Development of an Electrochemical Sensor for Histamine Detection, Based in the Formation of Complexes with Chelating Agents

Abstract

Histamine(β-imidazolylethylamine) (His) is a biogenic amine. It is an important mediator involved invarious physiological and pathological processes, including neurotransmission and numerous brainfunctions, secretion of some hormones,regulation of gastrointestinal, circulatory functions, andinflammatory reactions. However, a high level of histamine in the human body causes an allergy-likesyndrome called histamine intolerance or histamine poisoning (toxic level 50 mg per 100 g ofproduct). The source of elevated histamine level is due to fermented foods, processed meat, andspoilage of the foodstuff, in particular seafood,due to uncontrolled microbial growth. Therefore,monitoring of histamine is a critical task for the food industry and food safety. Also, electrochemicalsensors have received extensive attention researchers in the development of rapid His detectionmethods due to their low cost, portability, higher sensitivity, and suitability for on-site screening. Thegeneral objective of this work is to develop an electrochemical sensor for the detection of Histaminebased on the modification of gold screen printed electrodes using L-cysteine (L-Cys) as a quelant agentfor the capture of our analite of interest. To study each step of the modification on the electrodesurface, electrochemical techniques were used: Electrochemical Impedance Spectroscopy (EIS) witha frequency of 50kHz and Cyclic Voltammetry(CV) with a window potential of -0.6 to 0.6 V and scanrate of 0.5V/s . As partial conclusions, the modification of the electrode with L-cys/Cu(II) wasdemonstrated by electrochemical methods. Thus, the developed sensor has the potential applicationfor Histamine detection