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Investigation of Melamine Presence in Canned Tuna Fish by Capillary Zone Electrophoresis Method

Year 2015, Volume: 21 Issue: 2, 310 - 315, 11.03.2015
https://doi.org/10.15832/tbd.46532

Abstract

Melamine is widely used as a chemical in food industry and may lead to kidney damage. The aim of this study was to determine melamine and pH value of 80 canned tuna fish samples of four different brands (A, B, C, D) sold in Ankara, Turkey. Quantitative determination of melamine in canned tuna fish samples was carried out by capillary zone electrophoresis with diode array detector (CZE-DAD). The limits of detection and quantitation for melamine were found to be 0.21 mg kg-1and 0.68 mg kg-1, respectively. The proposed method was successfully applied for the analysis of melamine in canned tuna fish samples by mean recovery with 104.7% in oily and 107.6% for light samples. Melamine levels were found as <0.68 mg kg-1 (LOQ value) in all samples analysed during the period of the study. The mean pH values (±SE) of the samples for the A, B, C and D brands were determined to be 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 and 5.82 ± 0.02, respectively. As a result, present study shows that the presence of melamine of canned tuna fish obtained during the period of study do not pose a health risk to consumers.
Keywords: Capillary zone electrophoresis; Fish; Melamin

References

  • Andersen W C, Turnipseed S B, Karbiwnyk C M, Clark S B, Madson M R, Gieseker C M, Miller R A, Rummel N G & Reimschuessel R (2008). Determination and confirmation of melamine residues in catfish, trout, tilapia, salmon, and shrimp by liquid chromatography with tandem mass spectrometry. Journal of Agricultural and Food Chemistry 56(12): 4340–4347
  • Bhalla V, Grimm P C, Chertow G M & Pao A C (2009). Melamine nephrotoxicity: an emerging epidemic in an era of globalization. Kidney International 75: 774–779
  • Cook H A, Klampfl C W & Buchberger W (2005). Analysis of melamine resins by capillary zone electrophoresis with electrospray ionization-mass spectrometric detection. Electrophoresis 26: 1576–1583
  • Daniel NW (1991). Bioistatistic: A foundation for analysis in the health sciences, 5 th ed, New York: Wiley
  • Deabes M M & El-Habib R (2012). Determination of melamine in infant milk formula, milk powder and basaa fish samples by HPLC/DAD. Journal of Environmental and Analytical Toxicology 2(4): 1-4
  • EFSA (2010). Proposed draft maximum levels for melamine in food and feed. European union comments for the codex committee on contaminants in food (CCCF). Retrieved in August, 4, 2012 from http://ec.europa.eu/food/fs/ifsi/eupositions/cccf/docs/ cccf_4ddagenda_item5_en.pdf
  • EPA (2010). Fish consumption advisories, 2010. Retrieved in August, 4, 2012 from http://water.epa. gov/scitech/swguidance/fishshellfish/fishadvisories/ general.cfm#tabs-2
  • FAO (2005). Fisheries and aquaculture topics. Fish contaminants. Topics Fact Sheets. Text by Lahsen Ababouch. In: FAO Fisheries and Aquaculture Department, Rome, 2005. Retrieved in August, 4, 2012 from http://www.fao.org/fishery/topic/14815/en
  • FAO (2010). Proposed draft maximum levels for melamine in food and feed (N13-2009). Retrieved in July, 5, 2012 from ftp://ftp.fao.org/codex/meetings/ cccf/ cccf4/cf04_05e.pdf
  • Gong Y, Wu H & Fan Z (2013). Water-soluble Eu(III)- doped ZnS quantum dots for the room-temperature phosphorescence detection of melamine in milk products. Analytical Methods 5: 6114-6119
