Novel approaches for the determination of biogenic amines in food samples

Rivoira, Luca; Žorž, Mojca; Martelanc, Mitja; Budal, Sara; Carena, D.; Franko, Mladen; Bruzzoniti, Maria Concetta

doi:10.24193/subbchem.2017.3.08

Cited by 7 publications

(7 citation statements)

References 22 publications

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“…The LOD values obtained are in line with those observed for BAs analyzed with HPLC and fluorescence detection (same injection loop volume) after pre‐column derivatization with 2,3‐dicarboxaldehyde …”

Section: Resultssupporting

confidence: 84%

“…High‐performance liquid chromatography methods, including reversed‐phase and ion‐exchange mechanisms, are by far the most widely employed approaches for the analysis of BAs, but they have the intrinsic disadvantage that pre‐column or post‐column derivatization is needed to obtain sensitive instrumental detection, even with mass spectrometry . Recently, to improve sensitivity, in comparison with the more conventional HPLC‐fluorescence technique, innovative approaches based on HPLC combined with thermal lens spectrometry (TLS) have been investigated …”

Section: Introductionmentioning

confidence: 99%

“…Screening techniques based on nuclear magnetic resonance analysis or on TLS after enzymatic reaction, allow the determination of the total content of BA, while suitable biosensoristic techniques allow the determination of single amines.…”

Section: Introductionmentioning

confidence: 99%

“…17 Recently, to improve sensitivity, in comparison with the more conventional HPLC-fluorescence technique, innovative approaches based on HPLC combined with thermal lens spectrometry (TLS) have been investigated. 18 Screening techniques based on nuclear magnetic resonance analysis 17 or on TLS after enzymatic reaction, 18 allow the determination of the total content of BA, while suitable biosensoristic techniques 19 allow the determination of single amines.…”

Section: Introductionmentioning

confidence: 99%

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Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

2019

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BACKGROUND The presence of biogenic amines (BAs) fermented food is well known. They may affect food quality, posing health risks. In this work, four typical Italian cheeses, exported worldwide, were analyzed to determine the possible presence of BAs. The cheese samples were analyzed untreated and having been subjected to common or incorrect consumer handling (domestic grating, unrefrigerated storage). RESULTS A chromatographic‐amperometric method was developed and validated. Extraction of BAs was performed by the addition of eluent, determining matrix effect and recovery of biogenic amines directly within the cheeses. Biogenic amines were present in the range of 0.019–0.044 g kg−1, well below the current EU limit. Home‐manipulation confirmed recontamination of the cheese. The contents of BAs were correlated with the main processing parameters and with the nutritional properties of the four cheeses through the multivariate statistical analysis (principal component analysis). This is believed to be the first study that presents these correlations. CONCLUSION This study highlights correlations among BAs and carbohydrates, and anticorrelations with pH and, to a lesser extent, with moisture. Interestingly, BAs are correlated with fat content. This correlation was confirmed by a new principal component analysis performed on our data set with additional data from the literature. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

2019

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“…As noted above, from the point of view of food safety and to assess the potential toxic effect of BAs, it is important to control and determine which BAs should be addressed. A number of swift and accurate analytical methods have been developed to determine BA levels in different foods and they were collected in various reviews [36,53,54,55,56,57,58]. These methods range from the more traditional colorimetric and fluorometric methods focused mainly on determining histamine individually, as is also the case with fast commercial kits based on the Elisa enzyme immunoassay to detect histamine in fish, to methods allowing for the simultaneous determination of several BAs (preferable) using chromatography methods such as: gas chromatography (CG) and gas chromatographic–mass spectrometry, high-performance liquid chromatography (HPLC), HPLC-tandem mass spectrometry, flow injection analysis (FIA), capillary electrophoresis, etc.…”

Section: Analytical Determination Of Biogenic Aminesmentioning

confidence: 99%

Impact of Biogenic Amines on Food Quality and Safety

Ruíz‐Capillas

Herrero

2019

Foods

415

291

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Today, food safety and quality are some of the main concerns of consumer and health agencies around the world. Our current lifestyle and market globalization have led to an increase in the number of people affected by food poisoning. Foodborne illness and food poisoning have different origins (bacteria, virus, parasites, mold, contaminants, etc.), and some cases of food poisoning can be traced back to chemical and natural toxins. One of the toxins targeted by the Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) is the biogenic amine histamine. Biogenic amines (BAs) in food constitute a potential public health concern due to their physiological and toxicological effects. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In recent years there has been an increase in the number of food poisoning cases associated with BAs in food, mainly in relation to histamines in fish. We need to gain a better understanding of the origin of foodborne disease and how to control it if we expect to keep people from getting ill. Biogenic amines are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.), and BA formation is influenced by different factors associated with the raw material making up food products, microorganisms, processing, and conservation conditions. Moreover, BAs are thermostable. Biogenic amines also play an important role as indicators of food quality and/or acceptability. Hence, BAs need to be controlled in order to ensure high levels of food quality and safety. All of these aspects will be addressed in this review.

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Method development and validation for the determination of biogenic amines in soy sauce using supercritical fluid chromatography coupled with single quadrupole mass spectrometry

Song

Huang

Gou

et al. 2020

J of Separation Science

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Biogenic amines have been reported in many foods such as fish, meat, and soy sauce. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. In this study, a green and efficient method using supercritical fluid chromatography coupled with single quadrupole mass spectrometry was developed for determination of biogenic amines in soy sauce. The chromatographic and mass spectrometry conditions were systematically optimized in terms of selectivity and peak shape. Nine biogenic amines were well separated within 25 min on a Cosmosil 5HP column using 5% (v/v) water and 0.2% (v/v) ammonia solution in methanol as mobile phase additives at a backpressure of 120 bar and temperature of 40°C. The established method was fully validated regarding the linearity, sensitivity, precision, and accuracy. The limits of detection and limits of quantification ranged from 0.03 to 10.50 μg/mL and 0.10 to 23.1 μg/mL, respectively. The relative standard deviations for intra‐ and interday precisions were all lower than 9.36% and the recoveries ranged from 75.82 to 99.63% and 80.10 to 99.89% for two levels of standards spiked in soy sauce, respectively. Finally, the established method was successfully applied to the quantitative analysis of biogenic amines in soy sauce.

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Novel approaches for the determination of biogenic amines in food samples

Cited by 7 publications

References 22 publications

Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

Chromatographic determination of biogenic amines in four typical Italian cheeses: correlations with processing and nutritional characteristics through a chemometric approach

Impact of Biogenic Amines on Food Quality and Safety

Method development and validation for the determination of biogenic amines in soy sauce using supercritical fluid chromatography coupled with single quadrupole mass spectrometry

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