Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate
Histamine is commonly present in food containing proteins, like in mackerel. Consuming fish is imperative for the improvement of human muscles. Nevertheless, some studies reported ingesting fish containing histamine more than 50 mg•kg-1 can cause toxicity. This study analyzed and determined the comp...
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| Format: | Article |
| Language: | English |
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National Centre of Excellence in Analytical Chemsitry
2021-12-01
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| Series: | Pakistan Journal of Analytical & Environmental Chemistry |
| Subjects: | |
| Online Access: | http://www.pjaec.pk/index.php/pjaec/article/view/718/409 |
| _version_ | 1828920477687480320 |
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| author | Muhammad Abdurrahman Munir Lee Yook Heng Edison Eukun Sage Muhammad Mukram Mohamed Mackeen Khairiah Haji Badri |
| author_facet | Muhammad Abdurrahman Munir Lee Yook Heng Edison Eukun Sage Muhammad Mukram Mohamed Mackeen Khairiah Haji Badri |
| author_sort | Muhammad Abdurrahman Munir |
| collection | DOAJ |
| description | Histamine is commonly present in food containing proteins, like in mackerel. Consuming fish is imperative for the improvement of human muscles. Nevertheless, some studies reported ingesting fish containing histamine more than 50 mg•kg-1 can cause toxicity. This study analyzed and determined the composition of histamine in mackerel and its products commonly consumed in Malaysia, especially on the East Coast of Malaysia. These included processed mackerel such as canned products, satay (skewed fish) and keropok lekor (fish cake/ cracker). Histamine analysis was performed using High Performance Liquid Chromatography (HPLC) equipped with a fluorescence detector. A derivatizing reaction was applied to increase the sensitivity of HPLC to histamine using 9-flourenilmethylchloroformate (FMOC-Cl). The chromatographic separation was achieved in 15 min. Method validation was in accordance to Commission Decision 657/2002/CE. The linear range was at 0.16 – 5.00 µg•mL-1 (histamine) with the LOD at 0.10 µg•mL-1 and LOQ at 0.30 µg•mL-1. Method applicability was checked on seven real samples involving raw, cooked, and dry products, yielding acceptable recovery. |
| first_indexed | 2024-12-13T21:45:35Z |
| format | Article |
| id | doaj.art-a75ab361d71c4d768575c603025ae2fe |
| institution | Directory Open Access Journal |
| issn | 1996-918X 2221-5255 |
| language | English |
| last_indexed | 2024-12-13T21:45:35Z |
| publishDate | 2021-12-01 |
| publisher | National Centre of Excellence in Analytical Chemsitry |
| record_format | Article |
| series | Pakistan Journal of Analytical & Environmental Chemistry |
| spelling | doaj.art-a75ab361d71c4d768575c603025ae2fe2022-12-21T23:30:25ZengNational Centre of Excellence in Analytical ChemsitryPakistan Journal of Analytical & Environmental Chemistry1996-918X2221-52552021-12-01222243251http://dx.doi.org/10.21743/pjaec/2021.12.03Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-FlourenilmethylchloroformateMuhammad Abdurrahman Munir0Lee Yook Heng1Edison Eukun Sage2Muhammad Mukram Mohamed Mackeen3Khairiah Haji Badri4Department of Pharmacy, Faculty of Health Science, Universitas Alma Ata, Bantul, Yogyakarta.Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor.Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor.Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor.Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor.Histamine is commonly present in food containing proteins, like in mackerel. Consuming fish is imperative for the improvement of human muscles. Nevertheless, some studies reported ingesting fish containing histamine more than 50 mg•kg-1 can cause toxicity. This study analyzed and determined the composition of histamine in mackerel and its products commonly consumed in Malaysia, especially on the East Coast of Malaysia. These included processed mackerel such as canned products, satay (skewed fish) and keropok lekor (fish cake/ cracker). Histamine analysis was performed using High Performance Liquid Chromatography (HPLC) equipped with a fluorescence detector. A derivatizing reaction was applied to increase the sensitivity of HPLC to histamine using 9-flourenilmethylchloroformate (FMOC-Cl). The chromatographic separation was achieved in 15 min. Method validation was in accordance to Commission Decision 657/2002/CE. The linear range was at 0.16 – 5.00 µg•mL-1 (histamine) with the LOD at 0.10 µg•mL-1 and LOQ at 0.30 µg•mL-1. Method applicability was checked on seven real samples involving raw, cooked, and dry products, yielding acceptable recovery.http://www.pjaec.pk/index.php/pjaec/article/view/718/409histaminemackerelhplcvalidationlod |
| spellingShingle | Muhammad Abdurrahman Munir Lee Yook Heng Edison Eukun Sage Muhammad Mukram Mohamed Mackeen Khairiah Haji Badri Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate Pakistan Journal of Analytical & Environmental Chemistry histamine mackerel hplc validation lod |
| title | Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate |
| title_full | Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate |
| title_fullStr | Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate |
| title_full_unstemmed | Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate |
| title_short | Histamine Detection in Mackerel (Scomberomorus Sp.) and its Products Derivatized with 9-Flourenilmethylchloroformate |
| title_sort | histamine detection in mackerel scomberomorus sp and its products derivatized with 9 flourenilmethylchloroformate |
| topic | histamine mackerel hplc validation lod |
| url | http://www.pjaec.pk/index.php/pjaec/article/view/718/409 |
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