Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2016 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | https://doi.org/10.1590/1678-4162-8668 http://hdl.handle.net/1843/56393 https://orcid.org/0000-0001-7562-9813 https://orcid.org/0000-0003-0707-2691 https://orcid.org/0000-0003-1025-4605 https://orcid.org/0000-0001-7878-4085 https://orcid.org/0000-0003-0268-7603 |
Resumo: | A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg-1, with a limit of detection at 0.3mg.kg-1 and a limit of quantification at 0.9mg.kg-1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg-1. In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat. |
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2023-07-17T17:31:00Z2023-07-17T17:31:00Z2016683805813https://doi.org/10.1590/1678-4162-86681678-4162http://hdl.handle.net/1843/56393https://orcid.org/0000-0001-7562-9813https://orcid.org/0000-0003-0707-2691https://orcid.org/0000-0003-1025-4605https://orcid.org/0000-0001-7878-4085https://orcid.org/0000-0003-0268-7603A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg-1, with a limit of detection at 0.3mg.kg-1 and a limit of quantification at 0.9mg.kg-1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg-1. In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat.Um método de cromatografia líquida de alta eficiência (CLAE) para pesquisa de aminas bioativas em carne de frango foi validado. Foi utilizado um sistema de gradiente de eluição com detector ultravioleta, após extração com ácido tricloroacético e derivação pré-coluna com cloreto de dansila. Os padrões de putrescina, cadaverina, histamina, tiramina, espermidina e espermina foram utilizados para avaliação dos seguintes parâmetros de desempenho: seletividade, linearidade, precisão, recuperação, limites de detecção, limites de quantificação e robustez. Os resultados mostraram excelente seletividade e separação de todas as aminas, coeficiente de determinação superior a 0,99, recuperação entre 92,25 e 105,25% na concentração 47,2mg.kg-1, limites de detecção de 0,3mg.kg-1 e limite de quantificação de 0,9mg.kg-1 para todas as aminas, com exceção da histamina, que apresentou o limite de quantificação mais alto, de 1mg.kg-1. Foi concluído que os parâmetros de desempenho demonstraram adequação do método para detecção e quantificação de aminas bioativas em carne de frango.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoOutra AgênciaengUniversidade Federal de Minas GeraisUFMGBrasilVET - DEPARTAMENTO DE TECNOLOGIA E INSPEÇÃO DE PRODUTOS DE ORIGEM ANIMALVET - DEPARTAMENTO DE ZOOTECNIAArquivo Brasileiro de Medicina Veterinária e ZootecniaCarne de aveAminasCromatografia líquida de alta pressãoValidationChicken meatBioactive aminesHPLC-UVValidation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meatValidação de metodologia por HPLC/UV para identificação e quantificação de aminas bioativas em carne de frango de corteinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.scielo.br/j/abmvz/a/S8m9qz8H6xR37LMSnrQ5VpR/?lang=en#Débora Cristina Sampaio de AssisTadeu Chaves de FigueiredoLiliane Denise Miranda MenezesArina Lopes de LimaRoger Wilker Tavares KleinLuiz Guilherme Dias HeneineLeonardo José Camargos LaraLílian Viana TeixeiraCléia Batista Dias OrnellasSilvana de Vasconcelos Cançadoapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/56393/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALValidation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat.pdfValidation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat.pdfapplication/pdf1640516https://repositorio.ufmg.br/bitstream/1843/56393/2/Validation%20of%20an%20HPLC-UV%20method%20for%20the%20identification%20and%20quantification%20of%20bioactive%20amines%20in%20chicken%20meat.pdff1c0675a2f0cc53d6fc36200e7029c21MD521843/563932023-07-17 14:31:00.255oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-07-17T17:31Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat |
| dc.title.alternative.pt_BR.fl_str_mv |
Validação de metodologia por HPLC/UV para identificação e quantificação de aminas bioativas em carne de frango de corte |
| title |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat |
| spellingShingle |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat Débora Cristina Sampaio de Assis Validation Chicken meat Bioactive amines HPLC-UV Carne de ave Aminas Cromatografia líquida de alta pressão |
| title_short |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat |
