Monitoring of Biogenic Amines in Tilapia Flesh (Oreochromis niloticus) by a Simple and Rapid High-Performance Thin-Layer Chromatography Method

References

• AOAC. 2002. Official method 977.13. histamine in seafood - fluorometric method. J AOAC Int. II(35):17–19.
   Google Scholar
• Bajc Z, Gacnik KS. 2009. Densitometric TLC analysis of histamine in fish and fishery products. J Planar Chromatogr. 22(1):15–17. doi:10.1556/JPC.22.2009.1.3.
   Web of Science ®Google Scholar
• Barbieri F, Montanari C, Gardini F, Tabanelli G. 2019. Biogenic amine production by lactic acid bacteria: a review. Foods. 8(17):1–27. doi:10.3390/foods8010017.
   Google Scholar
• Bover-Cid S, Holzapfel WH. 1999. Improve screening procedure for biogenic amine production by lactic acid bacteria. Inter J Food Microbiol. 53:33–34. doi:10.1016/S0168-1605(99)00152-X.
   PubMed Web of Science ®Google Scholar
• Çakmak T, Can Sancak Y. 2019. Determination of biogenic amine formation and microbiological changes in carp (Cyprinus carpio L., 1758) during frozen storage. BEU J Sci. 8(4):1302–15.
   Google Scholar
• Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. 2004. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol. 21:157–65. doi:10.1016/S0740-0020(03)00059-5.
   Web of Science ®Google Scholar
• Cicero A, Galluzzo FG, Cammilleri G, Pulvirenti A, Giangrosso G, Macaluso A, Vella A, Ferrantelli V. 2020. Development of a rapid and eco-friendly UHPLC analytical method for the detection of histamine in fish products. Int J Environ Res Public Health. 17(20):1–11. doi:10.3390/ijerph17207453.
   Web of Science ®Google Scholar
• Comas-Basté O, Sánchez-Pérez S, Veciana-Nogués MT, Latorre-Moratalla M, Vidal-Carou MC. 2020. Histamine intolerance: the current state of the art. Biomolecules. 10:1181. doi:10.3390/biom10081181.
   PubMed Web of Science ®Google Scholar
• Costa MP, Rodrigues BL, Frasao BS, Conte-Junior CA. 2018. Biogenic amines as food quality index and chemical risk for human consumption. Food Quality. 75–108. doi:10.1016/b978-0-12-811442-1.00002-x
   Google Scholar
• Deabes MM, Naguib KH, Ayesh AM, El-Damaty EM, Rowayshed GH. 2018. Comparison of the HPLC and the TLC techniques for the determination of biogenic amines spiked to sausage and smoked herring samples. Enliven. 5(1):001.
   Google Scholar
• Dergal NB, Abi-Ayad SMEA, Degand G, Douny C, Brose F, Daube G, Rodrigues A, Scippo ML. 2013. Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C. Afri J Food Sci. 7(12):498–507. doi:10.5897/AJFS2013.1063.
   Google Scholar
• Doeun D, Davaatseren M, Chung MS. 2017. Biogenic amines in foods. Food Sci Biotechnol. 26(6):1463–74. doi:10.1007/s10068-017-0239-3.
   PubMed Web of Science ®Google Scholar
• Duflos G, Inglebert G, Himber C, Degremont S, Lombard B, Brisabois A. 2019. Validation of standard method EN ISO 19343 for the detection and quantification of histamine in fish and fishery products using high-performance liquid chromatography. Int J Food Microbiol. 288:97–101. doi:10.1016/j.ijfoodmicro.2018.07.023.
   PubMed Web of Science ®Google Scholar
• EC. 2002. 2002/657/EC: commission decision of 12 August 2002 implementing Council Directive 96/23/EC concerning the performance of analytical methods and the interpretation of results (Text with EEA relevance) (notified under document number C(2002) 3044) (OJ L 221 17.08.2002,p.8,celex. https://eur-lex.europa.eu/legalcontent/EN/TXT/?uri=CELEX:32002D0657.
   Google Scholar
• EC. 2005. Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs. OJ L 338, 1–26[acessed 2005 Dec 22]. http://data.europa.eu/eli/reg/2005/2073/oj.
