Critical review on microextraction techniques used in determination of histamine in food samples

Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, mea...
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Autor*in:	Jayasinghe, G. D. T. M. [verfasserIn] Jinadasa, B. K. K. K. Pohl, Pawel Abdelkarim, Aydi

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Green chemistry Microextraction Histamine Sample preparation

Anmerkung:	© The Author(s) 2022

Übergeordnetes Werk:	Enthalten in: Discover food - Cham : Springer Nature Switzerland AG, 2021, 2(2022), 1 vom: 03. Feb.
Übergeordnetes Werk:	volume:2 ; year:2022 ; number:1 ; day:03 ; month:02

Links:	Volltext

DOI / URN:	10.1007/s44187-022-00008-6

Katalog-ID:	SPR046150218

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520			\|a Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract
520			\|a Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques.
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spelling	10.1007/s44187-022-00008-6 doi (DE-627)SPR046150218 (SPR)s44187-022-00008-6-e DE-627 ger DE-627 rakwb eng Jayasinghe, G. D. T. M. verfasserin aut Critical review on microextraction techniques used in determination of histamine in food samples 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques. Green chemistry (dpeaa)DE-He213 Microextraction (dpeaa)DE-He213 Histamine (dpeaa)DE-He213 Sample preparation (dpeaa)DE-He213 Jinadasa, B. K. K. K. aut Pohl, Pawel aut Abdelkarim, Aydi aut Enthalten in Discover food Cham : Springer Nature Switzerland AG, 2021 2(2022), 1 vom: 03. Feb. (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:2 year:2022 number:1 day:03 month:02 https://dx.doi.org/10.1007/s44187-022-00008-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 2 2022 1 03 02
allfields_unstemmed	10.1007/s44187-022-00008-6 doi (DE-627)SPR046150218 (SPR)s44187-022-00008-6-e DE-627 ger DE-627 rakwb eng Jayasinghe, G. D. T. M. verfasserin aut Critical review on microextraction techniques used in determination of histamine in food samples 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques. Green chemistry (dpeaa)DE-He213 Microextraction (dpeaa)DE-He213 Histamine (dpeaa)DE-He213 Sample preparation (dpeaa)DE-He213 Jinadasa, B. K. K. K. aut Pohl, Pawel aut Abdelkarim, Aydi aut Enthalten in Discover food Cham : Springer Nature Switzerland AG, 2021 2(2022), 1 vom: 03. Feb. (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:2 year:2022 number:1 day:03 month:02 https://dx.doi.org/10.1007/s44187-022-00008-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 2 2022 1 03 02
allfieldsGer	10.1007/s44187-022-00008-6 doi (DE-627)SPR046150218 (SPR)s44187-022-00008-6-e DE-627 ger DE-627 rakwb eng Jayasinghe, G. D. T. M. verfasserin aut Critical review on microextraction techniques used in determination of histamine in food samples 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques. Green chemistry (dpeaa)DE-He213 Microextraction (dpeaa)DE-He213 Histamine (dpeaa)DE-He213 Sample preparation (dpeaa)DE-He213 Jinadasa, B. K. K. K. aut Pohl, Pawel aut Abdelkarim, Aydi aut Enthalten in Discover food Cham : Springer Nature Switzerland AG, 2021 2(2022), 1 vom: 03. Feb. (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:2 year:2022 number:1 day:03 month:02 https://dx.doi.org/10.1007/s44187-022-00008-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 2 2022 1 03 02
allfieldsSound	10.1007/s44187-022-00008-6 doi (DE-627)SPR046150218 (SPR)s44187-022-00008-6-e DE-627 ger DE-627 rakwb eng Jayasinghe, G. D. T. M. verfasserin aut Critical review on microextraction techniques used in determination of histamine in food samples 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques. Green chemistry (dpeaa)DE-He213 Microextraction (dpeaa)DE-He213 Histamine (dpeaa)DE-He213 Sample preparation (dpeaa)DE-He213 Jinadasa, B. K. K. K. aut Pohl, Pawel aut Abdelkarim, Aydi aut Enthalten in Discover food Cham : Springer Nature Switzerland AG, 2021 2(2022), 1 vom: 03. Feb. (DE-627)1789175550 (DE-600)3109407-7 2731-4286 nnns volume:2 year:2022 number:1 day:03 month:02 https://dx.doi.org/10.1007/s44187-022-00008-6 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 2 2022 1 03 02
language	English
source	Enthalten in Discover food 2(2022), 1 vom: 03. Feb. volume:2 year:2022 number:1 day:03 month:02
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topic_facet	Green chemistry Microextraction Histamine Sample preparation
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authorswithroles_txt_mv	Jayasinghe, G. D. T. M. @@aut@@ Jinadasa, B. K. K. K. @@aut@@ Pohl, Pawel @@aut@@ Abdelkarim, Aydi @@aut@@
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author	Jayasinghe, G. D. T. M.
spellingShingle	Jayasinghe, G. D. T. M. misc Green chemistry misc Microextraction misc Histamine misc Sample preparation Critical review on microextraction techniques used in determination of histamine in food samples
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topic_title	Critical review on microextraction techniques used in determination of histamine in food samples Green chemistry (dpeaa)DE-He213 Microextraction (dpeaa)DE-He213 Histamine (dpeaa)DE-He213 Sample preparation (dpeaa)DE-He213
topic	misc Green chemistry misc Microextraction misc Histamine misc Sample preparation
topic_unstemmed	misc Green chemistry misc Microextraction misc Histamine misc Sample preparation
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title	Critical review on microextraction techniques used in determination of histamine in food samples
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title_full	Critical review on microextraction techniques used in determination of histamine in food samples
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author_browse	Jayasinghe, G. D. T. M. Jinadasa, B. K. K. K. Pohl, Pawel Abdelkarim, Aydi
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title_sort	critical review on microextraction techniques used in determination of histamine in food samples
title_auth	Critical review on microextraction techniques used in determination of histamine in food samples
abstract	Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques. © The Author(s) 2022
abstractGer	Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques. © The Author(s) 2022
abstract_unstemmed	Biogenic amines are basic nitrogen compounds, which are formed due to the decarboxylation of amino acids or/and the amination and the transformation of aldehydes and ketones. Histamine is a heterocyclic biogenic amine present in a wide range of food products, including fish and fishery products, meat and their products, and other dairy products and beverages. The present review summarizes the innovative sample preparation methods for the extraction of histamine from various sample matrices. Both solid phase and liquid phase based microextraction techniques are used for extracting histamine, but the latter ones are the most popular. Currently, all the sample preparation techniques for the histamine extraction fulfil the demand of green chemistry standards. These sample preparation procedures are presented in the present review along with their special features, advantages and disadvantages. Graphical Abstract Highlights Classical extraction techniques and detection methods for histamine in food samples.Classification of solid sorbent based and liquid based microextraction techniques.Microextraction techniques based liquid phase and solid sorbent assessments for histamine extraction in food samples.Advantages and disadvantages of microextraction techniques compared with classical extraction techniques. © The Author(s) 2022
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title_short	Critical review on microextraction techniques used in determination of histamine in food samples
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