Abstract
A new spectrofluorimetric method was developed in this study for simple determination of cadaverine (CD) (1,5-diaminopentane) in flesh of mackerel fish. This method required homogenization of the flesh, solid phase extraction (SPE) with 0.4M HCl/methanol or water/methanol (25/75 v/v), centrifugation and derivation with orthophthalaldehyde (OPA). Physico-chemical parameters that affected the sensitivity of the fluorescence signal of the cadaverine-dihydrochloride/orthophthalaldehyde complex (CD/OPA), were optimised; these included reaction time, temperature, solvent system, pH and reactants concentrations (OPA/CD). The study was conducted in acetate buffer (pH 3.5 and 7) and showed low limits of detection (LOD), 0.6 and 25.5 ng.mL– 1 respectively. The limits of quantification (LOQ) obtained were 3.5 ngmL–1 (pH 3.5) and 122 ngmL–1 (pH 7). The sensitivity of the results allowed its satisfactory application for quantification of cadaverine in fish.
Highlights
Biogenic amine refers to a group of biomolecules with different chemical structures and a common amine group which have a biological origin
A new spectrofluorimetric method was developed in this study for simple determination of cadaverine (CD) (1,5-diaminopentane) in flesh of mackerel fish
We proposed to study the stoichiometry of the reaction of complexation between cadaverine and orthophthalaldehyde (OPA) because cadaverine and OPA are non-fluorescent substances in water
Summary
Biogenic amine refers to a group of biomolecules with different chemical structures and a common amine group which have a biological origin Those molecules are synthetized by micro-organism on human, animal and plants tissus (Ladero, Calles-Enríquez, Fernández, & Alvarez, 2010). The amino acid decarboxylase needs pyridoxal-5-phosphate or pyruvoyl coenzymes to catalyze the reaction (Kamath, Vaaler, & Snell, 1991) The product of this decarboxylation is an amine called biogenic amine. Enterobacteria are mainly producers of putrescine and cadaverine while enterococcis produce mostly Tyramine (ten Brink, Damink, Joosten, & Huis in 't Veld, 1990., Suzzi, & Gardini, 2003) These microorganisms are a part of the food flora or can be introduced by contamination before or during foodstuffs handling. As a result of this fact, the first stages of fermentation are crucial in the formation of biogenic amines (ten Brink, Damink, Joosten, & Huis in 't Veld, 1990., Latorre-Moratalla, Bover-Cid, & Vidal-Carou, 2010)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