   Google Scholar
• Erdag D, Merhan O, Yildiz B. 2018. Biochemical and pharmacological properties of biogenic amines. Biog Amines. 1–14. doi:10.5772/intechopen.81569
   Google Scholar
• Feddern V, Mazzuco H, Fonseca FN, de Lima GJMM. 2019. A review on biogenic amines in food and feed : toxicological aspects, impact on health and control measures. Anim Prod Sci. 59:608–18. doi:10.1071/AN18076.
   Google Scholar
• Fernanda Angulo M, Flores M, Aranda M, Henriquez-Aedo K. 2019. Fast and selective method for biogenic amines determination in wines and beers by ultra high-performanced liquid chromatography. Food Chem. 309:125689. doi:10.1016/j.foodchem.2019.125689.
   PubMed Web of Science ®Google Scholar
• Fong FLY, El-Nezami H, Sze ETP. 2021. Biogenic amines-precursors of carcinogens in traditional Chinese fermented food. NFS J. 23:52–57. doi:10.1016/j.nfs.2021.04.002.
   Google Scholar
• Jaguey-Hernandez Y, Aguilar-Arteaga K, Ojeda-Ramirez D, Anorve-Morga J, Gonzalez-Olivares LG, Castaneda-Ovando A. 2021. Biogenic amines levels in food processing: efforts for their control in foodstuffs. Food Res Int. 144:110341. doi:10.1016/j.foodres.2021.110341.
   PubMed Web of Science ®Google Scholar
• Jaksic S, Balos MZ, Mihaljev Z, Prodanov Radulovic J, Nesic K. 2017. Comparison of analytical methods for the determination of histamine in reference canned fish samples. IOP Conf Ser: Earth Environ Sci. 85:012066. doi:10.1088/1755-1315/85/1/012066.
   Google Scholar
• Jia S, Kang YP, Park JH, Lee J, Kwon SW. 2012. Determination of biogenic amines in Bokbunja (Rubus coreanus Miq.) wines using a novel ultra-performance liquid chromatography coupled with quadrupole-time of flight mass spectrometry. Food Chem. 132(3):1185–90. doi:10.1016/j.foodchem.2011.11.069.
   PubMed Web of Science ®Google Scholar
• Jia W, Zhang R, Shi L, Zhang F, Chang J, Chu X. 2020. Effects of spices on the formation of biogenic amines during the fermentation of dry fermented mutton sausage. Food Chem. 321:126723. doi:10.1016/j.foodchem.2020.126723.
   PubMed Web of Science ®Google Scholar
• JORADP. 2006. Arrêté du 12 Joumada Ethania 1427 correspondant au 8 juillet 2006 rendant obligatoire la méthode de détermination de la teneur en histamine dans les produits de la pêche par chromatographie liquide haute performance. Journal officiel de la république algérienne, N°58. p. 20. https://www.joradp.dz/FTP/JO-FRANCAIS/2006/F2006058.pdf?znjo=58.
   Google Scholar
• Kim YS, Kim Y, Park H, Park J, Lee KG. 2021. Effects of various pre-treatment and cooking on the levels of biogenic amines in Korean and Norwegian mackerel. Foods. 10:2190. doi:10.3390/foods10092190.
   PubMed Web of Science ®Google Scholar
• Kordiovska P, Vorlova L, Borkovcova I, Karpiskova R, Buchtova H, Svobodova Z, Krizek M, Vacha F. 2006. The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio). Czech J Anim Sci. 51(6):262–70. doi:10.17221/3938-CJAS.
   Web of Science ®Google Scholar
• Kounnoun A, Louajri A, Cacciola F, El Cadi H, Bougtaib H, Alahlah N, El Baaboua A, El Maadoudi M. 2020a. Development and validation of a TLC-densitometry method for histamine monitoring in fish and fishery products. Molecules. 25:3611. doi:10.3390/molecules25163611.
   PubMed Web of Science ®Google Scholar
• Kounnoun A, Maadoudi EL, Cacciola F, Mondello L, Bougtaib H, Alahlah N, Amajoud N, El BA, Louajri A. 2020b. Development and validation of a high-performance liquid chromatography method for the determination of histamine in fish samples using fluorescence detection with pre-column derivatization. Chromatographia. 83:893–901. doi:10.1007/s10337-020-03909-9.
   Web of Science ®Google Scholar
• Krizek M, Vacha F, Vorlova L, Lukasova J, Cupakova S. 2004. Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures. Food Chem. 88(2):185–91. doi:10.1016/j.foodchem.2003.12.040.
