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Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels

Year 2016, , 93 - 101, 01.06.2016

Deniz Turan Ulvi Reha Fidancı

https://doi.org/10.1501/Vetfak_0000002715
Cited By: 1

Abstract

In this study, by the parameters of validation a comparison of two high pressure liquid chromatography (HPLC) methods one of which utilizes coupled the FLD and the o-phthaldialdehyde derivatization method of Antoine et al. (1999) versus DAD coupled, benzoyl chloride derivatization method with a modification of Özdestan and Üren (2009) were made for the selection of sensitive and safe assay for the determination of histamine. Alive horse mackerels caught from the sea of Marmara in Kucukcekmece Istanbul were used for the limit of detection studies. For the other validation parameters, recovery, accuracy, precision and comparison of methods a certified reference material; FAPAS T2775QC were used. Results of the analyses indicated that the FLD coupled; o-phthaldialdehyde derivatization method the limit of quantification (LOQ) and recovery were 1.38 ppm and 100% respectively; and for DAD coupled; benzoyl chloride derivatization modified method these values were 10.66 ppm and 88% respectively. There was a significant difference between for both methods in t-test (p<0.5). According to the calculations of Horrat value; the reproducibility was normal for o-phthaldialdehyde method but found to be higher than the accepted limits in benzoyl chloride method. In conclusion, it is advised to choose FLD coupled o-phthaldialdehyde derivatization method for the safe and sensitive determination of histamine in fish and fish products

