Science, China; Laboratory of Quality and Safety Risk Assessment for Agro-Products, China; The Xinjiang Production and Construction Corps Institute of Food Inspection, China
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16
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A simple, fast, and direct electrochemical determination of tyramine in Brazilian wines using low-cost electrodes. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Iko Afé OH, Kpoclou YE, Douny C, Anihouvi VB, Igout A, Mahillon J, Hounhouigan DJ, Scippo M. Chemical hazards in smoked meat and fish. Food Sci Nutr 2021; 9:6903-6922. [PMID: 34925818 PMCID: PMC8645718 DOI: 10.1002/fsn3.2633] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 08/31/2021] [Accepted: 10/01/2021] [Indexed: 01/01/2023] Open
Abstract
This review aims to give an insight into the main hazards currently found in smoked meat and fish products. Literature research was carried out on international databases such as Access to Global Online Research in Agriculture (AGORA) database, Science direct, and Google scholar to collect and select 92 relevant publications included in this review. The smoking process was described and five hazards mostly found in smoked fish and meat were presented. The heat-induced compounds such as polycyclic aromatic hydrocarbons, heterocyclic amines, and nitrosamines were found in smoked fish and meat. Other hazards such as biogenic amines and heavy metals were also present in smoked fish and meat. The levels of these hazards reported from the literature exceeded the maximal limits of European Union. A brief description of risk assessment methodology applicable to such toxic compounds and risk assessment examples was also presented in this review. As most of the hazards reported in this review are toxic and even carcinogenic to humans, actions should be addressed to reduce their presence in food to protect consumer health and to prevent public health issue.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Caroline Douny
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Ahmed Igout
- Department of biomedical and preclinical SciencesFaculty of MedicineUniversity of LiègeLiègeBelgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental MicrobiologyFaculty of Bioscience EngineeringUCLouvainLouvain‐la‐NeuveBelgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food SciencesSchool of Nutrition and Food Sciences and TechnologyFaculty of Agronomic SciencesUniversity of Abomey‐CalaviCotonouBenin
| | - Marie‐Louise Scippo
- Laboratory of Food AnalysisDepartment of Food SciencesFaculty of Veterinary MedicineFundamental and Applied Research for Animals & Health (FARAH)Veterinary Public HealthUniversity of LiègeLiègeBelgium
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18
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Hungerford JM. Histamine and Scombrotoxins. Toxicon 2021; 201:115-126. [PMID: 34419509 DOI: 10.1016/j.toxicon.2021.08.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/12/2021] [Accepted: 08/16/2021] [Indexed: 12/23/2022]
Abstract
Histamine intoxications result when histamine-metabolizing enzymes are compromised or overwhelmed by dietary histamine in the human body. This can occur either due to metabolic enzyme deficiencies, such as in histamine intolerance to wines, aged cheese and other foods or from high concentrations of histamine following ingestion of decomposed fish. The presence of histamine in decomposed fish and fish products results from bacterial decarboxylation of free L-histidine following product mishandling. Consequently, histamine intoxications from mishandled fish, commonly referred to as scombrotoxin fish poisoning (SFP) or scombroid poisoning, require high levels of free L-histidine only found in certain species of pelagic fish. Differential diagnosis is required of clinicians since dietary histamine intoxications produce the same symptoms typical of release of endogenous histamine due to IgE -mediated seafood allergies or anisakiasis. Although high levels of dietary histamine are responsible for SFP, histamine has important physiological functions and tends to exert toxic effects only at doses beyond the physiological range. Endogenous histamine is essential to local immune responses, regulation of gastric acid secretion in the gut, and neurotransmission in the central nervous system. Scombrotoxins, postulated to explain histamine's augmented toxicity in scombrotoxic fish, are a milieu of histamine and other bioactives. Since time-and-temperature abuse is required to produce high levels of histamine in fish, management consists of ensuring proper handling by identifying hazards and critical control points (HACCP) and maintaining a "cold chain" from catch to consumption. Reference methods for detecting histamine have received increased attention and the European Commission has validated a popular precolumn dansylation-based HPLC method through inter-laboratory collaboration and studied method equivalence with the AOAC fluorescence method 977.13 recognized by Codex Alimentarius. Much progress has been made during the last decade in the development and validation of rapid screening methods for detecting histamine in food and especially in fish products. These include many innovative sensors and several validated commercial test kits, many of them based on a recombinant form of the enzyme histamine dehydrogenase (HD).
