Determination Of Biogenic Amines Research Articles

Determination of Biogenic Amines in Food by Capillary Electrophoresis

Determination of Biogenic Amines in Food by Capillary Electrophoresis

Rapid determination of biogenic amines in ossotide injections by microfluidic chip-mass spectrometry platform: Optimization of microfluidic chip derivatization using response surface methodology

The microfluidic-chip mass spectrometry (MS) platform was developed for the rapid and automatic determination of 10 biogenic amines (BAs) in ossotide injections. The microfluidic chip was primarily consisted of a square unit for derivatization and a solid phase extraction (SPE) unit. The derivatization unit could achieve automatic mixing and reaction between sample and derivatization reagents, after which the targets were purified and enriched in SPE unit, further improving the sensitivity. To select the optimal derivatization conditions, four major parameters affecting derivatization in the microfluidic chip were optimized using Box-Behnken response surface design. On-chip derivatization unit enabled the shortest derivatization time by thorough solution mixing. There is no additional pretreatment required for the entire process. The developed method achieved satisfactory limits of detection (0.045–0.855 ng/mL) and limits of quantitation (0.156–3.11 ng/mL). The recoveries of the method ranged from 75.0 % to 106 % when coupled in-line with MS. This pretreatment chip-MS platform was successfully applied to BAs detection in the commercially available ossotide injections, demonstrating the prospects of this technique as a potential method for the rapid determination. The results of BAs in ossotide injections provide a basis for the formulation of the limit standard in pharmaceutical preparations.

A Review on the Determination of Biogenic Amines in Fresh and Processed Fish Products using HPLC, LC-MS/MS and Other Chromatographic Methods.

Biogenic amines (BAs) are compounds deemed to be foodstuff contaminants and are the cause of poisoning or allergy. The main BAs found in foods include histamine, tyramine, putrescine, cadaverine, spermine and spermidine. The number of poisoning cases related to BAs in food has increased, which is reinforcing the need for BAs detection to ensure food safety. BAs are found in varying quantities in different foods such as fish, fruits, meat, cheese, vegetables, beer, and wine. Currently, different analytical techniques are used for BAs detection, as well as sample treatment methods that allow greater sensitivity, higher analyzing speed and lower detection limits. Moreover, BAs can be precursors of nitrosamines, which have been associated with mutagenic and carcinogenic activity. This review aims to provide a general approach to the different detection techniques of the BAs in foods, their concentrations and treatment methods.

Freshness evaluation of grass carp by volatile biogenic amines monitored by secondary electrospray ionization ion mobility spectrometry

In this paper, a secondary electrospray ionization ion mobility spectrometry (SESI-IMS) method using ammonium acerate was evaluated for rapid determination of the various volatile biogenic amine contents in grass carp (Ctenopharyngodon idella). The ammonium ion generated by electrospray ionization source functions as reactant ion to react with volatile biogenic amines in gas phase and separated in the drift tube. The SESI-IMS method requires minimum sample preparation and minimum interferences, and volatile biogenic amines show their unique drift times without overlapping. The content of volatile biogenic amines demonstrates good correlations with storage times at 4 ℃ and 8 ℃ cold storage. It is shown that trimethylamine and putrescine are the dominant biogenic amines during the cold storage process. Other freshness indicates including sensory evaluation, hardness, pH and total volatile basic nitrogen (TVB-N) also show good consistency with volatile biogenic amines. The developed method is a rapid, simple, and sensitive method for the determination of volatile biogenic amines in grass carp.