  • Gossner C M, Schlundt J, Embarek PB, Hird S, Wong DL, Beltran JJO, Teoh KN & Tritscher A (2009). The melamine incident: implications for international food and feed safety. Environmental Health Perspectives 117(12): 1803–1808
  • Guo Z, Gai P, Hao T, Wang S, Wei D & Gan N (2011). Determination of melamine in dairy products by an electrochemiluminescent method combined with solid-phase extraction. Talanta 83(5): 1736–1741
  • Hau A K, Kwan T H & Li P K (2009). Melamine toxicity and the kidney. Journal of the American Society of Nephrology 20: 245–250
  • Hilts C & Pelletier L (2009). Background paper on occurrence of melamine in foods and feed. Prepared for the WHO Expert Meeting on Toxicological and Health Aspects of Melamine and Cyanuric Acid in collaboration with FAO and supported by Health Canada, 1–4 December 2008. Retrieved in August, 4, 2012 from http://www.who.int/ foodsafety/fs_ management/Melamine_3.pdf
  • Ingelfinger J R (2008). Melamine and the global implications of food contamination. The New England Journal of Medicine 359: 2745–2748
  • Lu J, Xiao J, Yang D J, Wang Z T, Jiang D G, Fang C R & Yang J (2009). Study on migration of melamine from food packaging materials on markets. Biomedical and Environmental Sciences 22(2): 104–108
  • Lucas G N (2009). Melamine contamination of food products. Sri Lanka Journal of Child Health 38: 2–3
  • Marco A, Navarro J L & Flores M (2006). The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Science 73: 660–673
  • OECD (1998). Screening information dataset for melamine. CAS No. #108-78-1. Paris, 1998. Retrieved in August, 4, 2012 from http://www.chem. Unep.ch/irptc/sids/ OECDSIDS/108781
  • TFC (2012). Türk Gıda Kodeksi bulaşanlar yönetmeliğinde değişiklik yapılmasına dair yönetmelik. Resmi Gazete, 19 Aralık 2012.Sayı 28502. Başbakanlık Basımevi, Ankara, Turkey
  • Tittlemier S A, Lau B P Y, Ménard C, Corrigan C, Sparling M, Gaertner D, Cao X L, Dabeka B & Hilts C (2010). Baseline levels of melamine in food items sold in Canada. II. Egg, soy, vegetable, fish and shrimp products. Food Additives and Contaminants: Part B: Surveillance 3(3): 140–147
  • TSI (2010). Turkish Standart Institution. Canned fish, TS 353, Ankara: TSI publications.
  • Usydus Z, Szlinder-Richert J & Adamczyk M (2009). Protein quality and amino acid profiles of fish products available in Poland. Food Chemistry 112(1): 139–145
  • Wen Y, Liu H, Han P, Gao Y, Luan F & Li X (2010). Determination of melamine in milk powder, milk and fish feed by capillary electrophoresis: a good alternative to HPLC. Journal of the Science of Food and Agriculture 90: 2178–2182
  • Xu X, Ren Y, Zhu Y, Cai Z, Han J, Huang B & Zhu Y (2009). Direct determination of melamine in dairy products by gas chromatography/mass spectrometry with coupled column separation. Analytica Chimica Acta 650(1): 39–43
  • Yan N, Zhou L, Zhu Z & Chen X (2009). Determination of melamine in dairy products, fish, feed, and fish by capillary zone electrophoresis with diode array detection. Journal of Agricultural and Food Chemistry 57: 807–811
  • Zhang Y, Ma X & Fan Y (2014). A rapid and sensitive method for determination of melamine in fish, shrimp, clam, and winkle by gas chromatography–mass spectrometry with microwave-assisted derivatization. Food Analytical Methods 7: 1763–1769

Konserve Ton Balıklarında Melamin Varlığının Kapiler Zon Elektroforez Yöntemi ile Araştırılması

Year 2015, Volume: 21 Issue: 2, 310 - 315, 11.03.2015
https://doi.org/10.15832/tbd.46532