Keywords

Fish fish products histamine methods validation

References

  • 1. Allen DG Jr (2004): Regulatory control of histamine productıon in north carolina harvested mahi-mahi (Coryphaena Hıppurus) and yellowfish tuna (Thunnus Albacares): a HACCP-based industry survey, Thesis submitted to the graduate faculty of North Carolina State University in partial fulfillment of the requirements for the degree of master of science department of food science, 91.
  • 2. Antoine FR, Wei CI, Littell RC, Marshall MR (1999): HPLC method for analysis of free amino acids in fish using O-Phthaldialdehyde precolumn derivatization, J Agric Food Chem, 47, 5100-5107.
  • 3. AOAC (1993): Peer verified methods program, manual on policies and procedures, Arlington, VA.
  • 4. Askar A, Treptow H. (1986): Biogene amine in lebensmittein vorkommen, Bedeutung and Bestimmung, Eugen Ulmer GmbH and Co. Stuttgard, Germany.
  • 5. Brillantes S, Samosorn W (2001): Determination of histamine in fish sauce from Tailand using a solid phase extraction and high performance liquid chromatograph. Fish Sci, 67, 1163-1168.
  • 6. EC Directive (2007): L 322/12 EN Official Journal of the European Union, COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 on microbiological criteria for foodstuffs.
  • 7. Eerola S, Hinkkanen R, Lindfors E, Hırvı T (1993): Liquid chromatographic determination of biogenic amines in dry sausages, JAOAC Int, 76, 575-577.
  • 8. EURACHEM (1998): The fithness for purpose of analytical methods, EURACHEM Guide.
  • 9. FDA (2001): Fish and Fisheries Product Hazards and Controls Guidance, 3rd Edition. Food&Drug Administration, Center for Food Safety&Applied Nutrition, Office of Seafood, Washington, DC, USA.
  • 10. Fraizer, W. C, Westhoff, D. C. (1978): Contamination, preservation and spoilage of fish and other seafoods. Food Microbiology, McGraw Hill Book Company. 244-254.
  • 11. Gloria MBA, Daeschel MA, Craven C, Hilderbrand Jr KS (1999): Histamine and other biogenic amines in albacore tuna, J Aquatic Food Prod Technol, 8, 55-69.
  • 12. Gökoğlu N, Varlık C (1995): Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi, Gıda, 5, 273-279.
  • 13. Grubbs FE, Beck G (1972): Extension of sample sizes and percentage points for significance tests of outlying observations, Technometrics, 14, 847-854.
  • 14. Gün H, Varlık C, Gökoğlu N (1992): Su ürünlerinde kalite kontrolü, Su Ürünleri Avlama ve İşleme Teknolojisi Seminer Tebliğleri, İstanbul Beyoğlu Rotary Kulübü Yayınları, 90-96.
  • 15. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W (1994): Biogenic amines and their production by microorganisms in food. Trends Food Sci Tech, 5, 42-49.
  • 16. Horwitz W, Albert R (2006): The Horwitz ratio (HorRat): A useful index of method performance with respect to presicion. JAOAC, 89, 1095-1109.
  • 17. Hungerford JM (2010): Scombroid poisoning; a review. Toxicon, 56, 231-243.
  • 18. Huss HH, Reilly A, Embarek P (2000): Prevention and control of hazard in seafood. Food Control, 11, 149-156.
  • 19. Huss HH, Ababouch L, Gram L (2003): Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper, 444.
  • 20. Hwang DF, Chang SH, Shiau CY, Chai T (1997): High performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography B, 693, 23-30.
  • 21. ISO 5725-2 (1994): Accuracy (trueness and presicion) of measurement methods and results- part 2. basic method for the determination of repeatability and reproducibility of a standard measurement method.
  • 22. Joosten HMLJ (1988): The biogenic amine contents of dutch cheese and their toxicological significance. Neth Milk Dairy, 41, 25-42.
  • 23. Köse S, Boran M, Yaylı N, Tufan B (2011): Geleneksel balık ürünlerinde amin ve nitrozaminlerin kontrol ve izleme sistemleri, TÜBİTAK Proje No: 107O327.
  • 24. Köse S, Kaklıkaya N, Koral S, Tufan B, Buruk KC, Aydın F (2011): Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • 25. Luten JB, Bouquet W, Seuren LAJ, Burggraaf MM, Reikwel-Booy G, Durand P (1992): Biogenic amines in fishery products: standardization methods within EC. In Huss, H. H, Jacobsen, M, Liston J. (Eds.), Quality Assurance in Fishery Industry. 427-439.
  • 26. Malle P, Valle M, Bouquelet S (1996): Assay of biogenic amines involved in fish decomposition, JAOAC Int, 79, 43- 49
  • 27. Metin S, Varlık C (1997): Taze ve soğukta depolanan gökkuşağı alabalığı’nın (Oncorhyncus mykiss) fiziksel ve kimyasal parametrelerinin incelenmesi, II. soğukta depolanan gökkuşağı alabalığının fiziksel ve kimyasal parametrelerinin belirlenmesi. Gıda ve Teknoloji, 1, 5-12.
  • 28. NMKL (2009): Validation of chemical analytical methods, NMKL Procedure No:4.
  • 29. Özdestan Ö, Üren A (2009): A method for benzoyl derivatization of biogenic amines for high performance liquid chromatography. Talanta, 78, 1321-1326.
  • 30. Pala M, Karakuş M (1991): Gıda sanayinin gelişme perspektifinde Yeni Yönelimler, Bursa II. Uluslararası Gıda Sempozyumu, 1-3 Ekim 199,1 Bursa, Tarım ve Köyişleri Bakanlığı, 1-14.
  • 31. Simat V, Daldaard P (2011): Use of small diameter column particles to enchance HPLC determination of histamine and other biogenic amines in seafood. LWTFood Science and Technology. 44, 399-406.
  • 32. Smela D, Pechova P, Komprada T, Klejdus B, Keban V (2003): Liquid chromatography determination of biogenic amines in meat and meat product during fermantation and long-term storage. Czech Journal of Food Science. 21, 167-175.
  • 33. Tahmouzi S, Khaksar R, Ghasemlou M (2011): Development and validation an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, 126, 756-761.
  • 34. 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, 1154-1157.
  • 35. Türker S (1997): Hayvansal gıdalarda kalite kontrolü, Tamer Matbaacılık, Ankara, 103–111.
  • 36. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği (2011): Resmi Gazete. 29 Aralık 2011, Sayı: 28157 (3. Mükerrer)
  • 37. Uğur M, Nazlı B, Bostan K (1996): Genel besin hijyeni ders notları, İstanbul Üniversitesi Veteriner Fakültesi Yayını, İstanbul. 2-45.
  • 38. Varlık C, Heperkan D (1990): Hamsinin buzda muhafazası. İstanbul Üniversitesi Su Ürünleri Dergisi, 4, 53-58.
  • 39. Varlık C, Uğur M, Gökoğlu N, Gün H (1993): Su ürünlerinde kalite kontrol, ilke ve yöntemleri, Gıda Teknolojisi Derneği Yayınları, İstanbul, IX.
  • 40. Veciana-Nogues MT, Hernandez-Jover T, Marine-Font A, Vidal-Carou MC (1995): Liquid chromatographic method for determination of biogenic amines in fish and fish products. JAOAC Int, 78, 1045-1050.
  • 41. Vosikis V, Papageorgopoulou A, Economou V, Frillingos S, Papadopoulou C (2008): Survey of histamine content in fish samples randomly selected from greek retail market. Food Additives and Contaminants, Part B, 1, 122-129.
  • 42. Winer BJ (1962): Statistical principles in experimental design, McGraw –Hill.
  • 43. Yılmaz A (2012): Kimyasal analizlerde metod validasyonu ve verifikasyonu. TURKLAB Rehber No 01.