   Web of Science ®Google Scholar
• Kulawik P, Migdal W, Gambus F, Cieślik E, Özoğul F, Tkaczewska J, Szczurowska K, Wałkowska L. 2015. Microbiological and chemical safety concerns regarding frozen fillets obtained from pangasius sutchi and nile tilapia exported to European Countries. J Sci Food Agric. 96:1373–79. doi:10.1002/jsfa.7233.
   PubMed Web of Science ®Google Scholar
• Kvasnicka F, Kavkova S, Honzlova A. 2019. Electrophoretic determination of histamine. J Chroma A. 1588:180–84. doi:10.1016/j.chroma.2019.01.024.
   PubMed Web of Science ®Google Scholar
• Laly SJ, Anupama TK, Ashok Kumar KN, Sankar TV. 2019. Quality and freshness of fish available in super markets of Cochin, India based on biogenic amine content. Fish Technol. 56:212–20.
   Google Scholar
• Laly SJ, Ashok Kumar KN, Sankar TV, Lalitha KV, George Ninan G. 2017. Quality of monosex tilapia under ice storage: gutting effects on the formation of biogenic amines, biochemical, and microbiological characteristics. Inter J Food Prop. 20(6):1368–77. doi:10.1080/10942912.2016.1209777.
   Web of Science ®Google Scholar
• Lapa-Guimaraes J, Pickova J. 2004. New solvent systems for thin-layer chromatographic determination of nine biogenic amines in fish and squid. J Chromatogr A. 1045(1–2):223–32. doi:10.1016/j.chroma.2004.06.014.
   PubMed Web of Science ®Google Scholar
• Latorre-Moratalla ML, Bover-Cid S, Veciana-Nogues T, Vidal-Carou MC. 2009. Thin-layer chromatography for the identification and semi-quantification of biogenic amines produced by bacteria. J Chromatogr A. 1216(18):4128–32. doi:10.1016/j.chroma.2009.02.045.
   PubMed Web of Science ®Google Scholar
• Lazaro CA, Monteiro MLG, Conte-Junior CA. 2020. Combined effect of modified atmosphere packaging and UV-C radiation on pathogens reduction, biogenic amines, and shelf life of refrigerated tilapia (Oreochromis niloticus) fillets. Molecules. 25:3222. doi:10.3390/molecules25143222.
   PubMed Web of Science ®Google Scholar
• Leng PQ, Zhao FL, Yin BC, Ye BC. 2015. A novel, colorimetric method for biogenic amine detection based on arylalkylamine N-acetyltransferase. Chem Commun. 51:8712–14. doi:10.1039/C5CC02370J.
   PubMed Web of Science ®Google Scholar
• Li S, Johansson M, Vidanarachchi JK, Pickova J, Zamaratskaia G. 2017. Determination of biogenic amines in aerobically stored beef using high-performance thin-layer chromatography densitometry. Acta Agric Scand - A. 66(4):199–205. doi:10.1080/09064702.2017.1315455.
   Web of Science ®Google Scholar
• Liu S, Fan W, Zhong S, Ma C, Li P, Zhou K, Peng Z, Zhu M. 2010. Quality evaluation of tray-packed tilapia fillets stored at 0°C based on sensory, microbiological, biochemical and physical attributes. Afr J Biotechnol. 9(5):692–701. doi:10.5897/AJB09.1369.
   Web of Science ®Google Scholar
• Mahmoudzadeh M, Abedi AS, Moslemi M, Pilevar Z, Ghani A. 2022. Biogenic amines in foods: surveying effective factors and measuring methods. J Microbiol Biotech Food Sci. e5221. doi:10.55251/jmbfs.5221
   Web of Science ®Google Scholar
• Mietz JL, Karmas E. 1977. Chemical quality index of canned tuna as determined by high- pressure liquid chromatography. J Food Sci. 42:155–58. doi:10.1111/j.1365-2621.1977.tb01240.x.
   Web of Science ®Google Scholar
• Nordt SP, Pomeranz D. 2015. Scombroid poisoning from tilapia. Am J Emerg Med. 34(2):e339.1–92. doi:10.1016/j.ajem.2015.06.017.