Determination of biogenic amines in dry fish samples (Scomber scombrus)

The research focuses on the comprehensive analysis and quantification of biogenic amines in dry fish samples, an essential aspect of food safety and quality. To achieve accurate and reliable results, a robust analytical method was adopted using high-performance liquid chromatography (HPLC) equipped with DAD UV/ Vis detector. The extraction of biogenic amines from dry fish samples was optimized to ensure maximum recovery, and suitable derivatization techniques were employed to enhance the detectability of these compounds. Nine (9) biogenic amines; Histamine (HIS), Cadaverine (CAD), Tyramine (TYM), Ethylamine (ETH), Methylamine (MET), Putrescine (PUT), Typtamine (TYP), Agmatine (AGM) and Isoamlamine (ISO) were analyzed in the fish samples. The correctness and repeatability of the method were assessed by performing replicate analyses (n = 3) for two samples of dried fish from Mile 2 and Choba sites respectively. The detection levels of biogenic amines in the dried fish samples ranged from 1.mg/kg to 1.70 mg/kg for agmatine; from 0.03 mg/kg to 0.04 mg/kg for cadaverine; from 5.52 mg/kg to 5.60 mg/kg for Ethylamine; from 0.42 to 0.48mg/kg for histamine; from 7.15 mg/kg to 7.16 mg/kg for Methylamine; from 5.13 mg/kg to 5.29 mg/kg for Isoamalamine; from 0.84 mg/kg to 0.90 mg/kg for Putrescine; from 2.70 mg/kg to 2.90 mg/kg for tryptamine and from 4.26 mg/kg to 4.44 mg/kg for tyramine across all sample locations respectively. The maximum histamine, Cadaverine and Agmatine detection levels were significantly less than other bioamines detected. Nine biogenic amines were detected where Cadaverine tends to be the lowest and high Methylamine concentration was recorded in both samples, though less than those of the regulation and recommendation set by the EU regulations and national standards for fish products.

A high-performance liquid chromatography with dSPE clean-up method for determination of biogenic amines in ripened meat products

Biogenic amines (BAs) are nitrogen compounds formed during decarboxylation of amino acids with the participation of bacteria. A method based on high-performance liquid chromatography with diode array detector (HPLC–DAD) for the determination of eight biogenic amines in ripened meat products was developed and validated. Biogenic amines were extracted with 0.1 M hydrochloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, extracted with toluene, and dried under a stream of nitrogen. After reconstitution in acetonitrile, the extract was subjected to clean-up by dispersive solid-phase extraction (dSPE) using Z-Sep+ sorbent. The method was validated with the BAs at three concentration levels: 50, 100 and 200 mg/kg. The limit of detection (LOD) ranged from 1.51 to 2.20 mg/kg, and limit of quantification (LOQ) was between 5.08 and 7.34 mg/kg. The obtained correlation coefficients (R2) ranged from 0.9997 to 0.9999 for all BAs. The precision (RSDr) values were < 20% and the recovery values for all amines were in the satisfactory range of 70–120% The developed method was applied to the analysis of 39 ripened meat products samples as retailed in Poland.

Determination of selected biogenic amines in fermented vegetables juices

Fermented vegetables and fruits are a good source of selected vitamins, antioxidants, microelements and revealed immune-boosting properties. The appropriate content of health-promoting compounds and probiotics allows you to qualify juices from fermented vegetables or fruits as better-for-you food. Notwithstanding, biogenic amines in this type of food are also detected due to the fermentation process, which may negatively affect their health-promoting properties. In this study, various biogenic amines were determined in juices obtained during the pressing of fermented vegetables (white and red cabbage, cucumbers, tomatoes, cauliflowers, celery, celery leaves, broccoli, and beetroots). The level of monamines (histamine, tyramine, tryptamine, and phenylethylamine), diamines (putrescine, cadaverine), and polyamines (spermidine and spermine) was discussed. The significant discrepancies between all the tested determined compounds as well as the sums of the BAs in tested samples, were observed. The calculated values of BAs sum varied from 6.36 mg L−1 (fermented tomato juice) to 116.52 mg L−1 (fermented cucumber juice). Among the determined amines, the majority were histamine, tyramine, putrescine, and cadaverine (from 66% to 97–98% of total biogenic amines level). Moreover, depending on the type of tested juice, the amount of histamine and tyramine in the full content of BAs was between 0.44% (for fermented red cabbage juice) and 68% (for fermented broccoli juice). According to our knowledge, this is the first time that the determination of biogenic amines in fermented vegetable juices has been studied.