Balık ve balık ürünlerinde histamin düzeylerinin tespiti için o-fitaldialdehit ve benzoil klorür türevlendirmesi kullanılan yüksek performans sıvı kromatografisi yöntemlerinin karşılaştırılması

Year 2016, , 93 - 101, 01.06.2016

Deniz Turan Ulvi Reha Fidancı

https://doi.org/10.1501/Vetfak_0000002715
Cited By: 1

Abstract

Çalışmada histamin düzeylerinin hassas ve güvenilir bir şekilde tespit edilmesi için, yüksek performans sıvı kromatografisi (HPLC) cihazı kullanılarak Antoine ve ark. (1999) tarafından önerilen floresans dedektör (FLD) ve o-fitaldialdehit türevlendirmesi kullanılan yöntem ile Özdestan ve Üren (2009) tarafından geliştirilen fotodiyot array dedektörü (DAD) ve benzoil klorür türevlendirmesinin kullanıldığı yöntem validasyon parametreleri kullanılarak karşılaştırılmıştır. Teşhis limiti çalışmaları için İstanbul’da Küçükçekmece sahilinden tutulan canlı istavrit balığı, geri kazanım, doğruluk, kesinlik parametreleri ve yöntemler arası karşılaştırma için ise sertifikalı referans materyal olan FAPAS T2775QC kullanılmıştır. Yapılan analizler sonucunda FLD ve o-fitaldialdehit türevlendirmesi ile elde edilen ölçüm limiti (LOQ) 1.38 ppm, geri kazanım %100; benzoil klorür yönteminde bu parametreler 10.66 ppm ve % 88’dir. Her iki yöntemde de yapılan t-testi hesaplamalarına göre iki yöntem arasındaki fark anlamlıdır (p<0.5). Horrat Değeri hesaplamalarına göre o-fitaldialdehit yönteminde tekrar üretilebilirlik normal bulunurken, benzoil klorür yöntemi için tekrar üretilebilirlik beklenenden daha yüksektir. Sonuç olarak balık ve balık ürünlerinde histamin düzeylerinin tespiti için FLD ve o-fitaldialdehit yönteminin hassasiyetinin ve güvenilirliğinin uygun olduğu ve rutin analizlerde kullanılabileceği kanısına varılmıştır