| title_full |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat |
| title_fullStr |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat |
| title_full_unstemmed |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat |
| title_sort |
Validation of an HPLC-UV method for the identification and quantification of bioactive amines in chicken meat |
| author |
Débora Cristina Sampaio de Assis |
| author_facet |
Débora Cristina Sampaio de Assis Tadeu Chaves de Figueiredo Liliane Denise Miranda Menezes Arina Lopes de Lima Roger Wilker Tavares Klein Luiz Guilherme Dias Heneine Leonardo José Camargos Lara Lílian Viana Teixeira Cléia Batista Dias Ornellas Silvana de Vasconcelos Cançado |
| author_role |
author |
| author2 |
Tadeu Chaves de Figueiredo Liliane Denise Miranda Menezes Arina Lopes de Lima Roger Wilker Tavares Klein Luiz Guilherme Dias Heneine Leonardo José Camargos Lara Lílian Viana Teixeira Cléia Batista Dias Ornellas Silvana de Vasconcelos Cançado |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Débora Cristina Sampaio de Assis Tadeu Chaves de Figueiredo Liliane Denise Miranda Menezes Arina Lopes de Lima Roger Wilker Tavares Klein Luiz Guilherme Dias Heneine Leonardo José Camargos Lara Lílian Viana Teixeira Cléia Batista Dias Ornellas Silvana de Vasconcelos Cançado |
| dc.subject.por.fl_str_mv |
Validation Chicken meat Bioactive amines HPLC-UV |
| topic |
Validation Chicken meat Bioactive amines HPLC-UV Carne de ave Aminas Cromatografia líquida de alta pressão |
| dc.subject.other.pt_BR.fl_str_mv |
Carne de ave Aminas Cromatografia líquida de alta pressão |
| description |
A high-performance liquid chromatography with ultraviolet detection (HPLC-UV) method was validated for the study of bioactive amines in chicken meat. A gradient elution system with an ultraviolet detector was used after extraction with trichloroacetic acid and pre-column derivatization with dansyl chloride. Putrescine, cadaverine, histamine, tyramine, spermidine, and spermine standards were used for the evaluation of the following performance parameters: selectivity, linearity, precision, recovery, limits of detection, limits of quantification and ruggedness. The results indicated excellent selectivity, separation of all amines, a coefficient of determination greater than 0.99 and recovery from 92.25 to 102.25% at the concentration of 47.2mg.kg-1, with a limit of detection at 0.3mg.kg-1 and a limit of quantification at 0.9mg.kg-1 for all amines, with the exception of histamine, which exhibited the limit of quantification, of 1mg.kg-1. In conclusion, the performance parameters demonstrated adequacy of the method for the detection and quantification of bioactive amines in chicken meat. |
| publishDate |
2016 |
| dc.date.issued.fl_str_mv |
2016 |
| dc.date.accessioned.fl_str_mv |
2023-07-17T17:31:00Z |
| dc.date.available.fl_str_mv |
2023-07-17T17:31:00Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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publishedVersion |
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http://hdl.handle.net/1843/56393 |
| dc.identifier.doi.pt_BR.fl_str_mv |
https://doi.org/10.1590/1678-4162-8668 |
| dc.identifier.issn.pt_BR.fl_str_mv |
1678-4162 |
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https://orcid.org/0000-0001-7562-9813 https://orcid.org/0000-0003-0707-2691 https://orcid.org/0000-0003-1025-4605 https://orcid.org/0000-0001-7878-4085 https://orcid.org/0000-0003-0268-7603 |
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https://doi.org/10.1590/1678-4162-8668 http://hdl.handle.net/1843/56393 https://orcid.org/0000-0001-7562-9813 https://orcid.org/0000-0003-0707-2691 https://orcid.org/0000-0003-1025-4605 https://orcid.org/0000-0001-7878-4085 https://orcid.org/0000-0003-0268-7603 |
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1678-4162 |
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eng |
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eng |
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Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
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info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
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VET - DEPARTAMENTO DE TECNOLOGIA E INSPEÇÃO DE PRODUTOS DE ORIGEM ANIMAL VET - DEPARTAMENTO DE ZOOTECNIA |
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Universidade Federal de Minas Gerais |
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