HPLC/HILIC determination of biogenic amines in wines produced by different winemaking technologies

AbstractThe present study evaluated the effect of winemaking technologies on the concentration of different biogenic amines in Chardonnay wines. Wines produced from sedimented, inoculated must with active dry yeast without malolactic fermentation were compared with wine produced from nonsedimented must spontaneously fermented with malolactic fermentation. Histamine and putrescine concentrations were not significantly different in either variant. The highest concentration of histamine was 0.055 mg L−1, and the highest concentration of putrescine was 1.6 mg L−1 in both variants. Statistically significantly higher values of cadaverine (from 0.06 to 0.07 mg L−1), spermidine (from 0.8 to 1.4 mg L−1), spermine (from 0.15 to 0.25 mg L−1), and isoamylamine (from 0.40 to 0.46 mg L−1) were found in the variant made from nonsedimented must, in which spontaneous malolactic fermentation was performed. The higher concentration of biogenic amines in this variant may be due to the different composition of lactic bacteria during the spontaneous malolactic fermentation. A simplified, unpublished HILIC method of chromatographic separation of biogenic amines without prior deprivation with MS-MS detection was used to determine individual biogenic amines.

Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography-Tandem Mass Spectrometry.

A method for the determination of nine biogenic amines (BAs) in wine was established using ion chromatography-tandem mass spectrometry (IC-MS/MS) without derivatization. BAs were separated by a cation exchange column (IonPac CG17, 50 mm × 4 mm, 7 µm) with a gradient aqueous formic acid elution. Good linearity was obtained for nine BAs with coefficients of determination (R2) > 0.9972 within the range of 0.01-50 mg/L. The limits of detection and quantification were within the ranges of 0.6-40 µg/L and 2.0-135 µg/L, respectively, with the exception of spermine (SPM). The recoveries were demonstrated within the range of 82.6-103.0%, with relative standard deviations (RSDs) of less than 4.2%. This simple method featuring excellent sensitivity and selectivity was suitable for the quantification of BAs in wines. The occurrence of BAs in 236 wine samples that are commercially available in China was determined. The BA levels in wines of different geographical origins varied significantly. The acute dietary exposure assessment of BAs was carried out by calculating the estimated short-term intake (ESTI) and comparing the acute reference dose (ARfD) specified by the European Food Safety Authority (EFSA). Results showed that the exposure to histamine (HIS) and tyramine (TYR) via the consumption of wines was much lower than the recommended ARfD level for healthy individuals. However, exposure could lead to symptoms in susceptible individuals. These results provided basic data regarding the occurrence and risk of BAs in wines for wine production, health guidance and consumer safety.

The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry.

The determination of biogenic amines (BAs) as serious food contaminants and chemical indicators of unwanted microbial contamination or deficient processing conditions in non-alcoholic beers is of great interest for the beverage industries. In the present investigation, the combination of hollow fiber-electro-membrane extraction (HF-EME) and dispersive liquid-liquid microextraction (DLLME) followed by gas chromatography-mass spectrometry (GC/MS) was applied for the analysis of histamine, putrescine, tyramine, cadaverine in non-alcoholic beers. EME is fundamentally based on the electrostatic attraction, diffusion and solvability of analytes in a selected acceptor phase. This membrane-based extraction technique promoted selectivity and the enrichment factor. The DLLME process reduced the volumes of organic solvents and make the coupling of HF-EME to the CG/MS conceivable. The leading variables, which have a great effect on extraction recovery, were optimized. The relative standard deviation was achieved between 4.9 and 7.0%. The recoveries were between 94% and 98%. The limit of detection and limit of quantification were found to be 0.92-0.98 ng mL-1 and 3.03-3.23 ng mL-1, respectively. The enrichment factor was calculated in the range 36-41. The achievements revealed that putrescine and tyramine, with concentrations of 3.87 and 2.33 µg g-1, were at the highest concentration in non-alcoholic beers. This offered method with great benefits could help beverage industries to monitor the concentration of BAs in beers and control them.

