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Food Analytical Methods

, Volume 12, Issue 10, pp 2392–2400 | Cite as

Development of an Analytical Method for the Simultaneous Measurement of 10 Biogenic Amines in Meat: Application to Beninese Grilled Pork Samples

  • Caroline DounyEmail author
  • Soumaya Benmedjadi
  • François Brose
  • O. Herbert Iko Afé
  • Ahmed Igout
  • Djidjoho Joseph Hounhouigan
  • Victor Bienvenu Anihouvi
  • Marie-Louise Scippo
Article

Abstract

A UPLC-fluorescence method has been developed to evaluate the concentration of ten biogenic amines, as dansylated derivatives, in food. The sample preparation consisted of a solid-liquid extraction with perchloric acid, followed by the dansylation of the extracted amines. The analysis was performed using an Acquity UPLC BEH C18 column on a UPLC Acquity system (Waters) with a fluorescence detector. Two reference materials consisting of tuna muscle incurred with histamine were used to evaluate the performances of the following method: selectivity, specificity, linearity, limits of detection and quantification, precision, and accuracy. The averages of the measured values were evaluated at 98.7% and 96.8% of the expected values, for the two materials. The developed method was applied to quantify biogenic amines in grilled meat from Beninese markets. The biogenic amines index was calculated for each sample. In this study, ten samples can be considered as fresh with values lower than 5 mg/kg, while one sample is considered as acceptable (16.9 mg/kg) and one sample is considered as spoiled (82.8 mg/kg). Tryptamine and 2-phenylethylamine samples were not detected but methylamine and putrescine were detected at concentrations lower than their limit of quantification. Serotonin, spermidine, and spermine were detected in all samples. No link between the biogenic amine concentrations and the cooking conditions was observed. Because the biogenic amines are not heat sensitive, the measured concentrations of biogenic amines in this study could be explained by bad hygienic conditions during meat storage before cooking. It means that the Beninese population may be exposed to sometimes high biogenic amines content, leading to allergies or other more serious health problems.

Keywords

Biogenic amines Ultra-high-performance liquid chromatography Fluorescence Pork Benin 

Notes

Funding information

This study was performed with the financial support of ARES-CCD (Academy of Research and Higher Education—Committee for Development Cooperation, Belgium) (Project Qualisani).

Compliance with Ethical Standards

Conflict of Interest

Caroline Douny declares that she has no conflict of interest. Soumaya Benmedjadi declares that she has no conflict of interest. François Brose declares that he has no conflict of interest. O.H. Iko Afé declares that he has no conflict of interest. Ahmed Igout declares that he has no conflict of interest. D.J. Hounhouigan declares that he has no conflict of interest. Victor Bienvenu Anihouvi declares that he has no conflict of interest. Marie-Louise Scippo declares that she has no conflict of interest.

Human Participants and Animal Studies

This article does not contain any studies with human or animal subjects.

Ethical Approval

All applicable international, national, and/or institutional guidelines for the care and use of animals were followed.

Informed Consent

Not applicable.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Caroline Douny
    • 1
    Email author
  • Soumaya Benmedjadi
    • 1
  • François Brose
    • 1
  • O. Herbert Iko Afé
    • 2
  • Ahmed Igout
    • 3
  • Djidjoho Joseph Hounhouigan
    • 2
  • Victor Bienvenu Anihouvi
    • 2
  • Marie-Louise Scippo
    • 1
  1. 1.Faculty of Veterinary Medicine, Department of Food Sciences, Laboratory of Food Analysis, FARAH-Veterinary Public Health-Quartier Vallée 2University of LiègeLiègeBelgium
  2. 2.Faculty of Agronomic Sciences, School of Nutrition, Food Sciences and Technology, Laboratory of Food SciencesUniversity of Abomey-CalaviCotonouBenin
  3. 3.Department of Biomedical and Preclinic Sciences, Faculty of MedicineUniversity of LiègeLiègeBelgium

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