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Affiliation(s)
- James M Hungerford
- Applied Technology Center, Pacific Northwest Laboratory, Office of Regulatory Affairs, US Food and Drug Administration, 22201 23rd Dr SE Bothell, WA, 98021, USA.
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Simunovic S, Đorđević V, Barba FJ, Lorenzo JM, Rašeta M, Janković S, Tomasevic I. Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3993-4001. [PMID: 34471323 DOI: 10.1007/s13197-020-04862-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njeguška (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final product. Ripening time significantly (p < 0.05) affected all physicochemical parameters. Moisture content dropped below national regulation limit (35%) after 12 days, which indicates that production process could be shortened for 4 days. Total weight loss was 36.34%. Due to its final pH (5.54), Njeguška can be classified as low-acid sausage which microbial safety mostly relies on its low water activity (< 0.80). Final TBARS value was 0.27 mg MDA/kg. Levels of tyramine (36.9 mg/kg) and putrescine (16.7 mg/kg) were the highest among all biogenic amines while levels of remaining amines were under 5 mg/kg. Hardness, gumminess and chewiness significantly (p < 0.05) increased during processing to reach final values of 65.59 N, 33.60 N and 19.12 N, respectively. Ripening time had significant effect on color (L*, a* and b*) of surface, meat and fat parts which were all measured separately. Total viable count, lactic acid bacteria and Micrococcaceae counts increased from 5.11 log cfu/g, 3.90 log cfu/g and 2.41 log cfu/g to 7.96 log cfu/g, 7.04 log cfu/g and 4.86 log cfu/g, respectively. Results of sensory characterization showed high scores for smoky flavor, consistency, fattiness, fat/meat cohesiveness and saltiness while lactic acid odor and overall acidity were rated low.
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Affiliation(s)
- Stefan Simunovic
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia.,Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vesna Đorđević
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Sciencs, Toxicology and Forensic Medicine Department, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de La Carne de Galicia, Parque Tecnológico de Galicia, Rua Galicia No. 4, San Cibrao das Viñas, Ourense, Spain
| | - Mladen Rašeta
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Saša Janković
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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20
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Iko Afé OH, Saegerman C, Kpoclou YE, Douny C, Igout A, Mahillon J, Anihouvi VB, Hounhouigan DJ, Scippo ML. Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108089] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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21
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Kočar D, Köse S, Tufan B, Ščavničar A, Pompe M. Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS. Foods 2021; 10:foods10081746. [PMID: 34441524 PMCID: PMC8393389 DOI: 10.3390/foods10081746] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Revised: 07/24/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022] Open
Abstract
A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish products. The amines were extracted from muscle tissue with water without any additional derivative step or sample clean-up. Separation of biogenic amines was done by the IonPac (4 × 50 mm) column, applying a gradient eluent by mixing formic acid (2 mol L−1) and Milli-Q water (formic acid concentration from 400 mM to 2 M). The results demonstrated a linear response in the range of 0.01 to 10 mg L−1. The detection limits for the fish products ranged from 20 ng/g up to around 400 ng/g for histamine and putrescine, respectively. Spermidine and spermine showed significantly higher detection limits. This current method can be used for the determination of biogenic amines in both fresh and processed fish products for regulatory purposes and monitoring food-safety issues relating to these amines, particularly histamine. It is also a useful method for evaluation of other commercial analytical test kits and commonly used methods that are possibly affected by the food matrix due to processing or other drawbacks arising from the derivatization process.
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Affiliation(s)
- Drago Kočar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
- Correspondence:
| | - Sevim Köse
- Faculty of Marine Sciences, Karadeniz Technical University, Camburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Bekir Tufan
- Faculty of Marine Sciences, Karadeniz Technical University, Camburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Andrej Ščavničar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
| | - Matevž Pompe
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
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Determination of 6 biogenic amines in food using high-performance liquid chromatography-tandem mass spectrometry without derivatization. J Chromatogr A 2021; 1653:462415. [PMID: 34333170 DOI: 10.1016/j.chroma.2021.462415] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 07/13/2021] [Accepted: 07/16/2021] [Indexed: 11/22/2022]
Abstract
A rapid and simple method for the determination of 6 biogenic amines (BAs) in food was established on HPLC-MS /MS without derivatization. Samples were extracted with 5% perchloric acid and cleaned with n-hexane for lipid removal. The analytes were separated on Waters XBridge® HILIC (150 mm × 2.1 mm, 3.5 µm) and analyzed with multiple-reaction monitoring (MRM) mode after positive electrospray ionization on HPLC-MS/MS. Good linearity with high correlation coefficient was obtained between 10-1000 µg/L for cadaverine (CAD), putrescine (PUT), tyramine (TYR) and 2-phenylethylamine (2-PHE) and between 1-100 µg/L for histamine (HIS) and tryptamine (TRY), with the detection limits of the method ranging from 0.1 mg/kg for HIS and TRY, and 1.0 mg/kg for CAD, PUT, TYR and 2-PHE, which are under the residue limit of Chinese regulation. Spiking experiments demonstrated good recoveries between 70.2-114.6%, with relative standard deviations (RSDs) between 0.44-13.01%. This method was validated for BAs determination in liquor, fermented meat products, vegetable products, soybean products, dairy products, seafood and its derived products. These results promise high feasibility for BAs monitoring in various food with easy-to-operate and fast sample preparation process, stable analysis on HPLC-MS/MS without derivatization.
