A simple and rapid method for histamine determination in fermented sausages by mediated chronopotentiometry

Stojanović, Zorica; Švarc‐Gajić, Jaroslava

doi:10.1016/j.foodcont.2011.05.022

Cited by 22 publications

(8 citation statements)

References 32 publications

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“…Among the foodstuffs prone to containing meaningful amounts of BAs, it is worth noting dairy products [2,7,8,[11][12][13][14], fish [15][16][17] and fish products [18,19], meat [20,21] and meat products [20][21][22], soy derivatives [6], fresh and fermented products by vegetables [23][24][25], chocolate [25], honey [1] and fermented beverages like wine [1,[26][27][28][29][30] or beer [29,31].…”

Section: Introductionmentioning

confidence: 99%

“…Other chromatographic methods have also been used for this aim, like ion-exchange chromatography [51,58], ion chromatography [59] and gas-chromatography coupled with mass spectrometry [60]. Apart from chromatography, several analytical techniques can also be succesfully applied for measuring selected BAs: controlled-potential methods [22], enzyme-linked immunosorbent assay methods [61] and capillary electrophoresis techniques [62] have been proposed for the His determination, whereas amperometric biosensors were used for the determination of Tyr [63] and square wave adsorbpitive stripping voltammetry for the determination of Trp [64].…”

Section: Introductionmentioning

confidence: 99%

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Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

et al. 2019

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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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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

et al. 2019

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“…Copper modified GC electrodes that form an electroactive surface oxide species with histamine in alkaline conditions also were used for detection of histamine via PAD methods [6]. 12] successfully detected histamine with either a GC electrode modified with a nickel film or a homemade gold planar disk electrode using chronopotentiometric methods. Low detection limits of 0.11 and 0.27 mg L…”

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confidence: 99%

Amperometric Detection of Histamine with a Pyrroloquinoline‐Quinone Modified Electrode

2013

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A modified glassy carbon (GC) electrode was developed for the amperometric detection of biogenic amines, particularly histamine. The electrode was modified with the co-enzyme pyrroloquinoline quinone (PQQ) by entrapment during electropolymerziation of pyrrole to form polypyrrole (PPy). This method formed a thin film on the electrode surface possessing very good stability with a shelf-life exceeding one month without loss of signal. Optimal conditions for the PQQ/PPy electrode were determined and a linear response was found for histamine in phosphate buffer (pH 6) at + 550 mV from 40 to 170 mg L À1 with a limit of detection (S/N ! 3) of 38 mg L À1. The practical linear range offered by this method suggests ideal use for spoilage detection in fermented foods.Keywords: Histamine, Amperometric biosensors, Quinone electrocatalysts, Polypyrrole DOI: 10.1002/elan.201300114 Histamine is a biogenic amine generated in some foods from the decarboxylation of free amino acid histidine, a process which can be catalyzed by decarboxylase enzymes found in several microorganisms. As one of the most biologically active biogenic amines, histamine has been shown to play a role in heart and smooth muscle function, neurological function, and gastric acid secretion [1]. The central role histamine plays in scombroid food poisoning (histamine poisoning), a common allergy-like illness that occurs when fish with high levels of histamine are ingested, is also a major physiological effect discussed in the literature [2,3]. The U.S. Food and Drug Administration (FDA) reports most cases of histamine poisoning when concentrations exceed 200 ppm and have set a guidance level of 50 ppm for edible fish [4]. Such large concentrations of histamine are not naturally found in food and are a by-product of mishandling and unsafe storage of foods with naturally high amounts of histidine. Factors such as those which contribute to bacterial growth (e.g., temperature, pH, moisture) also impact the amount of histamine produced. Other foods, particularly fermented foods such as sausages and cheeses, are also known to possess elevated levels of histamine and can also cause histamine poisoning or digestive issues in people with histamine intolerance [1].Due to the health concerns associated with elevated histamine levels in food, detection methods for histamine, as well as other potentially harmful biogenic amines such as putrescine, have received much attention. The positive correlation between histamine formation and the progression of food spoilage also makes histamine detection an attractive method for quality control purposes [3]. Several methods for histamine detection that exist utilize a non-specific detector coupled to a separation technique such as chromatography or electrophoresis [5][6][7][8][9]. Electrochemical detection methods are an attractive alternative that take advantage of their low cost, low maintenance, fast analysis, and simplicity of use. Despite the advantages of electroanalytical methods, the large overpotential required to ...

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“…Among the foodstuffs prone to contain meaningful amounts of BAs, it is worth to remember dairy products [2,7,8,[11][12][13][14], fish [15][16][17] and fish products [18,19], meat [20,21] and meat products [20][21][22], soy derivatives [6], fresh and fermented products by vegetables [23][24][25], chocolate [25], honey [1] and fermented beverages like wine [1,[26][27][28][29][30] or beer [29,31].…”

Section: Introductionmentioning

confidence: 99%

“…Other chromatographic methods have also been used for this aim, like ion-exchange chromatography [52,59], ion chromatography [60] gas-chromatography coupled with mass spectrometry [61]. Apart from chromatography, several analytical techniques can also be succesfully applied for measuring selected BAs: controlled-potential methods [22], enzyme-linked immunosorbent assay methods [62] and capillary electrophoresis techniques [63] have been proposed for the His determination, whereas amperometric biosensors were used for the determination of Tyr [64] and square wave adsorbpitive stripping voltammetry for the determination of Trp [65].…”

Section: Introductionmentioning

confidence: 99%

Biogenic Amines in Traditional <em>Fiore Sardo</em> PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method

Zazzu¹,

Addis²,

Caredda³

et al. 2019

Preprint

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This contribution is 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. For doing this, an original RP-HPLC-DAD-UV method has been developed, 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 1100 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 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 situation of health alert for consumers.

show abstract

A simple and rapid method for histamine determination in fermented sausages by mediated chronopotentiometry

Cited by 22 publications

References 32 publications

Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Biogenic Amines in Traditional Fiore Sardo PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method

Amperometric Detection of Histamine with a Pyrroloquinoline‐Quinone Modified Electrode

Biogenic Amines in Traditional <em>Fiore Sardo</em> PDO Sheep Cheese: Assessment, Validation and Application of a RP-HPLC-DAD-UV Method

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