Determination of selected biogenic amines in red wines by automated on-line combination of capillary isotachophoresis–capillary zone electrophoresis

Silica nanolayer coated capillary by hydrothermal sol-gel process for amines separation and detection of tyramine in food products

A hydrothermal sol–gel method for reproducible formation of silica nanolayer on the wall of silica capillaries was developed for electrochromatography. The formulation was optimized by observation of uniform gel formation on an optical microscope. The variables of the formulation include types of solvent, water-TEOS ratio, CTAB and urea contents, and mixing method. The procedure produced a coating of silica ca. 100 nm thick layer on the wall of the capillary. Surface morphology of the coating was characterized by SEM, contact angle and chemical composition by FT-IR spectroscopy and X-ray powder diffraction. The coating reduced the electroosmotic mobility producing enhanced separation performance. Eight standard amines (including tyramine and benzhydrylamine, as an internal standard) were separated with peak resolution R_s ≥ 2 for all adjacent peaks and plate number N ≥ 3.0 × 10⁴ m^-1. Calibration was linear from 5 to 200 µg L^-1, with r² > 0.9985 and instrumental LOD of 4.9 μg L^-1. Five samples of food products were diluted and analyzed for the amines using the coated capillary and only tyramine was detected. Intra-day and inter-day precisions were less than 1.2%RSD. Percent recoveries of spiked tyramine in samples were 95 ± 3 to 106 ± 7% (n = 3).

Influence of Organic Solvents and β-cyclodextrins on Capillary Zone Electrophoresis Separation of Five Biogenic Amines and Two B Vitamins

The effects of organic modifiers—alcohols (methanol, isopropanol), acetonitrile, and tetrahydrofuran—and β-cyclodextrins in capillary zone electrophoresis were investigated using a test mixture containing five biogenic amines important from the human health point of view—serotonin, dopamine, adrenaline, noradrenaline, and tyramine—and two B vitamins—thiamine and pyridoxine. The simultaneous addition of tetrahydrofuran and isopropanol was found to improve the resolution of determined analytes and enable effective separation of analytes with very similar electromigration characteristics migrating as one peak (dopamine and serotonin). The developed and optimised separation method based on capillary zone electrophoresis and ultraviolet detection was capable to achieve detection limits at the concentration level in the range of 0.15 to 1.25 μg/mL−1. The developed method was also characterised by other favourable validation parameters, such as linearity (r 2 > 0.99), accuracy (82.9–117.8% for the intraday measurements, and 87.6–119.2% for the interday measurements), and precision (intraday relative standard deviation in the range of 0.4–15.5%, interday relative standard deviation in the range of 0.9–18.3%). The method was finally applied to investigate the stability of the analytes in model water matrix samples under various storage conditions.

Fully automated process for histamine detection based on magnetic separation and fluorescence detection

To ensure food safety and to prevent unnecessary foodborne complications this study reports fast, fully automated process for histamine determination. This method is based on magnetic separation of histamine with magnetic particles and quantification by the fluorescence intensity change of MSA modified CdSe Quantum dots. Formation of Fe₂O₃ particles was followed by adsorption of TiO₂ on their surface. Magnetism of developed probe enabled rapid histamine isolation prior to its fluorescence detection. Quantum dots (QDs) of approx. 3 nm were prepared via facile UV irradiation. The fluorescence intensity of CdSe QDs was enhanced upon mixing with magnetically separated histamine, in concentration-dependent manner, with a detection limit of 1.6 μM. The linear calibration curve ranged between 0.07 and 4.5 mM histamine with a low LOD and LOQ of 1.6 μM and 6 μM. The detection efficiency of the method was confirmed by ion exchange chromatography. Moreover, the specificity of the sensor was evaluated and no cross-reactivity from nontarget analytes was observed. This method was successfully applied for the direct analysis of histamine in white wine providing detection limit much lower than the histamine maximum levels established by EU regulation in food samples. The recovery rate was excellent, ranging from 84 to 100% with an RSD of less than 4.0%. The main advantage of the proposed method is full automation of the analytical procedure that reduces the time and cost of the analysis, solvent consumption and sample manipulation, enabling routine analysis of large numbers of samples for histamine and highly accurate and precise results.

An Overview on Biogenic Amines in Wine

Biogenic amines (BAs) are low molecular weight compounds formed from precursor amino acids, mainly by microbial decarboxylation. The presence of these compounds is important in the food and beverage industry because, in high amounts, they can lead to negative effects on consumers. In this review, we illustrate the critical aspects needed to control the formation of BAs during winemaking and their presence in the final product. Recent biotechnological approaches related to microorganisms and their ability to reduce BAs are illustrated. The current methods used for BA detection and quantification are also presented. These methods are very important to consider, as BAs can serve as markers for the quality assessment of products. The information presented here offers an overview useful for identifying specific parameters and conditions which should be controlled to minimise BA content in wine; knowledge about BAs in foods and beverages has been accumulating in recent years, not only to ensure and improve quality (since BAs have been used as an indicator of spoilage) but especially to guarantee consumer safety due to the potential toxic effects of BAs on humans.

Capillary Electrophoresis in Food and Foodomics

Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the analyses of a large number of compounds due to its high separation efficiency, extremely small sample and reagent requirements, and rapid analysis. The introductory section of this chapter provides an overview of the recent applications of capillary electrophoresis (CE) in food analysis and foodomics. Relevant reviews and research articles on these topics are tabulated including papers published in the period 2011-2014. In addition, to illustrate the great capabilities of CE in foodomics the chapter describes the main experimental points to be taken into consideration for a metabolomic study of the antiproliferative effect of carnosic acid (a natural diterpene found in rosemary) against HT-29 human colon cancer cells.