Determinação de aminas biogénicas em diferentes amostras de cogumelos por electroforese capilar

Abstract

Mushrooms are widely consumed across various cultures due to their high nutritional value. However, during storage and processing, they may be susceptible to the formation of biogenic amines (BAs) as a result of decarboxylase enzyme activity from colonizing bacteria. BAs, produced through the degradation of amino acids, can pose health risks such as food intoxication when present at elevated levels. Although regulations exist for histamine in certain fish species and their derivatives, there is no comprehensive legislation covering all common amines in foods, including mushrooms. This study aimed to develop an analytical method for the simultaneous determination of putrescine (PUT), histamine (HIS), cadaverine (CAD), spermidine (SPD), spermine (SPM), tyramine (TYR), and tryptamine (TRY) in mushroom samples using capillary electrophoresis (CE). The BAs were separated using a running buffer composed of 15 mmol L⁻¹ imidazole, 30 mmol L⁻¹ crown ether, 7 mmol L⁻¹ α-cyclodextrin, and 3.5 mmol L⁻¹ EDTA, with indirect detection at 214 nm, under a voltage of 15 kV and hydrodynamic injection mode (30 mbar/5 s). The BAs were extracted from mushroom samples using a 0.1 mol L⁻¹ HCl solution. The analytical curve was linear in the range of 2.0 to 10.0 mg L⁻¹ for each amine (R² ≥ 0.998). Repeatability and intermediate precision ranged from 0.6 to 1.9% and 0.9 to 14%, respectively. The method showed satisfactory limits of detection (0.25–0.60 mg L⁻¹) and quantification (0.76 – 1.82 mg L⁻¹), enabling the detection and quantification of low concentrations of BAs in mushroom samples. Recovery values ranged from 94.7 to 110%. The developed method was successfully applied to different mushroom varieties (Hiratake, Champignon de Paris, and Portobello). The concentrations of BAs in the mushroom samples ranged from 1.5 to 14 mg kg⁻¹. Due to the absence of specific regulatory limits for mushrooms, the results were compared to the limits established for other food products and were found to be below the maximum permitted levels, indicating the safety of the analyzed samples for consumption.