A Review on the Determination of Biogenic Amines in Fresh and ProcessedFish Products using HPLC, LC-MS/MS and Other ChromatographicMethods
Hossein Ahangari, Milad Tavassoli, Arezou Khezerlou, Narges Kiani Salmi, Ali Ehsani, Mohammad Reza Afshar Mogaddam
Abstract
Biogenic amines (BAs) are compounds deemed to be foodstuff contaminants and are the cause of poisoning or allergy. The main BAs found in foods include histamine, tyramine, putrescine, cadaverine, spermine and spermidine. The number of poisoning cases related to BAs in food has increased, which is reinforcing the need for BAs detection to ensure food safety. BAs are found in varying quantities in different foods such as fish, fruits, meat, cheese, vegetables, beer, and wine. Currently, different analytical techniques are used for BAs detection, as well as sample treatment methods that allow greater sensitivity, higher analyzing speed and lower detection limits. Moreover, BAs can be precursors of nitrosamines, which have been associated with mutagenic and carcinogenic activity. This review aims to provide a general approach to the different detection techniques of the BAs in foods, their concentrations and treatment methods.