Comparison of ELISA and HPLC for the determination of histamine in cheese

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dc.authorscopusid56090169200
dc.authorscopusid58437264800
dc.authorscopusid15045512400
dc.authorscopusid7004132786
dc.authorscopusid56058919300
dc.authorscopusid7003846311
dc.contributor.authorAygün, Osman
dc.contributor.authorSchneider, Elisabeth
dc.contributor.authorScheuer, Rainer
dc.contributor.authorUsleber, Ewald
dc.contributor.authorGareis, Manfred
dc.contributor.authorMärtlbauer, Erwin
dc.date.accessioned2024-09-19T15:43:46Z
dc.date.available2024-09-19T15:43:46Z
dc.date.issued1999
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractA competitive direct enzyme-linked immunosorbent assay (CD-ELISA) for histamine in cheese was compared with a reversed-phase liquid chromatography (RP-HPLC) method. Cheese was homogenized with phosphate-buffered saline (PBS), centrifuged, and filtered, and the supernatant was diluted with PBS for CD-ELISA. For RP-HPLC, biogenic amines (histamine, tyramine, putrescine, and cadaverine) were derivatized with 9-fluorenylmethylchloroformate, followed by reversed-phase chromatography and fluorescence detection. Detection limits and mean recoveries (10-1000 mg/kg) were 2 mg/kg and 93% for CD-ELISA and 1 mg/kg and 99% for RP-HPLC, respectively. Analysis of 50 commercial cheeses according to both methods showed good agreement for histamine (r = 0.979; concentration range = 2-1800 mg/kg). At a threshold level of 10 mg/kg, the ELISA gave no false-negative and three false-positive results. The results show that the ELISA is suitable for the determination of histamine in cheese.en_US
dc.identifier.doi10.1021/jf980901f
dc.identifier.endpage1964en_US
dc.identifier.issn0021-8561
dc.identifier.issue5en_US
dc.identifier.pmid10552478en_US
dc.identifier.scopus2-s2.0-0032844008en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1961en_US
dc.identifier.urihttps://doi.org/10.1021/jf980901f
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14555
dc.identifier.volume47en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Agricultural and Food Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiogenic aminesen_US
dc.subjectCheeseen_US
dc.subjectEnzyme immunoassayen_US
dc.subjectHistamineen_US
dc.subjectLiquid chromatographyen_US
dc.titleComparison of ELISA and HPLC for the determination of histamine in cheeseen_US
dc.typeArticleen_US

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