Determination of histamine in cheese by chronopotentiometry on a thin film mercury electrode

Švarc‐Gajić, Jaroslava; Stojanović, Zorica

doi:10.1016/j.foodchem.2010.07.030

Cited by 42 publications

(19 citation statements)

References 20 publications

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“…In order to perform ultrasonic extraction, the resulting mixture was placed in an ultrasonic bath, and subjected to the ultrasonic effect for 10 min at 60 C. 1 The resulting solution was cooled, centrifuged at 4000 rpm for 15 min, and ltered using 0.45 mm lter paper. The samples were weighed directly in a centrifuge tube of 50 mL.…”

Section: Pre-treatments For Samplesmentioning

confidence: 99%

“…1 The compound is essential in humans owing to its important role in the functioning of physiological processes such as neurotransmission, allergic reactions, microcirculation regulation. 1 The compound is essential in humans owing to its important role in the functioning of physiological processes such as neurotransmission, allergic reactions, microcirculation regulation.…”

Section: Introductıonmentioning

confidence: 99%

“…This formation can be explained as follows. 1 Any food sample is unsuitable for consumption when the histamine amount exceeds 100 mg g À1 . 3 The consumption of vegetables, fermented foods, and certain sh species containing a large amount of histamine has been implicated in causing allergy-like food poisoning known as scombroid poisoning.…”

Section: Introductıonmentioning

confidence: 99%

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A new atomic absorption-based method development for indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame AAS

2016

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A new and sensitive analytical method for the indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame atomic absorption spectrometry (FAAS) was developed. The method was based on the complex formation of histamine with Fe(III) and 2 0 ,4 0 ,5 0 ,7 0tetrabromofluorescein (eosin) at pH 4.5, and then extraction into the micellar phase of polyethylene glycol dodecyl ether (Brij 35). In this study, an ultrasonic assisted cloud point extraction (UA-CPE) procedure was used for the separation/pre-concentration of histamine from the related sample matrices. The optimal conditions were established and a good pre-concentration was achieved using 25 mmol L À1 Fe(III), 5 mmol L À1 eosin, 10 mmol L À1 Brij 35, 0.7% (w/v) Na 2 SO 4 , pH 4.5 citrate buffer, equilibrium temperature of 45 C, incubation time of 20 min and ultrasonication at 40 kHz and 300 W.At optimal conditions, a detection limit of 0.25 mg L À1 with a sensitivity improvement of 143-fold in the linear working range of 0.8-170 mg L À1 was obtained. The proposed method was evaluated for the analysis of some food samples and received a good recovery with the standard addition assay. In addition, the validity of the method was tested by intra-day and inter-day precision studies and recovery experiments, obtaining satisfactory results. To the best of our knowledge, this method was also the first study for indirect determination of histamine in the selected samples using UA-CPE coupled to FAAS.

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Section: Pre-treatments For Samplesmentioning

confidence: 99%

Section: Introductıonmentioning

confidence: 99%

Section: Introductıonmentioning

confidence: 99%

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A new atomic absorption-based method development for indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame AAS

2016

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“…29 The qualitative and quantitative characteristics of the analyte were deter- Figure 2. The electro-reduction mechanism for riboflavin.…”

Section: Instrumentationmentioning

confidence: 99%

Simple, Rapid and Selective Chronopotentiometric Method for the Determination of Riboflavin in Pharmaceutical Preparations Using a Glassy Carbon Electrode

Brezo

Stojanović

Suturović

et al. 2015

ACSi

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A novel, simple, sensitive and reliable electrochemical method for the riboflavin determination using chronopotentiometry with glassy carbon electrode was developed. The most important instrumental parameters of chronopotentiometry including type and concentration of supporting electrolyte, initial potential and current range were examined and optimised in respect to riboflavin analytical signal. Riboflavin provided well defined reduction signal at -0.12 V vs. Ag/AgCl (3.5 mol/L KCl) electrode in 0.025 mol/L HCl. Under optimal conditions, linear response of riboflavin was observed in the concentration range of 0.2-70 mg/L with achieved limit of detection of 0.076 mg/L and limit of quantitation of 0.23 mg/L of riboflavin. Common vitamins and excipients did not interfere with the determination. The proposed method was successfully applied for determination of riboflavin in commercially available pharmaceutical preparations. The obtained results were in statistical agreement to the contents declared by manufacturer and to those obtained by HPLC used as a comparative method.

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“…To our knowledge, only two previously reported studies have focused on the possibility of using chronopotentiometry for histamine determination in foods ( Svarc-Gaji c & Stojanovi c, 2010, 2011. In those studies thin film mercury electrode and thin film nickel electrode were used for electrooxidation of histamine.…”

Section: Introductionmentioning

confidence: 99%

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

Stojanović

Švarc‐Gajić

2011

Food Control

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Determination of histamine in cheese by chronopotentiometry on a thin film mercury electrode

Cited by 42 publications

References 20 publications

A new atomic absorption-based method development for indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame AAS

A new atomic absorption-based method development for indirect determination of histamine in fish samples, dairy products, and alcoholic beverages by flame AAS

Simple, Rapid and Selective Chronopotentiometric Method for the Determination of Riboflavin in Pharmaceutical Preparations Using a Glassy Carbon Electrode

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

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