Abstract

Melamin gıda endüstrisinde yaygın olarak kullanılan bir kimyasal olup, böbrek hasarına neden olabilmektedir. Bu
çalışmada Ankara’da satışa sunulan dört farklı markaya (A, B, C, D) ait 80 konserve ton balığı örneğinde melamin ve
pH değerlerinin saptanması amaçlanmıştır. Konserve ton balığı örneklerinde melaminin kantitatif olarak saptanması
diyod array dedektörlü kapiler zon elektroforez (CZE-DAD) ile yapılmıştır. Melaminin gözlenebilme ve tayin sınırları
sırasıyla 0.21 mg kg-1 ve 0.68 mg kg-1 olarak bulunmuştur. Konserve ton balığı örneklerinde melamin saptanması için
önerilen yöntem, yağda muhafaza edilen ton balıkları için % 104.7 ve light ton balıkları için % 107.6 ortalama geri
kazanımlarla başarılı bir şekilde uygulanmıştır. Çalışma süresince analiz edilen örneklerin tamamında melamin düzeyi
tayin sınırının (0.68 mg kg-1) altında bulunmuştur. A, B, C ve D markalarına ait örneklerin ortalama pH değerleri (±SH)
sırasıyla 5.89 ± 0.02, 5.86 ± 0.01, 5.83 ± 0.02 ve 5.82 ± 0.02 olarak tespit edilmiştir. Sonuç olarak, çalışma süresince
temin edilen konserve ton balıklarındaki melamin varlığının tüketiciler açısından sağlık riski oluşturmadığı gözlenmiştir.