Fluorescence digital image-based method to measure biogenic amines in Buffalo Mozzarella and other cheeses produced in Brazil

A fluorescence digital image-based (FDIB) method was applied for the determination of total biogenic amines in Mozzarella, Buffalo Mozzarella, Prato and Coalho cheese. For the first time in the literature a FDIB has been applied to quantify biogenic amines (BA) in cheese samples. No analytical methods have been reported before for the analysis of BA in Buffalo Mozzarella. Therefore, two BAs, i.e., Histamine and Tyramine were selected as models to evaluate the behavior of BAs during the derivatization reaction with dansyl chloride (DNS-Cl). The total biogenic amines ranged from 16.98 ± 0.98 mg L−1 to 72.48 ± 1.78 mg L−1 for cheese samples. Similar results with a confidence level of 95% were obtained using high performance liquid chromatography with spectrophotometric detection at 254 nm. The FDIB method developed reduces analytical steps such as extraction of excess of derivatizing agent, purification, removal of the used solvent, pre-concentration of analytes, filtration, and other analytical procedures that are used in HPLC, colorimetry, spectrophotometry, spectrofluorometry and other analytical methods. Thus, the FDIB is faster, low cost and generates less waste, being a more green method compared to the mentioned methods.

Determination of biogenic amines in chicken, beef, and mutton by dansyl chloride microwave derivatization in Malaysia

In this study, an improved dansyl-chloride derivatization technique using a microwave synthesizer was used for the qualitative and quantitative analyses of biogenic amine in the fresh meat samples. The derivatization technique was optimized in terms of temperature, reaction time, and spinning speed. The derivatization method together with a validated reversed-phase HPLC-DAD method was used for the determination of biogenic amines in chicken, beef, and mutton sold in the wet market. The results of the analyses showed that tryptamine, putrescine, and histamine were generally detected in all the three types of meat. Higher levels of histamine were found in chicken and beef. However, low levels of histamine were observed in mutton. Tyramine was either detected low or moderate in all the three types of meat. The biogenic amines of the fresh meat sold in the wet market is generally higher than the reported values. The mechanisms of biogenic amines-dansyl-chloride formation were investigated and proposed. PRACTICAL APPLICATION: The biogenic amine derivatization method was improved. The improved derivatization method can be potentially used for various food products beside meats for routine biogenic amine analyses due to its fast analysis time and simplicity. High levels of biogenic amines were generally found in the meat sold in the wet markets. However, proper handling of the raw meat can reduce the risk of infection.

Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses.

Biogenic amines (BAs) are organic, basic nitrogenous compounds formed during the decarboxylation of amino acids. A method for the determination of eight biogenic amines (tryptamine, 2-phenyletylamine, putrescine, cadaverine, histamine, tyramine, spermidine, spermine) in ripened cheeses was developed and validated. Cheese samples with the addition of internal standards were extracted with 0.2 M perchloric acid and pre-column derivatized with dansyl chloride at 60 °C for 15 min, purified with toluene and dried under a stream of nitrogen. The samples were analyzed using high performance liquid chromatography with diode array detector (HPLC-DAD). The method was validated with the BAs at three concentration levels: 50, 100, and 200 mg/kg, respectively. The obtained values of correlation coefficient (R2) ranged at 0.9997−0.9998 for all of compounds. The limits of detection (LOD) and quantification (LOQ) were in ranges 1.53−1.88 and 5.13−6.28 mg/kg, respectively. The recovery for all of biogenic amines ranged from 70 to 120% and the precision (RSDr) value were <20%. The validated method was applied to analysis of 35 real ripened cheese samples purchased in Poland.

