Automated derivatization and fluorimetric determination of biogenic amines in milk by zone fluidics coupled to liquid chromatography

Notou, Maria; Zotou, Anastasia; Tzanavaras, Paraskevas D.; Themelis, Demetrius G.

doi:10.1016/j.chroma.2014.06.047

Cited by 13 publications

(5 citation statements)

References 15 publications

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“…Thermolabile proteases secreted by psychrotrophs can sustainably break down proteins during UHT milk storage [13], producing short-chain peptides and amine compounds with a bitter taste. Recent studies on the formation of bitter taste and gels in UHT milk have been confirmed by numerous studies [21]. Devi et al also found that the pH of the liquid formula gradually decreased during storage, suggesting that the fat might have had contact with oxygen to produce free fatty acids [22].…”

Section: Analysis Of the Quality Characteristics Of Deteriorated Milk...mentioning

confidence: 87%

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Ding,

He,

et al. 2024

Food Science and Human Wellness

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Commercial sterility does not guarantee the sustained stability of ultrahigh temperature (UHT) milk over six months shelf life. We explore the microbiota presented in normal (SZ) and quality deteriorated UHT milk (QY and WY) products from the same brand. Based on high-throughput sequencing research results, 11 phyla and 54 genera were identified as dominant microbiota. Pseudomonas, Streptococcus, and Acinetobacter as core functional microbiota significantly influenced the UHT milk quality properties. Moreover, principal component analysis (PCA) and multivariate analyses were used to examine the quality characteristics, including 11 physicochemical parameters, 10 fatty acids, and 2 enzyme contents, in normal and quality deteriorated UHT milk. We found that the abundance of Pseudomonas increased in quality deteriorated milk (WY) and showed a significant positive correlation with heat-resistant protease content. Acinetobacter in quality deteriorated milk (QY) also considerably contributed to the content of heat-resistant lipase, which resulted in spoilage deterioration of UHT milk.

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Section: Analysis Of the Quality Characteristics Of Deteriorated Milk...mentioning

confidence: 87%

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Ding,

He,

et al. 2024

Food Science and Human Wellness

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“…Many isoindoles are fluorescent and have found recent and widespread use in analytical methods for the detection of amino acids [42][43][44][45] and other amine-containing compounds. 46 In such methods, the amino acids or amines are derivatized as fluorescent isoindoles 23 via a condensation reaction between their amino groups 22 and ortho-phthalaldehyde (OPA, 21) (Scheme 3). Additionally, isoindolecontaining structures are used as dyes (Figure 7), such as the fluorescent BODIPY dyes 24 and 25 5,47,48 and the highly pigmented phthalocyanines 26.…”

Section: Review Synthesismentioning

confidence: 99%

Recent Developments in Isoindole Chemistry

Wang¹,

Weintraub²

2022

Synthesis

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Isoindoles are highly reactive aromatic heterocycles that have a variety of important applications in areas such as medicine, analytical detection, and solar energy. Due to their highly reactive nature, isoindoles can be used to access their derivatives, which possess a diverse array of biological activities. However, their reactivity also makes isoindoles unstable and thus, difficult to prepare. Consequently, there has been a need for the development of novel methods that address some of the synthetic challenges and limitations, as well as reactions that utilize isoindoles to access potentially useful compounds. This review will give an overview of the novel reactions reported within the past decade (2012 to 2022) that involve 2H- and 1H-isoindoles and fused isoindoles as reactants, key intermediates, or products. This review is divided into two parts, with the first part focusing on the synthesis of isoindoles and the second part focusing on reactions of isoindoles. The scopes and limitations of the methods described therein will be discussed and the significance of their contributions to the literature will be highlighted. Similar reactions will also be compared.1 Introduction2 Synthesis of Isoindoles2.1 Synthesis of 2H-Isoindoles2.2 Synthesis of 1H-Isoindoles3 Reactions of Isoindoles3.1 Reactions of 2H-Isoindoles3.2 Reactions of 1H-Isoindoles4 Conclusions

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“…The chemical structures of BAs can be categorised into heterocyclic [histamine (HIS), tryptamine (TR) and 5‐hydroxytryptamine (HYTR)], aromatic [phenylethylamine (PHE), tyramine (TYR), octopamine (OCT) and dopamine (DOP)] and aliphatic [putrescine (PUT), cadaverine (CAD), spermine (SP), spermidine (SPD) and agmatine (AGM)] (Lee et al ., ). Other than living organisms, BAs is frequently found in various fermented foods (Guo et al ., ), for example wine (Tuberoso et al ., ), cheese (Spizzirri et al ., ), milk (Notou et al ., ), sausages (Latorre‐Moratalla et al ., ), vinegar (Ordonez et al ., ), coffee (Restuccia et al ., ), meat (Lázaro et al ., ), marine products (Hosseini et al ., ; An et al ., ), natto products (Kim et al ., ) and soy products (Yang et al ., ). BAs in foods are the major byproducts generated from the metabolisms of amino acids during storage or fermentation process; thus, their levels and types varied by food composition, microbial flora and fermentation conditions (Halász et al ., ; Ouyang et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Determination and distribution of biogenic amines in bee pollen

Zhao

Shan

et al. 2017

Int J of Food Sci Tech

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The natural decomposition of proteins yields peptides and amino acids, which are susceptible to further decay, resulting in formation of biogenic amines (BAs) in proteinaceous foods such as bee pollen (BP). However, excessive consumption of BAs will bring side effects, so it is vital to study the presence of BAs in BP. In this study, a sensitive and reliable ultra-high-performance liquid chromatography-tandem mass spectrometric method was used for the determination of 12 BAs in BP. Large variations in the distribution and levels of BAs were observed with its total concentrations ranging from 6837.4 to 25444.2 lg kg À1. In addition, the changes in the levels of BAs during storage and fermentation were preliminarily investigated. The results showed that fermentation significantly altered the quantities of BAs in rape BP, while changes during storage were modest. The results of this study could be applied for quality evaluation and risk assessment of BP in near future.

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Automated derivatization and fluorimetric determination of biogenic amines in milk by zone fluidics coupled to liquid chromatography

Cited by 13 publications

References 15 publications

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Research on the quality deterioration of UHT milk products during shelf life: core microorganisms and related characteristics

Recent Developments in Isoindole Chemistry

Determination and distribution of biogenic amines in bee pollen

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