References

  • Andersen W C, Turnipseed S B, Karbiwnyk C M, Clark S B, Madson M R, Gieseker C M, Miller R A, Rummel N G & Reimschuessel R (2008). Determination and confirmation of melamine residues in catfish, trout, tilapia, salmon, and shrimp by liquid chromatography with tandem mass spectrometry. Journal of Agricultural and Food Chemistry 56(12): 4340–4347
  • Bhalla V, Grimm P C, Chertow G M & Pao A C (2009). Melamine nephrotoxicity: an emerging epidemic in an era of globalization. Kidney International 75: 774–779
  • Cook H A, Klampfl C W & Buchberger W (2005). Analysis of melamine resins by capillary zone electrophoresis with electrospray ionization-mass spectrometric detection. Electrophoresis 26: 1576–1583
  • Daniel NW (1991). Bioistatistic: A foundation for analysis in the health sciences, 5 th ed, New York: Wiley
  • Deabes M M & El-Habib R (2012). Determination of melamine in infant milk formula, milk powder and basaa fish samples by HPLC/DAD. Journal of Environmental and Analytical Toxicology 2(4): 1-4
  • EFSA (2010). Proposed draft maximum levels for melamine in food and feed. European union comments for the codex committee on contaminants in food (CCCF). Retrieved in August, 4, 2012 from http://ec.europa.eu/food/fs/ifsi/eupositions/cccf/docs/ cccf_4ddagenda_item5_en.pdf
  • EPA (2010). Fish consumption advisories, 2010. Retrieved in August, 4, 2012 from http://water.epa. gov/scitech/swguidance/fishshellfish/fishadvisories/ general.cfm#tabs-2
  • FAO (2005). Fisheries and aquaculture topics. Fish contaminants. Topics Fact Sheets. Text by Lahsen Ababouch. In: FAO Fisheries and Aquaculture Department, Rome, 2005. Retrieved in August, 4, 2012 from http://www.fao.org/fishery/topic/14815/en
  • FAO (2010). Proposed draft maximum levels for melamine in food and feed (N13-2009). Retrieved in July, 5, 2012 from ftp://ftp.fao.org/codex/meetings/ cccf/ cccf4/cf04_05e.pdf
  • Gong Y, Wu H & Fan Z (2013). Water-soluble Eu(III)- doped ZnS quantum dots for the room-temperature phosphorescence detection of melamine in milk products. Analytical Methods 5: 6114-6119
  • Gossner C M, Schlundt J, Embarek PB, Hird S, Wong DL, Beltran JJO, Teoh KN & Tritscher A (2009). The melamine incident: implications for international food and feed safety. Environmental Health Perspectives 117(12): 1803–1808
  • Guo Z, Gai P, Hao T, Wang S, Wei D & Gan N (2011). Determination of melamine in dairy products by an electrochemiluminescent method combined with solid-phase extraction. Talanta 83(5): 1736–1741
  • Hau A K, Kwan T H & Li P K (2009). Melamine toxicity and the kidney. Journal of the American Society of Nephrology 20: 245–250
  • Hilts C & Pelletier L (2009). Background paper on occurrence of melamine in foods and feed. Prepared for the WHO Expert Meeting on Toxicological and Health Aspects of Melamine and Cyanuric Acid in collaboration with FAO and supported by Health Canada, 1–4 December 2008. Retrieved in August, 4, 2012 from http://www.who.int/ foodsafety/fs_ management/Melamine_3.pdf
  • Ingelfinger J R (2008). Melamine and the global implications of food contamination. The New England Journal of Medicine 359: 2745–2748
  • Lu J, Xiao J, Yang D J, Wang Z T, Jiang D G, Fang C R & Yang J (2009). Study on migration of melamine from food packaging materials on markets. Biomedical and Environmental Sciences 22(2): 104–108
  • Lucas G N (2009). Melamine contamination of food products. Sri Lanka Journal of Child Health 38: 2–3
  • Marco A, Navarro J L & Flores M (2006). The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Science 73: 660–673
  • OECD (1998). Screening information dataset for melamine. CAS No. #108-78-1. Paris, 1998. Retrieved in August, 4, 2012 from http://www.chem. Unep.ch/irptc/sids/ OECDSIDS/108781
  • TFC (2012). Türk Gıda Kodeksi bulaşanlar yönetmeliğinde değişiklik yapılmasına dair yönetmelik. Resmi Gazete, 19 Aralık 2012.Sayı 28502. Başbakanlık Basımevi, Ankara, Turkey
  • Tittlemier S A, Lau B P Y, Ménard C, Corrigan C, Sparling M, Gaertner D, Cao X L, Dabeka B & Hilts C (2010). Baseline levels of melamine in food items sold in Canada. II. Egg, soy, vegetable, fish and shrimp products. Food Additives and Contaminants: Part B: Surveillance 3(3): 140–147
  • TSI (2010). Turkish Standart Institution. Canned fish, TS 353, Ankara: TSI publications.
  • Usydus Z, Szlinder-Richert J & Adamczyk M (2009). Protein quality and amino acid profiles of fish products available in Poland. Food Chemistry 112(1): 139–145
  • Wen Y, Liu H, Han P, Gao Y, Luan F & Li X (2010). Determination of melamine in milk powder, milk and fish feed by capillary electrophoresis: a good alternative to HPLC. Journal of the Science of Food and Agriculture 90: 2178–2182
  • Xu X, Ren Y, Zhu Y, Cai Z, Han J, Huang B & Zhu Y (2009). Direct determination of melamine in dairy products by gas chromatography/mass spectrometry with coupled column separation. Analytica Chimica Acta 650(1): 39–43
  • Yan N, Zhou L, Zhu Z & Chen X (2009). Determination of melamine in dairy products, fish, feed, and fish by capillary zone electrophoresis with diode array detection. Journal of Agricultural and Food Chemistry 57: 807–811
  • Zhang Y, Ma X & Fan Y (2014). A rapid and sensitive method for determination of melamine in fish, shrimp, clam, and winkle by gas chromatography–mass spectrometry with microwave-assisted derivatization. Food Analytical Methods 7: 1763–1769
There are 27 citations in total.

Details

Primary Language English
Journal Section Makaleler
Authors

Buket Er Demirhan

Burak Demirhan

Sezen Yarımkaya Baş This is me

Gülderen Yentür This is me

Aysel Bayhan Öktem This is me

Publication Date March 11, 2015
Submission Date July 10, 2014
Published in Issue Year 2015 Volume: 21 Issue: 2

Cite

APA Er Demirhan, B., Demirhan, B., Yarımkaya Baş, S., Yentür, G., et al. (2015). Investigation of Melamine Presence in Canned Tuna Fish by Capillary Zone Electrophoresis Method. Journal of Agricultural Sciences, 21(2), 310-315. https://doi.org/10.15832/tbd.46532

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