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Year 2017, , 79 - 83, 30.06.2017
https://doi.org/10.17350/HJSE19030000052

Abstract

References

  • 1. Shalaby AR. Significance of biogenic amines to food safety and human health. Food Research International 29 (1996) 675-690.
  • 2. Preti R, Antonelli ML, Bernacchia R, Vinci G. Fast determination of biogenic amines in beverages by a core– Shell particle column. Food Chemistry 187 (2015) 555–562.
  • 3. ten Brink B, Damink C, Joosten HM, Huis in’t Veld JH. Occurrence and formation of biologically active amines infFoods. International Journal of Food Microbiology 11 (1990) 73–84.
  • 4. Hernandez-Borges J, D’orazio G, Aturki Z, Fanali S. Nanoliquid chromatography analysis of dansylated biogenic amines in wines. Journal of Chromatography A 1147 (2007) 192–199.
  • 5. Saaid M, Saad B, Hashim NH, Ali ASM, Saleh MI. Determination of biogenic amines in selected Malaysian food. Food Chemistry 113 (2009) 1356–1362.
  • 6. Anlı RE, Vural N, Yılmaz S, Vural YH. The determination of biogenic amines in Turkish red wines. Journal of Food Composition and Analysis 17 (2004) 53–62.
  • 7. Bauza T, Blaise A, Daumas F, Cabanis JC. Determination of biogenic amines and their precursor amino acids in wines of the Vallke du RhSne by high-performance liquid chromatography with precolumn derivatization and fluorimetric detection. Journal of Chromatography A 707 (1995) 373-379.
  • 8. Busto O, Miracle M, Guasch J, Borrull F. Determination of biogenic amines in wines by high-performance liquid chromatography with on-column fluorescence derivatization. Journal of Chromatography A 757 (1997) 311–318.
  • 9. Casal S, Oliveira MBPP, Fereira MA. Determination of biogenic amines in coffee by an optimized liquid chromatographic method. Journal of Liquid Chromatography & Related Technologies 25 (2002) 2535–2549.
  • 10. Henriquez-Aedo K, Vega KM, Prieto-Rodriguez S, Aranda M. Evaluation of biogenic amines content in chilean reserve varietal wines. Food and Chemical Toxicology 50 (2012) 2742–2750.
  • 11. Loukou Z, Zotou A. Determination of biogenic amines as dansyl derivatives in alcoholic beverages by highperformance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography–atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A 996 (2003) 103–113.
  • 12. Marcobal A, Polo MC, Marti’n-A’lvarez PJ, MorenoArribas MV. Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines. Food Research International 38 (2005) 387–394.
  • 13. Mo Dugo G, Vilasi F, La Torre GL, Pellicano TM. Reverse phase HPLC/DAD determination of biogenic amines as dansyl derivatives in experimental red wines. Food Chemistry 95 (2006) 672–676.
  • 14. Papavergou EJ. Biogenic amine levels in dry fermented sausages produced and sold in Greece. Procedia Food Science 1(2011) 1126-1131.
  • 15. Romero R, Sanchez-Vinas M, Gazquez D, Bagur MG. Characterization of selected Spanish Table Wine Samples according to their biogenic amine content from liquid chromatographic determination. Journal of Agricultural and Food Chemistry 50 (2002) 4713−4717.
  • 16. Simat V, Dalgaard P. Use of small diameter column particles to enhance HPLC determination of histamine and other biogenic amines in seafood. LWT - Food Science and Technology 44 (2011) 399-406.
  • 17. Smela D, Pechova P, Komprda T, Klejdus B, Kuban V. Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage. Czech Journal of Food Science 21 (2003) 167–175.
  • 18. Tameem AA, Saad B, Makahleh A, Salhin A, Saleh MI. A 4-hydroxy-N_-[(E)-(2-hydroxyphenyl)methylidene] benzohydrazide-based sorbent material for the extraction HPLC determination of biogenic amines in food samples. Talanta 82 (2010) 1385–1391.
  • 19. Tang T, Qian K, Shi T, Wang F, Li J, Cao Y, Hu Q. Monitoring the contents of biogenic amines in sufu by HPLC with SPE and pre-column derivatization. Food Control 22 (2011) 1203-1208.
  • 20. Vidal-Carou MC, Lahoz-Portole’s F, Bover-Cid S, MarineFont A. Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages. Journal of Chromatography A 998 (2003) 235–241.
  • 21. Yassoralipour A, Bakar J, Rahman RA, Bakar FA. Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 0C kept in modified atmosphere packaging with varied CO2 concentration. LWT - Food Science and Technology 48 (2012) 142-146.
  • 22. Yiğit M, Ersoy L. Determination of tyramine in cheese by LC-/UV. Journal of Pharmaceutical and Biomedical Analysis 31 (2003) 1223–1228.
  • 23. Nishikawa Y. Liquid chromatographic determination of aliphatic diamines in water via derivatization with acetylacetone. Journal of Chromatography A 392 (1987) 349-353.
  • 24. Sedighipoor M, Kianfar AH, Mahmood WAK, Azarian MH. Epoxidation of alkenes by an oxidovanadium(IV) tetradentate Schiff base complex as an efficient catalyst with tert-butyl hydroperoxide. Inorganica Chimica Acta 457 (2017) 116–121.