Simultaneous Determination of Amino Acids and Biogenic Amines by Liquid Chromatography Coupled to Mass Spectrometry for Assessing Wine Quality

Biogenic amines (BAs) and free amino acids (AAs) are low-molecular nitrogenous compounds occurring in a wide range of foodstuffs, found in increased amount in different fermented foods, seafood, and wines. This study deals with the development of an analytical method based on liquid chromatography with tandem mass spectrometry with precolumn derivatization with dansyl chloride for the determination of BAs and AAs in musts, wines, and sparkling wines. The resulting compositional profiles have been exploited as potential descriptors of quality and other oenological issues using chemometric methods including principal component analysis (PCA) and partial analysis of least squares-discriminants (PLS-DA). Proline is the most abundant compound, and other remarkable species are lysine, ethanolamine, tyramine, histamine, and putrescine. Fermented samples (wines and sparkling wines) are much richer in both BAs and free AAs than the initial musts. Significant differences have also been noticed in the quality, as the best products display, in general, lower levels. The dissimilarities in the content of the analytes between the two grape varieties studied (pinot noir and xarel·lo) and those dealing with quality aspects have made it possible to establish a tree to classify the samples based on these two features with excellent classification rates.

Conductive Cloth-Assisted Electromediated Extraction for the Determination of Biogenic Amines from Beverages

Conductive Cloth-Assisted Electromediated Extraction for the Determination of Biogenic Amines from Beverages

Determination of Biogenic Amines in Food and Beverage Samples

Biogenic amines are low-molecular-weight nitrogen compounds that are formed primarily by the decarboxylation of amino acids by microbial enzymes. These active substances are found mainly in various types of food or beverages. At certain concentrations, biogenic amines are essential for many physiological functions but toxic if consumed in large quantities. Therefore, the development and optimization of methods sensitive to determine these substances are very much needed. The determination of biogenic amines in food and beverages by the most commonly used separation methods with different types of detection is covered in this review.

Determination of Biogenic Amines in Some Cheese Consumed in Hatay Region

Biogenic amines are biologically active, nitrogen based, low molecular mass substances and they consider as quality and toxicity indicators of foods. The amount of biogenic amines indicates also the freshness of the food products. These compounds form during production or storage of protein rich foods under unhygienic conditions. These amines are usually formed in protein rich foods by the act of microorganisms which has decarboxylase activity under inappropriate technological processing conditions especially while fermentation processes. Cheese, yogurt, kefir are among the most consumed fermented foods. Since these products are much consumed food products, the analysis of biogenic amines in them is very important in terms of consumer health and product quality. Biogenic amines taken in high amounts are known to cause headache, nausea and more serious food poisoning. There are studies both abroad and in our country on cheese varieties where biogenic amine formation is frequently observed. However, there is no study conducted in the Hatay region, which is extremely rich in terms of cheese varieties. Within the scope of this study, biogenic amine analyzes were performed on 20 cheese samples produced and consumed in the Hatay region after they were kept in the refrigerator at 4 ºC for 30 days. Total biogenic amine concentrations were determined between 57.00–432.41 mg kg-1. The samples with the highest total biogenic amine concentrations were blue-veined cheese (432.41 mg kg-1) and moldy cheese (314.45 mg kg-1). Total biogenic amine concentrations were the lowest in aged cheddar cheese (57.00 mg kg-1) and knitted cheese (97.57 mg kg-1). All of the biogenic amines (spermidine, putrescine, cadaverine, histamine, tryptamine, tyramine, phenylethyl amine) were detected in all cheese samples examined.

