Abstract
This study validated a high performance liquid chromatography (HPLC) method to determine biogenic amines in chicken meat. For the identification of biogenic amines, an isocratic elution system coupled with a UV detector (254 nm) was used after a perchloric acid (5 %) extraction and benzoyl chloride derivatization of the samples. The standards of tyramine, putrescine, cadaverine, spermidine, and spermine were used for the following validation parameters: selectivity, linearity, accuracy, recovery, limit of detection and quantification, and robustness. Finally, chicken meat commercialized in two types of packaging was evaluated. The results showed an excellent selectivity and separation of all amines, r 2 > 0.99, relative standard deviation <5 %, recovery between 64 and 112 %, limits of detection and quantification between 0.03–1.25 and 0.15–5.00 μg L−1, respectively, and appropriate robustness for the proposed methodology. Moreover, both chicken meat commercial packages had similar values for all amines; only tyramine was significantly different (P ≤ 0.05). The proposed method was suitable to detection and quantification of simultaneous five biogenic amines in chicken meat.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
ABEF (2011) Brazilian chicken producer and exporters association. Annual report 2010/2011. In: Brazilian Poultry Association
ANVISA (2003) Agência Nacional de Vigilância Sanitária - RE N° 899. Guia para Validação de Métodos Analíticos e Bioanalíticos. Diário Oficial da União, Brasilia
AOAC (2002) Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. In: AOAC International
Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN (2006) Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 degrees C: possible role of biogenic amines as spoilage indicators. Anton Leeuw Int J G 89(1):9–17
Baston O, Stroia AL, Moise D, Barna O (2008) Validation study of a HPLC method able to measure biogenic amines in chicken meat. Food Technol 31:44–50
Buňková L, Buňka F, Klčovská P, Mrkvička V, Doležalová M, Kráčmar S (2010) Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin. Food Chem 121(1):203–206. doi:10.1016/j.foodchem.2009.12.012
Dadáková E, Křížek M, Pelikánová T (2009) Determination of biogenic amines in foods using ultra-performance liquid chromatography (UPLC). Food Chem 116(1):365–370
EFSA (2011) Scientific Opinion on risk based control of biogenic amine formation in fermented foods. EFSA Journal 9(10):2393
EURACHEM (1998) The fitness for purpose of analytical methods: a laboratory guide to method validation and related topics.45
Gallas L, Standarová E, Steinhauserová I, Steinhauser L, Vorlová L (2010) Formation of biogenic amines in chicken meat stored under modified atmosphere. Acta Vet Brno 29:107–116
GraphPad (2007) GraphPad Prisma Version 5.0 GraphPad Software Inc San Diego, CA, USA
Halász A, Baráth Á, Simon-Sarkadi L, Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol 5(2):42–49
ICH (1995) Validation of Analytical Procedures: Text and Methodology ICH guidelines Topic Q2 (R1). London, UK
INMETRO (2011) Orientações sobre Validação de Métodos Analiticos, DOQ-CGCRE-008. Instituto Nacional de Metrologia, Normalização e Qualidade Industrial Brasil
ISO (1999) IEC 17025 General Requirements for the Competence of Testing and Calibration Laboratories. In: ISO (ed). Geneva
Kozová M, Kalač P, Pelikánová T (2009) Contents of biologically active polyamines in chicken meat, liver, heart and skin after slaughter and their changes during meat storage and cooking. Food Chem 116(2):419–425
Özdestan Ö, Üren A (2009) A method for benzoyl chloride derivatization of biogenic amines for high performance liquid chromatography. Talanta 78(4–5):1321–1326
Paschoal JAR, Rath S, Airoldi FPS, Reyes FGR (2008) Validação de métodos cromatográficos para a determinação de resíduos de medicamentos veterinários em alimentos. Quim Nova 31:1190–1198
Ribani M, Bottoli CBG, Collins CH, Jardim ICSF, Melo LFC (2004) Validação em métodos cromatográficos e eletroforéticos. Quim Nova 27:771–780
Rokka M, Eerola S, Smolander M, Alakomi H-L, Ahvenainen R (2004) Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions: B. Biogenic amines as quality-indicating metabolites. Food Control 15(8):601–607
Ruiz-Capillas C, Jiménez-Colmenero F (2004) Biogenic amines in meat and meat products. Crit Rev Food Sci Nutr 44(7/8):489–499
Sander JE, Cai T, Dale N, Bennett LW (1996) Development of biogenic amines during fermentation of poultry carcasses. J Appl Poultry Res 5(2):161–166
Shah V, Midha K, Findlay J et al (2000) Bioanalytical method validation—a revisit with a decade of progress. Pharm Res 17(12):1551–1557
Silva CMG, Gloria MBA (2002) Bioactive amines in chicken breast and thigh after slaughter and during storage at 4+/−1 oC and in chicken-based meat products. Food Chem 78(2):241–248
Tamim NM, Doerr JA (2003) Effect of putrefaction of poultry carcasses prior to rendering on biogenic amine production. J Appl Poultry Res 12(4):456–460
Vinci G, Antonelli ML (2002) Biogenic amines: quality index of freshness in red and white meat. Food Control 13(8):519–524
Acknowledgments
César Lázaro acknowledges the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior for the scholarship Programa Estudante Convenio Pos-Graduação.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Lázaro, C.A., Conte-Júnior, C.A., Cunha, F.L. et al. Validation of an HPLC Methodology for the Identification and Quantification of Biogenic Amines in Chicken Meat. Food Anal. Methods 6, 1024–1032 (2013). https://doi.org/10.1007/s12161-013-9565-0
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-013-9565-0