Optimization of the Schiff-Base Reaction of Acetylacetone with Biogenic Amines

Year 2017, , 79 - 83, 30.06.2017
https://doi.org/10.17350/HJSE19030000052

Abstract

I n this work, optimum conditions for the derivatization reaction of biogenic amines histamine, tyramine, putrecine, tryptamine, phenylethylamine, cadaverine, spermidine and spermine with acetylacetone have been determined. In this reaction, the amount of K2HPO4, reaction time, reagent amount, solvent choice and solvent amount were optimized. As a result of this study, optimum conditions were determined as amount of K2HPO4 2 g, reaction time 20 min, amount of acetylacetone 1 mL, solvent methanol and amount of solvent 10 mL

References

  • 1. Shalaby AR. Significance of biogenic amines to food safety and human health. Food Research International 29 (1996) 675-690.
  • 2. Preti R, Antonelli ML, Bernacchia R, Vinci G. Fast determination of biogenic amines in beverages by a core– Shell particle column. Food Chemistry 187 (2015) 555–562.
  • 3. ten Brink B, Damink C, Joosten HM, Huis in’t Veld JH. Occurrence and formation of biologically active amines infFoods. International Journal of Food Microbiology 11 (1990) 73–84.
  • 4. Hernandez-Borges J, D’orazio G, Aturki Z, Fanali S. Nanoliquid chromatography analysis of dansylated biogenic amines in wines. Journal of Chromatography A 1147 (2007) 192–199.
  • 5. Saaid M, Saad B, Hashim NH, Ali ASM, Saleh MI. Determination of biogenic amines in selected Malaysian food. Food Chemistry 113 (2009) 1356–1362.
  • 6. Anlı RE, Vural N, Yılmaz S, Vural YH. The determination of biogenic amines in Turkish red wines. Journal of Food Composition and Analysis 17 (2004) 53–62.
  • 7. Bauza T, Blaise A, Daumas F, Cabanis JC. Determination of biogenic amines and their precursor amino acids in wines of the Vallke du RhSne by high-performance liquid chromatography with precolumn derivatization and fluorimetric detection. Journal of Chromatography A 707 (1995) 373-379.
  • 8. Busto O, Miracle M, Guasch J, Borrull F. Determination of biogenic amines in wines by high-performance liquid chromatography with on-column fluorescence derivatization. Journal of Chromatography A 757 (1997) 311–318.
  • 9. Casal S, Oliveira MBPP, Fereira MA. Determination of biogenic amines in coffee by an optimized liquid chromatographic method. Journal of Liquid Chromatography & Related Technologies 25 (2002) 2535–2549.
  • 10. Henriquez-Aedo K, Vega KM, Prieto-Rodriguez S, Aranda M. Evaluation of biogenic amines content in chilean reserve varietal wines. Food and Chemical Toxicology 50 (2012) 2742–2750.
  • 11. Loukou Z, Zotou A. Determination of biogenic amines as dansyl derivatives in alcoholic beverages by highperformance liquid chromatography with fluorimetric detection and characterization of the dansylated amines by liquid chromatography–atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A 996 (2003) 103–113.
