Improved method for the determination of biogenic amines and polyamines in vegetable products by ion-pair high-performance liquid chromatography

Biogenic Amines as Quality Marker in Organic and Fair-Trade Cocoa-Based Products

“…Quantities of total BAs ranged from 5.7 µg·g −1 in sample 4 to 79.0 µg·g −1 in sample 47, with wide variations depending on the sample. The recorded data are of the same order of magnitude of those reported in previous studies concerning cocoa beans and chocolate from conventional agricultural which showed a total BAs concentration from a few µg·g −1 and never exceeding 35 µg·g −1 [20,21]. The same order of magnitude of total BAs concentrations was recorded by Baranowska and Plonka (2015) proposing an analytical method to simultaneously determine BAs and other analytes in cocoa products by LC-DAD and LC-FL [22].…”

“…It has been found in hazelnut up to about 35 mg•kg −1 of BAs, mostly SPD and SPM [20]. In the case of milk powder, the severe heat treatment applied during processing can strongly support the thermogenic formation of BAs.…”

Simultaneous Determination of Biogenic Amines and Methylxanthines in Foodstuff—Sample Preparation with HPLC-DAD-FL Analysis

“…One of Parkinson's disease (PD) symptoms is deficiency of dopamine in extrapyramidal system. Dopamine occurs in vines (Hlabangana et al 2006), bananas (Lavizzari et al 2006), as well as chocolate (Pastore et al 2005) and cocoa products (Melzig et al 2000). Serotonin controls blood pressure (vasoactive compound).…”

“…Variety and specificity of food sample require many stages of initial preparation like homogenization, degassing, and degreasing. For biogenic amines, extraction procedures solid-phase extraction (Hernández-Orte et al 2008), liquid-liquid extraction (Lavizzari et al 2006) and solid-liquid extraction were used. Sometimes solid-liquid extraction was supported by ultrasound (Pastore et al 2005;Favaro et al 2007;Tang et al 2006).…”

Simultaneous Determination of Trigonelline, Caffeine, Chlorogenic Acid and Their Related Compounds in Instant Coffee Samples by HPLC Using an Acidic Mobile Phase Containing Octanesulfonate

“…30 Octanesulfonate, a C8 alkylsulfonate, as an ion-pair reagent has been widely used for the analysis of basic and zwitterionic componds in foods and other real samples. [31][32][33][34][35] In order to analyze all analytes by using a reversed HPLC method, we added octanesulfonate to the acidic mobile phase as an ion-pairing reagent for the cationic analytes. The effect of the octanesulfonate concentration (2 -8 mM) on the retention times of analytes was evaluated (Fig.…”