A Review on the Determination of Biogenic Amines in Fresh and Processed
Fish Products using HPLC, LC-MS/MS and Other Chromatographic
Methods

Hossein      Ahangari; Milad      Tavassoli; Arezou      Khezerlou; Narges      Kiani Salmi; Ali      Ehsani; Mohammad   Reza   Afshar Mogaddam
doi:10.2174/1386207326666230316141040
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.
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DOI https://dx.doi.org/10.2174/1386207326666230316141040	Print ISSN 1386-2073
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A Review on the Determination of Biogenic Amines in Fresh and Processed Fish Products using HPLC, LC-MS/MS and Other Chromatographic Methods

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