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Vasconcelos H, de Almeida JMM, Matias A, Saraiva C, Jorge PA, Coelho LC. Detection of biogenic amines in several foods with different sample treatments: An overview. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Artavia G, Cortés-Herrera C, Granados-Chinchilla F. Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis. Foods 2021; 10:1081. [PMID: 34068197 PMCID: PMC8152966 DOI: 10.3390/foods10051081] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 12/28/2022] Open
Abstract
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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Affiliation(s)
- Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
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Laly SJ, Anupama TK, Ashok Kumar K, Sankar TV, Ninan G. Changes in biogenic amines, biochemical and microbial attributes of three spotted crab ( Portunus sanguinolentus) during iced and refrigerated storage. Journal of Food Science and Technology 2021; 58:2197-2205. [PMID: 33967317 DOI: 10.1007/s13197-020-04730-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/04/2020] [Accepted: 08/13/2020] [Indexed: 12/01/2022]
Abstract
Three spotted crab (Portunus sanguinolentus) is a preferred variety of crab among seafood consumers. Biochemical, microbial and sensory characters along with formation of biogenic amines of whole crabs stored under iced and refrigerated condition was evaluated. Cadaverine, putrescine and spermidine were the major amines formed during spoilage and a strong correlation between cadaverine and psychrotrophs was observed in refrigerated (0.92) and iced storage (0.86) respectively. Histamine was at lower level and not likely to cause any toxicological problems to consumers. Although TVB-N and TMA-N increased significantly (p < 0.01), TVBN was observed as a good indicator of spoilage than TMA-N. Mesophilic and psychrotrophic bacteria crossed 7 log CFU/g on 8th day, rejection day of refrigeration, while it was below spoilage limit in iced storage. A shelf life of 6 and 10 days were observed in storage under refrigeration and icing respectively based on microbiological, biochemical and sensory attributes.
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Affiliation(s)
- S J Laly
- ICAR - Mumbai Research Center of Central Institute of Fisheries Technology, VashiNavi Mumbai, India
| | - T K Anupama
- ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin, 682029 India
| | - K Ashok Kumar
- ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin, 682029 India
| | - T V Sankar
- Kerala University of Fisheries and Ocean Studies, Cochin, India
| | - George Ninan
- ICAR-Central Institute of Fisheries Technology, P.O. Matsyapuri, Cochin, 682029 India
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26
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Determination of biogenic amines in tomato by ion-pair chromatography coupled to an amine-selective potentiometric detector. Electrochim Acta 2021. [DOI: 10.1016/j.electacta.2021.138134] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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27
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Shiono K, Tsutsumi T, Nabeshi H, Ikeda A, Yokoyama J, Akiyama H. Simple and rapid determination of biogenic amines in fish and fish products by liquid chromatography-tandem mass spectrometry using 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate as a derivatization reagent. J Chromatogr A 2021; 1643:462046. [PMID: 33774435 DOI: 10.1016/j.chroma.2021.462046] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/15/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022]
Abstract
A simple and rapid analytical method was developed for determination of four biogenic amines [histamine (Him), cadaverine (Cad), tyramine (Tym), 2-phenylethylamine (Pea)] in fish and fish products. This method uses a new derivatization reagent, 2,4,6-triethyl-3,5-dimethyl pyrylium trifluoromethanesulfonate (Py-Tag). The four biogenic amines in the samples were extracted with trichloroacetic acid. The diluted extract was derivatized with Py-Tag (15 min at 50°C) and then subjected to liquid chromatography-tandem mass spectrometry (LC-MS/MS). The limits of quantification for the method were 2 mg/kg for Him, Tym, and Pea and 10 mg/kg for Cad. The matrix effects derived from the tested fish and fish products were negligible in the LC-MS/MS analysis. The impact of the sample matrices on the Py-Tag derivatization was also negligible. The trueness and repeatability of the method were assessed by performing replicate analyses (n = 5) of five samples of fish and fish products, each spiked with the four biogenic amines at three different concentration levels. Analysis of the samples found 87%-104% of the spiked concentrations and the relative standard deviations were <6.1%. A reference sample and quality control canned fish samples were analyzed by the method, and the concentrations of the Him were within acceptable limits. The developed method was successfully used to determine concentrations of the four biogenic amines in 48 fish and fish products on the Japanese market. The developed method does not require cleanup using a solid-phase extraction column or similar, and the derivatization reaction time was only 15 min. The results suggested that the present method is reliable and suitable for rapid analysis of the four biogenic amines in fish and fish products.
