Determination Of Histamine Content Research Articles

Визначення гістаміну у рибі та рибопродуктах: валідація фотометричного методу

Topicality: The content of histamine in high concentrations causes a number of diseases that even lead to death, it is one of the indicators that characterizes the safety of fish and fish products. Therefore, the choice or development of a simple and inexpensive method for the determination of histamine content in fish and fish products is relevant. Objective: We confirmed the effectiveness of photometric method for the determination of histamine in fish and fish products by obtaining and analyzing validation characteristics. Results: Based on the results of validation, it has been substantiated and experimentally proved that the photometric method of quantitative determination of histamine can be correctly reproduced and is suitable for the quality control of measurements. The most acceptable results were obtained for histamine concentrations in the range from 50.0 ± 0.1 to 200.0 ± 0.5 mg/kg. The lower histamine concentrations are characterized by a higher percentage of total uncertainty, although it is also within acceptable values. Conclusions: Evaluation of the obtained validation characteristics indicates that this technique can be used to quantify the content of histamine in fish and fish products and is not inferior in accuracy and correctness to the method of high performance liquid chromatography.

Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood

AbstractThe aim of this study was to conduct a quantitative exposure assessment of fish‐borne histamine, cadmium, mercury and arsenic in the Serbian adult population. The consumption survey of fish/fishery products was administered to 1 000 respondents during 2018. Determination of histamine content was performed on 974 fish; cadmium on 1 909, mercury on 1 911 and arsenic on 1 891 fish and seafood samples during five years (2014–2018). Monte Carlo analysis was used to estimate the intake of histamine/heavy metals from consumption of fish. The mean estimated daily intakes (EDIs) of fish‐borne histamine, cadmium, mercury and arsenic by the Serbian adult population were 0.0274 mg kg−1 bw/day, 0.0347 μg kg−1 bw/day, 0.2426 μg kg−1 bw/day and 0.5576 μg kg−1 bw/day, respectively. Due to consumption of fish/seafood, 0.04% of the Serbian population are exposed to histamine, 0.05% to cadmium, 15.42% to mercury and 1.24% to arsenic levels over their respective thresholds.

Determination of histamine content in muscle tissue of rainbow trout (Oncorhynchus mykiss) during ice storage

In this study, the histamine concentration in the muscle tissue of whole rainbow trout (Oncorhynchus mykiss) was monitored during ice storage for a period of 18 days (0, 3, 6, 9, 12, 15 and 18th day). Results showed that the concentration of histamine increased linearly (P < 0.05) during ice storage (except the 18th day). Histamine was not detected at the first and third day of storage. The first detection of histamine was in the sixth storage day. Initial concentration of histamine was 1.09 μg/g and finally reached to 4.30 μg/g. The maximum histamine levels was reported to be below the Australian Food Standards Code (2001) safe level (200 mg/kg), and histamine levels were low even after 18 days of storage and remained below the Food and Drug Administration (2001) tolerance level during ice storage. It seems that the levels of histamine could be a suitable freshness indicator of rainbow trout during ice storage.

Determination of histamine content in vegetable juices by using direct and competitive immunosensors

An Optical Waveguide Lightmode Spectroscopy (OWLS)-based immunosensor was developed for selective and sensitive determination of histamine content in fermented vegetable juices. The conjugate of the antigen (histamine-bovine serum albumin 10 µg mL−1) was attached on the amino modified sensor surface with glutaraldehyde. During the measurement standard solutions or samples were mixed with antibodies of appropriate concentration (1:1000), the mixture was incubated for 1 minute and injected into the OWLS system. The amount of antibodies bound to immobilised antigen conjugates was inversely proportional to the histamine content. Relative substrate specificity of the antibody was studied, and besides histamine, only putrescine, cadaverine and agmatine were found to give slight sensor responses. Fermented vegetable juice samples treated with different microorganisms were measured in 1000-fold dilution, and analytical data were compared to those measured by HPLC. It was concluded that the method is suitable for the sensitive and selective determination of histamine content.

Application of a Novel Technique: The Determination of Histamine Content of Urine, Brain, and Cerebral Spinal Fluid

Abstract The application of a novel high performance liquid chromatographic (HPLC) technique for the determination of histamine in urine, cerebral spinal fluid (CSF), and brain tissue from rat is been reported. The determination of histamine in these biological samples was accomplished by injecting the samples into a Dionex Bio-HPLC system. Using this method 780 pmols/5 μll, 25.8 pmols/5 μl, 819 pmoles/mg of tissue/5 μl of histamine in urine, CSF, and brain tissue, respectively, were detected. The retention time for histamine is less than 5 minutes. This reported method proves to be suitable for the quantitation of histamine in urine, cerebral spinal fluid, and brain tissue.

Chemical Determination of Histamine Content of Oral Tissues and Saliva

Chemical Determination of Histamine Content of Oral Tissues and Saliva