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...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/23/8194 |
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| author | Marzena Pawul-Gruba Tomasz Kiljanek Anna Madejska Jacek Osek |
| author_facet | Marzena Pawul-Gruba Tomasz Kiljanek Anna Madejska Jacek Osek |
| author_sort | Marzena Pawul-Gruba |
| collection | DOAJ |
| description | 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 (R<sup>2</sup>) 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. |
| first_indexed | 2024-03-09T17:40:02Z |
| format | Article |
| id | doaj.art-cd9cc9722df84630a0c8d4fe633f1ce5 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T17:40:02Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-cd9cc9722df84630a0c8d4fe633f1ce52023-11-24T11:38:11ZengMDPI AGMolecules1420-30492022-11-012723819410.3390/molecules27238194Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened CheesesMarzena Pawul-Gruba0Tomasz Kiljanek1Anna Madejska2Jacek Osek3Department of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Partyzantów 57 Avenue, 24-100 Pulawy, PolandDepartment of Pharmacology and Toxicology, National Veterinary Research Institute, Partyzantów 57 Avenue, 24-100 Pulawy, PolandDepartment of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Partyzantów 57 Avenue, 24-100 Pulawy, PolandDepartment of Hygiene of Food of Animal Origin, National Veterinary Research Institute, Partyzantów 57 Avenue, 24-100 Pulawy, PolandBiogenic 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 (R<sup>2</sup>) 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.https://www.mdpi.com/1420-3049/27/23/8194biogenic aminescheesepre-column derivatizationHPLC |
| spellingShingle | Marzena Pawul-Gruba Tomasz Kiljanek Anna Madejska Jacek Osek Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses Molecules biogenic amines cheese pre-column derivatization HPLC |
| title | Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses |
| title_full | Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses |
| title_fullStr | Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses |
| title_full_unstemmed | Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses |
| title_short | Development of a High Performance Liquid Chromatography with Diode Array Detector (HPLC-DAD) Method for Determination of Biogenic Amines in Ripened Cheeses |
| title_sort | development of a high performance liquid chromatography with diode array detector hplc dad method for determination of biogenic amines in ripened cheeses |
| topic | biogenic amines cheese pre-column derivatization HPLC |
| url | https://www.mdpi.com/1420-3049/27/23/8194 |
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