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Affiliation(s)
- Kouji Shiono
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Tomoaki Tsutsumi
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan.
| | - Hiromi Nabeshi
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
| | - Akari Ikeda
- Taiyo Nippon Sanso Corp., SI Innovation Center, 2008-2 Wada, Tama, Tokyo 206-0001, Japan
| | - Jun Yokoyama
- Taiyo Nippon Sanso Corp., SI Innovation Center, 2008-2 Wada, Tama, Tokyo 206-0001, Japan
| | - Hiroshi Akiyama
- Division of Foods, National Institute of Health Sciences, Tonomachi 3-25-26, Kawasaki-ku, Kawasaki, Kanagawa 210-9501, Japan
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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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Kari N, Koxmak S, Wumaier K, Nizamidin P, Abliz S, Yimit A. Application of bromocresol purple nanofilm and laser light to detect mutton freshness. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 244:118863. [PMID: 32882653 DOI: 10.1016/j.saa.2020.118863] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 08/11/2020] [Accepted: 08/17/2020] [Indexed: 06/11/2023]
Abstract
Optical waveguide gas sensor with bromocresol purple (BCP) nano-film (70-80 nm) composited with silicone deposited on surface of K+-ion exchanged glass slide was fabricated and applied to detect amine gases released during mutton spoilage to test mutton freshness with the help of laser light (632 m). Gas sensing measurements (output light intensity vs. time) proved its high selectivity and good sensitivity (0.01 ppm) toward amines among volatile organic compounds. The optimal fabricating condition (2600 rpm, 0.10% BCP, 5.17% silicone) was selected experimentally, displaying 1 s and 12 s response-recovery time toward gases released from mutton samples stored at 5 °C and 25 °C respectively. The sensing mechanism was explained by combination and competition of diffusion-reaction, considering deprotonating reaction of bromocresol purple molecules and molecular size of analyte gases in diffusion process. UV-vis spectroscopy was used to select the specific wavelength of laser light source in optical waveguide performance and to detect the total volatile basic nitrogen contents in mutton sample to confirm the practicability of as-prepared optical waveguide sensor in detecting mutton freshness. The fabricated sensor is able to detect 7.2 mg/100 g gases released from mutton decomposition, providing a simple, fast, and cheap method to detect meat freshness.
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Affiliation(s)
- Nuerguli Kari
- Institute of Applied Chemistry, College of Chemistry, Xinjiang University, Urumqi, 830046, Xinjiang, PR China
| | - Sayyara Koxmak
- Institute of Applied Chemistry, College of Chemistry, Xinjiang University, Urumqi, 830046, Xinjiang, PR China
| | - Kediliya Wumaier
- Institute of Applied Chemistry, College of Chemistry, Xinjiang University, Urumqi, 830046, Xinjiang, PR China
| | - Patima Nizamidin
- Institute of Applied Chemistry, College of Chemistry, Xinjiang University, Urumqi, 830046, Xinjiang, PR China
| | - Shawket Abliz
- Institute of Applied Chemistry, College of Chemistry, Xinjiang University, Urumqi, 830046, Xinjiang, PR China
| | - Abliz Yimit
- Institute of Applied Chemistry, College of Chemistry, Xinjiang University, Urumqi, 830046, Xinjiang, PR China.
