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Barzegar F, Kamankesh M, Mohammadi A. An efficient microchip electromembrane extraction online with high-performance liquid chromatography for the measurement of nicotine in high consumption vegetables. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 39031170 DOI: 10.1002/pca.3418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 06/24/2024] [Accepted: 06/24/2024] [Indexed: 07/22/2024]
Abstract
INTRODUCTION Nicotine, a highly addictive substance, is naturally produced in the Solanaceae family of plants, particularly tobacco. The presence of nicotine in plant foods has adverse effects on the lungs, kidneys, heart, and reproductive system. OBJECTIVE A novel three-phase microchip flat electromembrane coupled with online high-performance liquid chromatography (HPLC) was developed to analyze nicotine in tomato, mushroom, eggplant, bell pepper, and red pepper. METHODS The microchip was connected to the HPLC in online mode. All effective variables were optimized to achieve the best extraction response. The use of electric potential and 2-nitrophenyl octyl ether -5% di(2-ethylhexyl) phosphate as a modified supported liquid membrane (SLM) increased the sensitivity and selectivity. RESULTS The optimal extraction voltage, extraction time, and ion balance were 40 V, 10 min and 0, respectively. The dynamic linear range was 0.5-1000 ng g-1. The obtained recovery, relative standard deviation, and enrichment factor were 98%, 7%, and 35, respectively. The limits of detection 0.4 ng g-1 and the limits of quantification were obtained 1.3 ng g-1. The highest (105.0 ng g-1) and lowest (3.4 ng g-1) concentrations of nicotine were obtained for eggplant and tomato, respectively. CONCLUSION Selective electromembrane extraction of nicotine from the donor phase to the acceptor phase was performed by optimizing the main variables influencing the method mechanism. The new channel design in this analytical system and online injection increased efficiency, stability, and repeatability. The results revealed that this method is capable for the efficient determination of trace amount of nicotine in edible vegetables.
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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
| | - Marzieh Kamankesh
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
- School of Pharmacy, Semnan University of Medical Sciences, Semnan, 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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Ameri M, Daryanavard SM. Experimental Design Application for Measuring Histamine in Tuna Fish Samples by Phenyl Isothiocyanate Derivation Method Using Ultra-Performance Liquid Chromatography. J Chromatogr Sci 2024; 62:570-579. [PMID: 37534561 DOI: 10.1093/chromsci/bmad060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 06/26/2023] [Indexed: 08/04/2023]
Abstract
Histamine as an important biogenic amino acid was measured in tuna fish samples by ultra-performance liquid chromatography using a phenyl isothiocyanate derivative. Minitab software was used to design the experiment and investigate the effective factors during the process, which includes screening and optimization steps. A partial factorial design was used in the screening stage and a central composite design was used in the optimization. Effective parameters in histamine derivatized were examined in the screening step including triethylamine volume, phenyl isothiocyanate volume, reaction temperature, reaction time and mobile phase pH. Then, in the optimization, effective parameters were identified and finally, the calibration curve was drawn from a concentration of 0.5-10.0 μg.mL-1 for histamine derivatized and a correlation coefficient of 0.994 was obtained for histamine derivatized. The method detection limit was 0.36 μg.mL-1 and the limit of quantification (LOQ) was 1.19 μg.mL-1. The relative standard deviation of the method was obtained for concentrations of 1.0-100.0 μg.mL-1 in the range between 1.06 and 2.21%. The recovery method was obtained from 90.8 to 103.1% for measuring histamine derivatized in real fish samples.
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Affiliation(s)
- Maede Ameri
- Department of Chemistry, Faculty of Science, University of Hormozgan, Bandar Abbas, 7916193145, Kilometer 9 of Minab Road, IR, Iran
| | - Seyed Mosayeb Daryanavard
- Department of Chemistry, Faculty of Science, University of Hormozgan, Bandar Abbas, 7916193145, Kilometer 9 of Minab Road, IR, Iran
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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] [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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Nabizadeh S, Barzegar F, Babaei M, Kamankesh M, Mohammadi A. New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods. Food Chem 2023; 416:135759. [PMID: 36893642 DOI: 10.1016/j.foodchem.2023.135759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 01/20/2023] [Accepted: 02/17/2023] [Indexed: 03/09/2023]
Abstract
The potent two-phase hollow fiber electromembrane extraction technique coupled to gas chromatography mass spectrometry (HF-EME/GC-MS) was proposed for the determination of six types of carcinogen nitrosamines in sausages samples. Two steps of sample digestion were accomplished for the complete removal of fat globules and efficient release of target analytes. The extraction principle was based on electro-migration of target analytes via specific fiber to extraction solvent. 2-Nitrophenyl octyl ether (NPOE) was dexterously employed as both supported liquid membrane and extraction solvent, which is compatible with GC-MS. After the extraction process, the NPOE containing nitrosamines was directly injected to GC-MS without extra steps requirement to reduce analysis time. The consequences revealed that N-nitrosodiethylamine (NDEA) as the most potent carcinogen has the highest concentration in fried and oven-cooked sausages with 70% of red meat. The meat type and amount and also cooking process could significantly effect on nitrosamines formation.