Ion-pair hollow fiber liquid-phase microextraction combined with capillary electrophoresis for the determination of biogenic amines in rat tissues

Herein, the development of an ion-pair hollow fiber liquid-phase microextraction (IP-HF-LPME) procedure followed by capillary electrophoresis (CE) with indirect UV detection for the simultaneous extraction and determination of aliphatic biogenic amines including spermidine, spermine, and cadaverine in tissue samples of rat is described. In this study, tissue samples were firstly homogenized with a cold trichloroacetic acid solution then the developed method was applied to the supernatant resulting from tissue homogenization. Different CE separation and indirect UV detection conditions, as well as IP-HF-LPME extraction conditions were studied in detail and optimized. A 11 mmol L−1 imidazole solution containing 13 % (v/v) ethanol adjusted at pH 3.3 (by acetic acid) was the best running buffer for indirect UV detection of non-UV-absorbing amines. 1-Octanol in combination with salicylic acid, respectively as the membrane solvent and ion-pair reagent provided the highest extraction recovery for the studied amines. Method performances were established and good results of linearity, recovery, sensitivity, and repeatability were achieved for all the studied amines. Limits of detection were found to be between 2.8 and 4.5 ng mL−1 and limits of quantification were 15 ng mL−1 and the dynamic range was 15–2000 ng mL−1 for all three analytes.

Analytical strategies for the determination of biogenic amines in dairy products.

Biogenic amines (BA) are mainly produced by the decarboxylation of amino acids by enzymes from microorganisms that emerge during food fermentation or due to incorrectly applied preservation processes. The presence of these compounds in food can lead to a series of negative effects on human health. To prevent the ingestion of high amounts of BA, their concentration in certain foods needs to be controlled. Although maximum legal levels have not yet been established for dairy products, potential adverse effects have given rise to a substantial number of analytical and microbiological studies: they report concentrations ranging from a few mg/kg to several g/kg. This article provides an overview of the analytical methods for the determination of biogenic amines in dairy products, with particular focus on the most recent and/or most promising advances in this field. We not only provide a summary of analytical techniques but also list the required sample pretreatments. Since high performance liquid chromatography with derivatization is the most widely used method, we describe it in greater detail, including a comparison of derivatizing agents. Further alternative techniques for the determination of BA are likewise described. The use of biosensors for BA in dairy products is emerging, and current results are promising; this paper thus also features a section on the subject. This review can serve as a helpful guideline for choosing the best option to determine BA in dairy products, especially for beginners in the field.

Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method

The determination of biogenic amines (BAs) plays an important role in ensuring food safety. In this study, the occurrence of BAs in 98 wine samples readily available to Chinese consumers, as well as the dynamics of BAs during the spontaneous fermentation of Cabernet Sauvignon and Marselan wines were determined by an improved ultra-performance liquid chromatography (UPLC) method. It was found that this novel approach presented a reduced Dns-Cl amount (0.55 mL), lower limits of detection (1.5–4.2 μg/L) and quantification (4.9–14.1 μg/L), and a much shorter analysis time (6 min). The cumulative BA levels varied significantly, from 3.46 ± 0.05 mg/L in Sauvignon Blanc to 59.12 ± 0.09 mg/L in Cabernet Sauvignon. Putrescine was the most abundant amine in wine samples, with concentrations ranging from 0.32 ± 0.12 mg/L in Cabernet Sauvignon to 31.17 ± 0.27 mg/L in Pinot Noir, while spermine was not detected in 80% of the wine samples and had the lowest concentration (average 0.205 ± 0.13 mg/L). None of the investigated samples presented relevant levels of histamine and tyramine above the limits specified by the European Food Safety Authority (EFSA). Thus, wines available in China are not a serious toxicological risk regarding the type and content of BAs. The malolactic fermentation (MLF) and the later stage of alcohol fermentation (AF) were found to be critical control points (CCPs) in the spontaneous fermentation of both Marselan and Cabernet Sauvignon wines. Moreover, the contents of putrescine, tyramine and tryptamine were significantly correlated with the contents of other amines, and, thus, could be used as important indicators of the quality and safety of wines. In general, these results are helpful to assess the risk of dietary intake of BAs and to evaluate the winemaking processes by food safety authorities. ● A rapid and high resolution UPLC method was optimized to determine biogenic amines. ● Abundant putrescine content was found in wine samples. ● Wines available in China may be considered safe for consumption. ● MLF and later stage of AF were the critical control points of red wine fermentation. ● Putrescine, tyramine and tryptamine were used as important indexes of wine safety.