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Discrepancies in determination of biogenic amines in beer samples by reversed phase and hydrophilic interaction liquid chromatography coupled with tandem mass spectrometry. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105574] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wang J, Liu Z, Qu Y. Ultrasound-assisted dispersive solid-phase extraction combined with reversed-phase high-performance liquid chromatography-photodiode array detection for the determination of nine biogenic amines in canned seafood. J Chromatogr A 2020; 1636:461768. [PMID: 33326928 DOI: 10.1016/j.chroma.2020.461768] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 11/24/2020] [Accepted: 11/25/2020] [Indexed: 10/22/2022]
Abstract
This work describes an ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography-photodiode array detection (UADSPE-RPLC-PDA) for the determination of nine common biogenic amines (BAs) in canned seafood. The pretreatment extraction solvent, ultrasonic treatment duration, and derivatization conditions were optimized. The method was validated on the basis of the limit of detection (LOD), limit of quantification (LOQ), precision, and accuracy and successfully applied to analyze four canned fish, two canned shrimp and four canned shellfish samples. LODs of 0.08-0.25 mg kg-1 were achieved, and the correlation coefficient of determination was 0.9994-0.9997. The method had high precision and accuracy, with relative standard deviations (RSDs) and recoveries of 0.44 to 6.83% and 72.57 to 99.74%, respectively, suggesting the effectiveness of ultrasound-assisted extraction at increasing the solubility of the target analytes in the solvent system and the feasibility of UADSPE-RPLC-PDA for determining trace BAs in canned seafood.
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Affiliation(s)
- Jingyu Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China
| | - Zhidong Liu
- Key Laboratory of Oceanic and Polar Fisheries, Ministry of Agriculture and Rural Affair, East China Sea Fishery Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China.
| | - Yinghong Qu
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai 200120, China.
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Shi R, Feng S, Park CY, Park KY, Song J, Park JP, Chun HS, Park TJ. Fluorescence detection of histamine based on specific binding bioreceptors and carbon quantum dots. Biosens Bioelectron 2020; 167:112519. [DOI: 10.1016/j.bios.2020.112519] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2020] [Revised: 08/07/2020] [Accepted: 08/13/2020] [Indexed: 02/06/2023]
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Zhang B, Sheng W, Liu Y, Huang N, Zhang W, Wang S. Multiplexed fluorescence immunoassay combined with magnetic separation using upconversion nanoparticles as multicolor labels for the simultaneous detection of tyramine and histamine in food samples. Anal Chim Acta 2020; 1130:117-125. [DOI: 10.1016/j.aca.2020.07.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 06/11/2020] [Accepted: 07/17/2020] [Indexed: 02/06/2023]
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Priyanka V, Ramesha A, Gayathri D, Vasudha M. Molecular characterization of non-biogenic amines producing Lactobacillus plantarum GP11 isolated from traditional pickles using HRESI-MS analysis. Journal of Food Science and Technology 2020; 58:2216-2226. [PMID: 33967318 DOI: 10.1007/s13197-020-04732-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2020] [Accepted: 08/13/2020] [Indexed: 11/30/2022]
Abstract
Fungal spoilage and toxic biogenic amine production is a major risk in fermented products. Therefore, the selection of nontoxic biogenic amines producing probiotic bacteria plays a vital role in the fermentation process. In the present study, a total of 18 bacterial isolates were isolated from eight different homemade pickle samples and 15 lactic acid bacteria (LAB) were identified based on biochemical tests. Out of which only seven isolates (GP1, GP2, GP3, GP4, GP5, GP9, and GP11) exhibited antifungal activity against pickle contaminant Aspergillus sp and Penicillium sp. Among the potential LAB isolates, GP11 showed the highest antifungal activity against Aspergillus sp and Penicillium sp with a zone of inhibition 28.33 ± 0.57and 19.66 ± 0.57 mm respectively. The potent LAB isolates were tested for amino acid decarboxylase activity, in which GP2, GP3, GP4, and GP5 exhibited to produce tyramine, cadaverine, and phenylethylamine while GP1 and GP5 have produced tyramine and phenylethylamine respectively. However, highly potent antifungal active isolate GP11 did not produce biogenic amine. Further, GP1, GP9, and GP11 were subjected to confirmation of biogenic amines production using HRESI-MS. HRESI-MS analysis of the GP1 and GP9 sample confirmed the presence of phenylethylamine and tyramine respectively. Interestingly, GP11 isolate did not show any biogenic amines production and GP11 was further subjected to 16S rRNA typing and identified as Lactobacillus plantarum. On in situ pickle sensory evaluation, GP11 lactopickle was graded as very good quality when compared to traditional one. Therefore L. plantarum GP11 could be developed as an ideal starter culture for the fermented production of a pickle.