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Affiliation(s)
- 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
| | - 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
| | - Mohsen Babaei
- Department of Identity Recognition and Medical Sciences, Faculty of Intelligence and Criminal Investigation Science and Technology, Amin Police University, 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.
| | - 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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Kamankesh M, Barzegar F, Shariatifar N, Mohammadi A. The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry. Foods 2023; 12:foods12061141. [PMID: 36981068 PMCID: PMC10048709 DOI: 10.3390/foods12061141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/27/2023] [Accepted: 03/04/2023] [Indexed: 03/30/2023] Open
Abstract
The determination of biogenic amines (BAs) as serious food contaminants and chemical indicators of unwanted microbial contamination or deficient processing conditions in non-alcoholic beers is of great interest for the beverage industries. In the present investigation, the combination of hollow fiber-electro-membrane extraction (HF-EME) and dispersive liquid-liquid microextraction (DLLME) followed by gas chromatography-mass spectrometry (GC/MS) was applied for the analysis of histamine, putrescine, tyramine, cadaverine in non-alcoholic beers. EME is fundamentally based on the electrostatic attraction, diffusion and solvability of analytes in a selected acceptor phase. This membrane-based extraction technique promoted selectivity and the enrichment factor. The DLLME process reduced the volumes of organic solvents and make the coupling of HF-EME to the CG/MS conceivable. The leading variables, which have a great effect on extraction recovery, were optimized. The relative standard deviation was achieved between 4.9 and 7.0%. The recoveries were between 94% and 98%. The limit of detection and limit of quantification were found to be 0.92-0.98 ng mL-1 and 3.03-3.23 ng mL-1, respectively. The enrichment factor was calculated in the range 36-41. The achievements revealed that putrescine and tyramine, with concentrations of 3.87 and 2.33 µg g-1, were at the highest concentration in non-alcoholic beers. This offered method with great benefits could help beverage industries to monitor the concentration of BAs in beers and control them.
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Affiliation(s)
- Marzieh Kamankesh
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan 35147-99442, Iran
- School of Pharmacy, Semnan University of Medical Sciences, Semnan 35147-99442, Iran
| | - 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 198396-3113, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran 14176-13151, 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 198396-3113, Iran
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran 198396-3113, Iran
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Huang X, Sheng W, Chen H, Zhang B, Huang N, Wang S. Upconversion Nanoparticles-Based Fluorescence Immunoassay for the Sensitive Detection of 2-Amino-3-methylimidazo [4,5-f] Quinoline (IQ) in Heat Processed Meat. SENSORS (BASEL, SWITZERLAND) 2021; 22:8. [PMID: 35009550 PMCID: PMC8747629 DOI: 10.3390/s22010008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 06/14/2023]
Abstract
A competitive fluorescence immunoassay for the quantitative detection of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ) in pan-fried meat patties was developed, using magnetic nanoparticles coupled with coating antigen as the capture probe and anti-IQ antibody coupled with NaYF4: Yb, Er upconversion nanoparticles as the signal probe. Under optimal conditionals, the wide detection range for IQ in phosphate buffer saline is from 0.01 to 100 μg·L-1 (R2 = 0.991) with a detection limit of 0.007 μg·L-1. This proposed method has been applied to detect IQ in two different types of pan-fried meat patties at varying frying times, and the IQ content in chicken patties and fish patties are 2.11-3.47 μg·kg-1 and 1.35-2.85 μg·kg-1, respectively. These results are consistent with that of the ultraperformance liquid chromatography-tandem mass spectrometry. In summary, this method can serve as a sensitive and specific test tool for the determination of IQ in processed meat.
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Affiliation(s)
- Xufang Huang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.C.); (B.Z.); (N.H.)
| | - Wei Sheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.C.); (B.Z.); (N.H.)
| | - Haonan Chen
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.C.); (B.Z.); (N.H.)
| | - Biao Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.C.); (B.Z.); (N.H.)
| | - Na Huang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (X.H.); (H.C.); (B.Z.); (N.H.)
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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Abedi A, Hemmati F, Abedini AH, Mohammadi A, Moslemi M. Application of thermal ultrasound‐assisted liquid–liquid micro‐extraction coupled with
HPLC‐UV
for rapid determination of synthetic phenolic antioxidants in edible oils. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Abdol‐Samad Abedi
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Fatemeh Hemmati
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Amir Hossein Abedini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology Shahid Beheshti University of Medical Sciences Tehran Iran
- Food Safety Research Center Shahid Beheshti University of Medical Sciences Tehran Iran
| | - Masoumeh Moslemi
- Halal Research Center of IRI. Ministry of Health and Medical Education Tehran Iran
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