Keywords

Balık balık ürünleri histamin metot validasyon

References

  • 1. Allen DG Jr (2004): Regulatory control of histamine productıon in north carolina harvested mahi-mahi (Coryphaena Hıppurus) and yellowfish tuna (Thunnus Albacares): a HACCP-based industry survey, Thesis submitted to the graduate faculty of North Carolina State University in partial fulfillment of the requirements for the degree of master of science department of food science, 91.
  • 2. Antoine FR, Wei CI, Littell RC, Marshall MR (1999): HPLC method for analysis of free amino acids in fish using O-Phthaldialdehyde precolumn derivatization, J Agric Food Chem, 47, 5100-5107.
  • 3. AOAC (1993): Peer verified methods program, manual on policies and procedures, Arlington, VA.
  • 4. Askar A, Treptow H. (1986): Biogene amine in lebensmittein vorkommen, Bedeutung and Bestimmung, Eugen Ulmer GmbH and Co. Stuttgard, Germany.
  • 5. Brillantes S, Samosorn W (2001): Determination of histamine in fish sauce from Tailand using a solid phase extraction and high performance liquid chromatograph. Fish Sci, 67, 1163-1168.
  • 6. EC Directive (2007): L 322/12 EN Official Journal of the European Union, COMMISSION REGULATION (EC) No 1441/2007 of 5 December 2007 on microbiological criteria for foodstuffs.
  • 7. Eerola S, Hinkkanen R, Lindfors E, Hırvı T (1993): Liquid chromatographic determination of biogenic amines in dry sausages, JAOAC Int, 76, 575-577.
  • 8. EURACHEM (1998): The fithness for purpose of analytical methods, EURACHEM Guide.
  • 9. FDA (2001): Fish and Fisheries Product Hazards and Controls Guidance, 3rd Edition. Food&Drug Administration, Center for Food Safety&Applied Nutrition, Office of Seafood, Washington, DC, USA.
  • 10. Fraizer, W. C, Westhoff, D. C. (1978): Contamination, preservation and spoilage of fish and other seafoods. Food Microbiology, McGraw Hill Book Company. 244-254.
  • 11. Gloria MBA, Daeschel MA, Craven C, Hilderbrand Jr KS (1999): Histamine and other biogenic amines in albacore tuna, J Aquatic Food Prod Technol, 8, 55-69.
  • 12. Gökoğlu N, Varlık C (1995): Sardalya konservelerinin histamin biyojen amini yönünden incelenmesi, Gıda, 5, 273-279.
  • 13. Grubbs FE, Beck G (1972): Extension of sample sizes and percentage points for significance tests of outlying observations, Technometrics, 14, 847-854.
  • 14. Gün H, Varlık C, Gökoğlu N (1992): Su ürünlerinde kalite kontrolü, Su Ürünleri Avlama ve İşleme Teknolojisi Seminer Tebliğleri, İstanbul Beyoğlu Rotary Kulübü Yayınları, 90-96.
  • 15. Halasz A, Barath A, Simon-Sarkadi L, Holzapfel W (1994): Biogenic amines and their production by microorganisms in food. Trends Food Sci Tech, 5, 42-49.
  • 16. Horwitz W, Albert R (2006): The Horwitz ratio (HorRat): A useful index of method performance with respect to presicion. JAOAC, 89, 1095-1109.
  • 17. Hungerford JM (2010): Scombroid poisoning; a review. Toxicon, 56, 231-243.
  • 18. Huss HH, Reilly A, Embarek P (2000): Prevention and control of hazard in seafood. Food Control, 11, 149-156.
  • 19. Huss HH, Ababouch L, Gram L (2003): Assessment and management of seafood safety and quality. FAO Fisheries Technical Paper, 444.
  • 20. Hwang DF, Chang SH, Shiau CY, Chai T (1997): High performance liquid chromatographic determination of biogenic amines in fish implicated in food poisoning. Journal of Chromatography B, 693, 23-30.
  • 21. ISO 5725-2 (1994): Accuracy (trueness and presicion) of measurement methods and results- part 2. basic method for the determination of repeatability and reproducibility of a standard measurement method.
  • 22. Joosten HMLJ (1988): The biogenic amine contents of dutch cheese and their toxicological significance. Neth Milk Dairy, 41, 25-42.
  • 23. Köse S, Boran M, Yaylı N, Tufan B (2011): Geleneksel balık ürünlerinde amin ve nitrozaminlerin kontrol ve izleme sistemleri, TÜBİTAK Proje No: 107O327.
  • 24. Köse S, Kaklıkaya N, Koral S, Tufan B, Buruk KC, Aydın F (2011): Commercial test kits and the determination of histamine in traditional (ethnic) fish products-evaluation against an EU accepted HPLC method. Food Chemistry, 125, 1490-1497.
  • 25. Luten JB, Bouquet W, Seuren LAJ, Burggraaf MM, Reikwel-Booy G, Durand P (1992): Biogenic amines in fishery products: standardization methods within EC. In Huss, H. H, Jacobsen, M, Liston J. (Eds.), Quality Assurance in Fishery Industry. 427-439.
  • 26. Malle P, Valle M, Bouquelet S (1996): Assay of biogenic amines involved in fish decomposition, JAOAC Int, 79, 43- 49
  • 27. Metin S, Varlık C (1997): Taze ve soğukta depolanan gökkuşağı alabalığı’nın (Oncorhyncus mykiss) fiziksel ve kimyasal parametrelerinin incelenmesi, II. soğukta depolanan gökkuşağı alabalığının fiziksel ve kimyasal parametrelerinin belirlenmesi. Gıda ve Teknoloji, 1, 5-12.
  • 28. NMKL (2009): Validation of chemical analytical methods, NMKL Procedure No:4.
  • 29. Özdestan Ö, Üren A (2009): A method for benzoyl derivatization of biogenic amines for high performance liquid chromatography. Talanta, 78, 1321-1326.
  • 30. Pala M, Karakuş M (1991): Gıda sanayinin gelişme perspektifinde Yeni Yönelimler, Bursa II. Uluslararası Gıda Sempozyumu, 1-3 Ekim 199,1 Bursa, Tarım ve Köyişleri Bakanlığı, 1-14.
  • 31. Simat V, Daldaard P (2011): Use of small diameter column particles to enchance HPLC determination of histamine and other biogenic amines in seafood. LWTFood Science and Technology. 44, 399-406.
  • 32. Smela D, Pechova P, Komprada T, Klejdus B, Keban V (2003): Liquid chromatography determination of biogenic amines in meat and meat product during fermantation and long-term storage. Czech Journal of Food Science. 21, 167-175.
  • 33. Tahmouzi S, Khaksar R, Ghasemlou M (2011): Development and validation an HPLC-FLD method for rapid determination of histamine in skipjack tuna fish (Katsuwonus pelamis). Food Chemistry, 126, 756-761.
  • 34. 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, 1154-1157.
  • 35. Türker S (1997): Hayvansal gıdalarda kalite kontrolü, Tamer Matbaacılık, Ankara, 103–111.
  • 36. Türk Gıda Kodeksi Mikrobiyolojik Kriterler Yönetmeliği (2011): Resmi Gazete. 29 Aralık 2011, Sayı: 28157 (3. Mükerrer)
  • 37. Uğur M, Nazlı B, Bostan K (1996): Genel besin hijyeni ders notları, İstanbul Üniversitesi Veteriner Fakültesi Yayını, İstanbul. 2-45.
  • 38. Varlık C, Heperkan D (1990): Hamsinin buzda muhafazası. İstanbul Üniversitesi Su Ürünleri Dergisi, 4, 53-58.
  • 39. Varlık C, Uğur M, Gökoğlu N, Gün H (1993): Su ürünlerinde kalite kontrol, ilke ve yöntemleri, Gıda Teknolojisi Derneği Yayınları, İstanbul, IX.
  • 40. Veciana-Nogues MT, Hernandez-Jover T, Marine-Font A, Vidal-Carou MC (1995): Liquid chromatographic method for determination of biogenic amines in fish and fish products. JAOAC Int, 78, 1045-1050.
  • 41. Vosikis V, Papageorgopoulou A, Economou V, Frillingos S, Papadopoulou C (2008): Survey of histamine content in fish samples randomly selected from greek retail market. Food Additives and Contaminants, Part B, 1, 122-129.
  • 42. Winer BJ (1962): Statistical principles in experimental design, McGraw –Hill.
  • 43. Yılmaz A (2012): Kimyasal analizlerde metod validasyonu ve verifikasyonu. TURKLAB Rehber No 01.
There are 43 citations in total.