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Affiliation(s)
- V Priyanka
- Department of Microbiology, Davangere University, Davangere, 577002 India
| | - A Ramesha
- Department of Microbiology, Davangere University, Davangere, 577002 India
| | - Devaraja Gayathri
- Department of Microbiology, Davangere University, Davangere, 577002 India
| | - M Vasudha
- Department of Microbiology, Davangere University, Davangere, 577002 India
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Gama MR, Rocha FR. Solventless separation of underivatized biogenic amines by sequential injection chromatography. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104839] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Perraud V, Li X, Smith JN, Finlayson-Pitts BJ. Novel ionization reagent for the measurement of gas-phase ammonia and amines using a stand-alone atmospheric pressure gas chromatography (APGC) source. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2020; 34:e8561. [PMID: 31429122 DOI: 10.1002/rcm.8561] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 08/14/2019] [Accepted: 08/14/2019] [Indexed: 06/10/2023]
Abstract
RATIONALE Contaminants present in ambient air or in sampling lines can interfere with the target analysis through overlapping peaks or causing a high background. This study presents a positive outcome from the unexpected presence of N-methyl-2-pyrrolidone, released from a PALL HEPA filter, in the analysis of atmospherically relevant gas-phase amines using chemical ionization mass spectrometry. METHODS Gas-phase measurements were performed using a triple quadrupole mass spectrometer equipped with a modified atmospheric pressure gas chromatography (APGC) source which allows sampling of the headspace above pure amine standards. Gas-phase N-methyl-2-pyrrolidone (NMP) emitted from a PALL HEPA filter located in the inlet stream served as the ionizing agent. RESULTS This study demonstrates that some alkylamines efficiently form a [NMP + amine+H]+ cluster with NMP upon chemical ionization at atmospheric pressure. The extent of cluster formation depends largely on the proton affinity of the amine compared with that of NMP. Aromatic amines (aniline, pyridine) and diamines (putrescine) were shown not to form cluster ions with NMP. CONCLUSIONS The use of NMP as an ionizing agent with stand-alone APGC provided high sensitivity for ammonia and the smaller amines. The main advantages, in addition to sensitivity, are direct sampling into the APGC source and avoiding uptake on sampling lines which can be a significant problem with ammonia and amines.
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Affiliation(s)
- Véronique Perraud
- Department of Chemistry, University of California, Irvine, CA, 92697, USA
| | - Xiaoxiao Li
- Department of Chemistry, University of California, Irvine, CA, 92697, USA
| | - James N Smith
- Department of Chemistry, University of California, Irvine, CA, 92697, USA
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Angeloni S, Navarini L, Khamitova G, Maggi F, Sagratini G, Vittori S, Caprioli G. A new analytical method for the simultaneous quantification of isoflavones and lignans in 25 green coffee samples by HPLC-MS/MS. Food Chem 2020; 325:126924. [PMID: 32387932 DOI: 10.1016/j.foodchem.2020.126924] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 04/21/2020] [Accepted: 04/25/2020] [Indexed: 12/12/2022]
Abstract
Green coffee, the raw material of roasted coffee and coffee beverages, is one of the most widely traded commodities worldwide. There is a dearth of studies on its content in phytoestrogens such as isoflavones and lignans. Previously, we developed an efficient method for the simultaneous quantification of 6 isoflavones (daidzin, genistin, daidzein, genistein, formononetin and biochanin A) and 3 lignans (secoisolariciresinol, matairesinol and lariciresinol) in green coffee by using HPLC-MS/MS. Several extraction processes were evaluated and the best performing, base hydrolysis followed by enzymatic digestion, was validated and used to analyse 25 different coffee samples, 1 Coffea canephora and 24 Coffea arabica, from different countries. Lignans (total content: 286.5-8131.8 µg kg-1) were found in higher concentration than isoflavones (total content: 3.4-300.0 µg kg-1) and the most abundant were secoisolariciresinol (172.6-5714.1 µg kg-1) and lariciresinol (113.9-2417.7 µg kg-1). Notably, the Ethiopian coffee samples contained the highest levels of these compounds.
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Affiliation(s)
- Simone Angeloni
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | | | - Gulzhan Khamitova
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy; International Hub for Coffee Research and Innovation, Belforte del Chienti (MC), Italy
| | - Filippo Maggi
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy
| | - Gianni Sagratini
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy
| | - Sauro Vittori
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy
| | - Giovanni Caprioli
- School of Pharmacy, University of Camerino, via Sant' Agostino 1, 62032 Camerino, Italy.