  • 12. Marcobal A, Polo MC, Marti’n-A’lvarez PJ, MorenoArribas MV. Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines. Food Research International 38 (2005) 387–394.
  • 13. Mo Dugo G, Vilasi F, La Torre GL, Pellicano TM. Reverse phase HPLC/DAD determination of biogenic amines as dansyl derivatives in experimental red wines. Food Chemistry 95 (2006) 672–676.
  • 14. Papavergou EJ. Biogenic amine levels in dry fermented sausages produced and sold in Greece. Procedia Food Science 1(2011) 1126-1131.
  • 15. Romero R, Sanchez-Vinas M, Gazquez D, Bagur MG. Characterization of selected Spanish Table Wine Samples according to their biogenic amine content from liquid chromatographic determination. Journal of Agricultural and Food Chemistry 50 (2002) 4713−4717.
  • 16. Simat V, Dalgaard P. Use of small diameter column particles to enhance HPLC determination of histamine and other biogenic amines in seafood. LWT - Food Science and Technology 44 (2011) 399-406.
  • 17. Smela D, Pechova P, Komprda T, Klejdus B, Kuban V. Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage. Czech Journal of Food Science 21 (2003) 167–175.
  • 18. Tameem AA, Saad B, Makahleh A, Salhin A, Saleh MI. A 4-hydroxy-N_-[(E)-(2-hydroxyphenyl)methylidene] benzohydrazide-based sorbent material for the extraction HPLC determination of biogenic amines in food samples. Talanta 82 (2010) 1385–1391.
  • 19. Tang T, Qian K, Shi T, Wang F, Li J, Cao Y, Hu Q. Monitoring the contents of biogenic amines in sufu by HPLC with SPE and pre-column derivatization. Food Control 22 (2011) 1203-1208.
  • 20. Vidal-Carou MC, Lahoz-Portole’s F, Bover-Cid S, MarineFont A. Ion-pair high-performance liquid chromatographic determination of biogenic amines and polyamines in wine and other alcoholic beverages. Journal of Chromatography A 998 (2003) 235–241.
  • 21. Yassoralipour A, Bakar J, Rahman RA, Bakar FA. Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 0C kept in modified atmosphere packaging with varied CO2 concentration. LWT - Food Science and Technology 48 (2012) 142-146.
  • 22. Yiğit M, Ersoy L. Determination of tyramine in cheese by LC-/UV. Journal of Pharmaceutical and Biomedical Analysis 31 (2003) 1223–1228.
  • 23. Nishikawa Y. Liquid chromatographic determination of aliphatic diamines in water via derivatization with acetylacetone. Journal of Chromatography A 392 (1987) 349-353.
  • 24. Sedighipoor M, Kianfar AH, Mahmood WAK, Azarian MH. Epoxidation of alkenes by an oxidovanadium(IV) tetradentate Schiff base complex as an efficient catalyst with tert-butyl hydroperoxide. Inorganica Chimica Acta 457 (2017) 116–121.
There are 24 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Bediha Akmese This is me

Asan Adem This is me

Publication Date June 30, 2017
Published in Issue Year 2017

Cite

Vancouver Akmese B, Adem A. Optimization of the Schiff-Base Reaction of Acetylacetone with Biogenic Amines. Hittite J Sci Eng. 2017;4(1):79-83.

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