   Web of Science ®Google Scholar
• Rezaei M, Montazeri N, Langrudi HE, Mokhayer B, Parviz M, Nazarinia A. 2007. The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chem. 103:150–54. doi:10.1016/j.foodchem.2006.05.066.
   Web of Science ®Google Scholar
• Rodrigues B, Alvares TS, Da Costa MP, Sampaio GSL, De la Torre CAL, Marsico ET, Conte Junior CA. 2013. Concentration of biogenic amines in rainbow trout (Oncorhynchus mykiss) preserved in ice and its relationship with physicochemical parameters of quality. J Aquac Res Dev. 4(3):1–4. doi:10.4172/2155-9546.1000174.
   Google Scholar
• Ruiz-Capillas C, Herrero AM. 2019. Impact of biogenic amines on food quality and safety. Foods. 8(2):62. doi:10.3390/foods8020062.
   PubMed Web of Science ®Google Scholar
• Shakila RJ, Vasundhara TS. 2002. Formation of histamine and other biogenic amines during storage of freshwater fish chunks. Asian Fish Sci. 15:1–6. doi:10.33997/j.afs.2002.15.1.001.
   Google Scholar
• Shalaby AR. 1995. Multidetection, semiquantitative method for determining biogenic amines in foods. Food Chem. 52:361. doi:10.1016/0308-8146(95)93283-W.
   Web of Science ®Google Scholar
• Shalaby AR. 1999. Simple, rapid and valid thin layer chromatographic method for determining biogenic amines in foods. Food Chem. 65:117–21. doi:10.1016/S0308-8146(98)00113-7.
   Web of Science ®Google Scholar
• Shi C, Lu H, Cui J, Shen H, Luo Y. 2012. Study on the predictive models of the quality of Silver carp (Hypophthalmichthys molitrix) fillets stored under variable temperature conditions. J Food Process Pres. 38:356–63. doi:10.1111/j.1745-4549.2012.00783.x.
   Web of Science ®Google Scholar
• Sil S, Joseph J, Kumar KA. 2008. Changes in biogenic amines during iced and ambient temperature storage of tilapia. J Sci Food Agric. 88(12):2208–12. doi:10.1002/jsfa.3058.
   Web of Science ®Google Scholar
• Soares JM, Gomes JM, Reis GCL, Hoyos DCM, Custodio FB, Glorie MBA. 2020. Biogenic amines in Amazonian fish and their health effects are affected by species and season of capture. Food Control. 123:107773. doi:10.1016/j.foodcont.2020.107773.
   Web of Science ®Google Scholar
• Tao Z, Sato M, Han Y, Tan Z, Yamaguchi T, Nakano T. 2011. A simple and rapid method for histamine analysis in fish and fishery products by TLC determination. Food Control. 22(8):1154–57. doi:10.1016/j.foodcont.2010.12.014.
   Web of Science ®Google Scholar
• Teixeira E, Noronha JP, Barbosa V, Anacleto P, Maulvault A, Nunes ML, Marques A, Diniz MS. 2019. Determination of target biogenic amines in fish by GC-MS: investigating seafood quality. Ann Med. 51(1):73. doi:10.1080/07853890.2018.1561675.
   Google Scholar
• Vasconcelos H, de Almeida JMMM, Matias A, Saraiva C, Jorge PAS, Coelho LCC. 2021. Detection of biogenic amines in several foods with different sample treatments: an overview. Trends Food Sci Technol. 113:86–96. doi:10.1016/j.tifs.2021.04.043.
   Web of Science ®Google Scholar
• Veciana-Nogues MT, Marine-Font A, Vidal-Carou MC. 1997. Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP related compounds, volatile and organoleptic changes. J Agric Food Chem. 45:2036–41. doi:10.1021/jf960911l.
   Web of Science ®Google Scholar
• Visciano P, Schirone M, Paparella A. 2020. An overview of histamine and other biogenic amines in fish and fish products. Foods. 1795(12):1795. doi:10.3390/foods9121795.
   Google Scholar
• Zhang Y, Yu J, Lai S, Song J, Wu X, Wang D, Pang L, Chai T. 2020. Rapid determination of histamine level in seafood using read-out strips based on high-performance thin layer chromatography modified with self-visualization nanomaterials. Food Control. 122:107816. doi:10.1016/j.foodcont.2020.107816.
   Web of Science ®Google Scholar