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Molaei R, Tajik H, Moradi M, Forough M. Application of novel Fe3O4-g-GO-g-RAFT agent nanoabsorbents for D-SPME of biogenic amines in smoked fish. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103400] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Abstract
Biogenic amines are ubiquitous bioactive compounds that are synthesized by living organisms and perform essential functions for their metabolism. In the human diet, their excessive intake can cause food poisoning. In food, especially in alcohol-free beverages, biogenic amines can be synthesized by enzymes, naturally present in raw materials, or by microorganisms, which may be naturally present in the matrix or be added during beverage transformation processes. For this reason, in alcohol-free beverages, biogenic amine amount can be considered, above a certain level, as undesired microorganism activity. Therefore, it is important to evaluate the biogenic amine profile of non-alcoholic beverages in order to monitor food quality and safety. Moreover, biogenic amines can be taken into account by industries in order to monitor production processes and products. This review article provides an overview on the biogenic amine profile of alcohol-free beverages (plant milk, nervine drinks, soft drinks, and fruit juices). Furthermore, the clinical and toxicological effects, the biogenic amines legislation, and biogenic amine synthesis have been evaluated in non-alcoholic beverages.
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Munir MA, Badri KH. The Importance of Derivatizing Reagent in Chromatography Applications for Biogenic Amine Detection in Food and Beverages. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2020; 2020:5814389. [PMID: 32377440 PMCID: PMC7199571 DOI: 10.1155/2020/5814389] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/14/2019] [Accepted: 10/21/2019] [Indexed: 05/19/2023]
Abstract
Biogenic amines (BA) are chemical compounds formed in foods that contain protein, allowing the foods to undergo a bacterial degradation process. Biogenic amines are labeled as toxic food because its consumption exceeding the FDA regulation (50 mg/kg) can be harmful to humans. Some countries also have regulations that prohibit the consumption of biogenic amines in high concentrations, especially histamine. The chromatography methods generally applied by researchers are liquid chromatography (LC) and gas chromatography (GC), where the use of a derivatization reagent is necessary to increase their sensitivity. This review is based on past and present studies about biogenic amine detection related to food samples. The rationale of this study is also to provide data on the comparison of the analytical approaches between LC and GC methods. Furthermore, the various approaches of biogenic amine determination and the most applied analytical methods have been reviewed.
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Affiliation(s)
| | - Khairiahi Haji Badri
- Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
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A review of pretreatment and analytical methods of biogenic amines in food and biological samples since 2010. J Chromatogr A 2019; 1605:360361. [DOI: 10.1016/j.chroma.2019.07.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 07/04/2019] [Accepted: 07/08/2019] [Indexed: 01/01/2023]
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Golubović J, Heath E, Heath D. Validation challenges in liquid chromatography-tandem mass spectrometry methods for the analysis of naturally occurring compounds in foodstuffs. Food Chem 2019; 294:46-55. [DOI: 10.1016/j.foodchem.2019.04.069] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 04/18/2019] [Accepted: 04/18/2019] [Indexed: 02/01/2023]
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Ochi N. Simultaneous determination of eight underivatized biogenic amines in salted mackerel fillet by ion-pair solid-phase extraction and volatile ion-pair reversed-phase liquid chromatography-tandem mass spectrometry. J Chromatogr A 2019; 1601:115-120. [DOI: 10.1016/j.chroma.2019.06.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 06/11/2019] [Accepted: 06/11/2019] [Indexed: 11/30/2022]
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45
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Bai J, Baker GL, Baker SM, Goodrich Schneider RM, Montazeri N, Sarnoski PJ. Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1652715] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Jing Bai
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - George L. Baker
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - Shirley M. Baker
- School of Forest Resources and Conservation, University of Florida, Gainesville, FL, USA
| | | | - Naim Montazeri
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
| | - Paul J. Sarnoski
- Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
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Douny C, Benmedjadi S, Brose F, Afé OHI, Igout A, Hounhouigan DJ, Anihouvi VB, Scippo ML. Development of an Analytical Method for the Simultaneous Measurement of 10 Biogenic Amines in Meat: Application to Beninese Grilled Pork Samples. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01587-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Molaei R, Tajik H, Moradi M. Magnetic solid phase extraction based on mesoporous silica-coated iron oxide nanoparticles for simultaneous determination of biogenic amines in an Iranian traditional dairy product; Kashk. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Shim K, Jeong Y. Freshness Evaluation in Chub Mackerel ( Scomber japonicus) Using Near-Infrared Spectroscopy Determination of the Cadaverine Content. J Food Prot 2019; 82:768-774. [PMID: 30978109 DOI: 10.4315/0362-028x.jfp-18-529] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We analyzed the volatile basic nitrogen content, pH, total viable cell count, and biogenic amine contents in chub mackerel (Scomber japonicus) stored at 5 and 25°C to examine changes in freshness. Among the various parameters, we found the volatile basic nitrogen content had the highest correlation with cadaverine content (r2 = 0.72 to 0.88). We also tried to measure cadaverine contents at different times during storage by using near-infrared (NIR) spectroscopy. However, because of the high water content in the fish, we could not obtain meaningful results. Next, we prepared samples for NIR spectroscopy by dilution with 0.1 N HCl, ultrafiltration (3 or 10 kDa) with a glass filter, and dehydration. The samples prepared with the 3-kDa filter had peaks in the NIR spectra between 1,379.3 and 1,388.9 nm, and those prepared with the 10-kDa filter had peaks in the spectra between 1,897.3 and 1,898.6 nm. The correlation coefficient (r2) between the NIR spectroscopy and high-performance liquid chromatography with cadaverine results was 0.98 to 0.99. We concluded that the biogenic amine content could be used to evaluate freshness in fish products, and that NIR measurements could be used to rapidly and accurately determine freshness.
