Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry

Kamankesh, Marzieh; Mohammadi, Abdorreza; Ghanati, Kiandokht

doi:10.1111/1471-0307.12806

Cited by 12 publications

(10 citation statements)

References 26 publications

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“…Although the authors generally applied the method by GC-MS, they applied it to cheese samples by GC-FID, whereby the concentration of Put and Cad was of 38 and 22 mg/kg, respectively. Some authors have used GC-MS as a rapid and sensitive method for the analysis of BA in cheese samples (Kamankesh et al, 2021;Mohammadi et al, 2017). Mohammadi et al (2017) also used simultaneous derivatization and microextraction to quantify BA in cheese samples.…”

Section: Analytical Methods Based On Gas Chromatographymentioning

confidence: 99%

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Analytical strategies for the determination of biogenic amines in dairy products

Moniente

Botello-Morte

García-Gonzalo

et al. 2022

Comp Rev Food Sci Food Safe

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Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in

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Section: Analytical Methods Based On Gas Chromatographymentioning

confidence: 99%

“…Some authors have used GC‐MS as a rapid and sensitive method for the analysis of BA in cheese samples (Kamankesh et al., 2021; Mohammadi et al., 2017). Mohammadi et al.…”

Section: Analytical Methods For Dairy Productsmentioning

confidence: 99%

Analytical strategies for the determination of biogenic amines in dairy products

Moniente

Botello-Morte

García-Gonzalo

et al. 2022

Comp Rev Food Sci Food Safe

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“…Liquid phase microextraction (LPME) is the new generation of traditional liquid–liquid extraction (LLE), which is based totally on the equal dispensation of the specified analytes between the sample solution and extraction phase. The volume of the extraction solvent is miniaturized and the recovery factor is potentiated [ 21 , 22 ]. Dispersive liquid–liquid extraction (DLLME) is one of the subsets of LPME that can efficiently extract various analytes from food.…”

Section: Introductionmentioning

confidence: 99%

The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry

Kamankesh

Barzegar

Shariatifar

et al. 2023

Foods

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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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“…Therefore, the specificity of the detection method is paramount. Historically, the major analytical approach for HA determination in food samples was chromatographic separation, − which is typically connected to high instrumentation costs and the necessity of trained operators. To meet the requirements for a more rapid and low-cost detection within a large number of samples, highly sensitive and specific immunological methods, such as enzyme-linked immunosorbent assays (ELISAs), using specific HA antibodies have been used for HA sensing. − Aptamers are alternative molecular recognition elements, usually composed of deoxyribonucleic acid (DNA) or ribonucleic acid (RNA) oligonucleotides (typically 15–80 nucleotides) that can bind their target via the formation of specific three-dimensional structures in aqueous solution .…”

mentioning

confidence: 99%

Rapid and Wash-Free Time-Gated FRET Histamine Assays Using Antibodies and Aptamers

Luo

et al. 2022

ACS Sens.

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Histamine (HA) is an indicator of food freshness and quality. However, high concentrations of HA can cause food poisoning. Simple, rapid, sensitive, and specific quantification can enable efficient screening of HA in food and beverages. However, conventional assays are complicated and time-consuming, as they require multiple incubation, washing, and separation steps. Here, we demonstrate that time-gated Förster resonance energy transfer (TG-FRET) between terbium (Tb) complexes and organic dyes can be implemented in both immunosensors and aptasensors for simple HA quantification using a rapid, single-step, mix-and-measure assay format. Both biosensors could quantify HA at concentrations relevant in food poisoning with limits of detection of 0.19 μg/mL and 0.03 μg/mL, respectively. Excellent specificity was documented against the structurally similar food components tryptamine and l-histidine. Direct applicability of the TG-FRET assays was demonstrated by quantifying HA in spiked fish and wine samples with both excellent concentration recovery and agreement with conventional multistep enzyme-linked immunosorbent assays (ELISAs). Our results show that the simplicity and rapidity of TG-FRET assays do not compromise sensitivity, specificity, and reliability, and both immunosensors and aptasensors have a strong potential for their implementation in advanced food safety screening.

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Determination of biogenic amines in Lighvan cheese using a novel hollow‐fibre electromembrane‐microextraction coupled with gas chromatography–mass spectrometry

Cited by 12 publications

References 26 publications

Analytical strategies for the determination of biogenic amines in dairy products

Analytical strategies for the determination of biogenic amines in dairy products

The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry

Rapid and Wash-Free Time-Gated FRET Histamine Assays Using Antibodies and Aptamers

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