Details

Primary Language English
Subjects Veterinary Surgery
Other ID JA74GP93SM
Journal Section Research Article
Authors

Deniz Turan

Ulvi Reha Fidancı

Publication Date June 1, 2016
Published in Issue Year 2016

Cite

APA Turan, D., & Fidancı, U. R. (2016). Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 63(2), 93-101. https://doi.org/10.1501/Vetfak_0000002715
AMA Turan D, Fidancı UR. Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels. Ankara Univ Vet Fak Derg. June 2016;63(2):93-101. doi:10.1501/Vetfak_0000002715
Chicago Turan, Deniz, and Ulvi Reha Fidancı. “Comparison of High Pressure Liquid Chromatography Methods in Fish and Fish Products by Usingo-Phthaldialdehyde and Benzoyl Chloride Derivatization for the Determination of Histamine Levels”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 63, no. 2 (June 2016): 93-101. https://doi.org/10.1501/Vetfak_0000002715.
EndNote Turan D, Fidancı UR (June 1, 2016) Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels. Ankara Üniversitesi Veteriner Fakültesi Dergisi 63 2 93–101.
IEEE D. Turan and U. R. Fidancı, “Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels”, Ankara Univ Vet Fak Derg, vol. 63, no. 2, pp. 93–101, 2016, doi: 10.1501/Vetfak_0000002715.
ISNAD Turan, Deniz - Fidancı, Ulvi Reha. “Comparison of High Pressure Liquid Chromatography Methods in Fish and Fish Products by Usingo-Phthaldialdehyde and Benzoyl Chloride Derivatization for the Determination of Histamine Levels”. Ankara Üniversitesi Veteriner Fakültesi Dergisi 63/2 (June 2016), 93-101. https://doi.org/10.1501/Vetfak_0000002715.
JAMA Turan D, Fidancı UR. Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels. Ankara Univ Vet Fak Derg. 2016;63:93–101.
MLA Turan, Deniz and Ulvi Reha Fidancı. “Comparison of High Pressure Liquid Chromatography Methods in Fish and Fish Products by Usingo-Phthaldialdehyde and Benzoyl Chloride Derivatization for the Determination of Histamine Levels”. Ankara Üniversitesi Veteriner Fakültesi Dergisi, vol. 63, no. 2, 2016, pp. 93-101, doi:10.1501/Vetfak_0000002715.
Vancouver Turan D, Fidancı UR. Comparison of high pressure liquid chromatography methods in fish and fish products by usingo-phthaldialdehyde and benzoyl chloride derivatization for the determination of histamine levels. Ankara Univ Vet Fak Derg. 2016;63(2):93-101.

Cited By

Su Ürünlerinde Histamin Oluşumu ve Önemi
Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi
https://doi.org/10.34186/klujes.1384746