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Affiliation(s)
- Kilbo Shim
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, Republic of Korea
| | - Yeongyeom Jeong
- Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, Republic of Korea
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Zhang J, Hu J, Wang S, Lin X, Liang H, Li S, Yu C, Dong X, Ji C. Developing and Validating a UPLC-MS Method with a StageTip-Based Extraction for the Biogenic Amines Analysis in Fish. J Food Sci 2019; 84:1138-1144. [PMID: 30990887 DOI: 10.1111/1750-3841.14597] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2018] [Revised: 02/15/2019] [Accepted: 03/01/2019] [Indexed: 11/28/2022]
Abstract
To effectively extract biogenic amines (BAs) from complex food matrices is an important issue. In this study, a stop-and-go-extraction tip (StageTip)-based method for simultaneous enrichment of six BAs including histamine, tyramine, putrescine, cadaverine, tryptamine, and β-phenylethylamine in fish samples was developed and optimized. This StageTip-based BAs extraction method required short extraction time, small sample size, and minimal consumption of organic solvents. In addition, an ultrahigh-performance liquid chromatography coupled with triple quadrupole mass spectrometer was used to identify and quantify BAs without derivatization. Target recovery efficiencies of BAs from spiked fish samples ranged from 84% to 110%. Linear regression models were established to determine BAs in the range of 0.4 to 3.0 mg/L (R2 > 0.995). Good repeatability was obtained with relative standard deviation of peak areas (1.17 to 5.61%) and retention time (0.09 to 0.20%). High sensitivity was achieved for the detection of six BAs (0.064 to 1.00 ng/L for the limit of detection, 0.10 to 5 ng/L for the limit of quantification). The proposed method had an obvious advantage in the analysis of BAs in complex food matrices such as fish tissues since it could reflect the subtle distribution of BAs from one fish fillet. PRACTICAL APPLICATION: A StageTip-based BAs enrichment combined with UPLC-MS analysis method was developed and optimized, which was low-cost, environmentally friendly, and with good analytical performances. As such, it has the potential to become a powerful tool for the analysis of BAs in different complex food matrices.
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Affiliation(s)
- Jingbo Zhang
- School of Food Science and Technology, Dalian Polytechnic Univ., Natl. Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
| | - Jing Hu
- School of Food Science and Technology, Dalian Polytechnic Univ., Natl. Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
| | - Shuai Wang
- School of Food Science and Technology, Dalian Polytechnic Univ., Natl. Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
| | - Xinping Lin
- School of Food Science and Technology, Dalian Polytechnic Univ., Natl. Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
| | - Huipeng Liang
- School of Food Science and Technology, Dalian Polytechnic Univ., Natl. Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
| | - Shengjie Li
- School of Food Science and Technology, Dalian Polytechnic Univ., Natl. Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
| | - Chenxu Yu
- Dept. of Agricultural and Biosystems Engineering, Iowa State Univ., Ames, IA, 50011, U.S.A
| | - Xiuping Dong
- School of Food Science and Technology, Dalian, Polytechnic Univ., National Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
| | - Chaofan Ji
- School of Food Science and Technology, Dalian, Polytechnic Univ., National Engineering Research Center of Seafood, 1 Qinggongyuan, Ganjingzi District, Dalian, 116034, PR China
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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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