EVALUATION OF THE HISTAMINE CONTENT AND POTENTIAL TOXICITY OF SOME OF CONSUMABLE FOOD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

ZAREI M.; FAZLARA A.; ZAREZADEH F.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Armaghane Danesh Year:2017 | Volume:21 | Issue:11 (118) Page(s): 1115-1124

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

724

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF THE HISTAMINE CONTENT AND POTENTIAL TOXICITY OF SOME OF CONSUMABLE FOOD

Author(s)

ZAREI M. | FAZLARA A. | ZAREZADEH F. | Issue Writer Certificate

Keywords

HISTAMINEQ3

SPINACHQ3

FISHQ2

CANNED FISHQ1

AUBERGINEQ2

Abstract

Background & aim: Consuming high amounts of HISTAMINE with food causes HISTAMINE poisoning among its consumers. Much information about the content of HISTAMINE in various food products is not available in the country. In the present study, the amount of HISTAMINE in food samples consumed in human diet which are based on existing data sources can contain HISTAMINE were measured.Methods: In the present study, 240 samples of 16 different types of food consumed in the human diet were examined. HISTAMINE was extracted with 75 % ethanol- 0.4 N HCl in fresh and canned FISH samples and extracted in other samples with 0.1 N HCl. After passing the extracts through ion exchange chromatography, the fluorescence derivative of HISTAMINE which was generated by Ophthaldialdehyde and the amount of fluorescent light was measured at excitation wavelength of 350 nm and emission wavelength of 444 nm respectively. Data were analyzed using descriptive statistics.Results: SPINACH, fresh FISH, canned FISH and AUBERGINE samples showed the high level of HISTAMINE with the mean levels of 5.04, 3.83, 2.77 and 2.64 mg/100g respectively.All samples tested contains HISTAMINE but 53.3, 20.0, 13.3 and 13.3 percent of the samples of these foods contains higher amounts HISTAMINE (5mg/100gr) respectively. Low levels of HISTAMINE was observed in a number of samples including tomato, pickles, nuts, bananas, oranges, melons, cheese, curd, yogurt and dough but no detectable HISTAMINE was found olive and tea.Conclusion: In addition to confirming the fact that FISH and seafood products have a high risk of HISTAMINE poisoning, but it showed that the risk of HISTAMINE poisoning in humans after consumption of FISH and its products will not be less than SPINACH and AUBERGINE.

Cites

No record.

References

No record.

Cite

APA: Copy

ZAREI, M., FAZLARA, A., & ZAREZADEH, F.. (2017). EVALUATION OF THE HISTAMINE CONTENT AND POTENTIAL TOXICITY OF SOME OF CONSUMABLE FOOD. ARMAGHAN DANESH, 21(11 (118)), 1115-1124. SID. https://sid.ir/paper/77878/en

Vancouver: Copy

ZAREI M., FAZLARA A., ZAREZADEH F.. EVALUATION OF THE HISTAMINE CONTENT AND POTENTIAL TOXICITY OF SOME OF CONSUMABLE FOOD. ARMAGHAN DANESH[Internet]. 2017;21(11 (118)):1115-1124. Available from: https://sid.ir/paper/77878/en

IEEE: Copy

M. ZAREI, A. FAZLARA, and F. ZAREZADEH, “EVALUATION OF THE HISTAMINE CONTENT AND POTENTIAL TOXICITY OF SOME OF CONSUMABLE FOOD,” ARMAGHAN DANESH, vol. 21, no. 11 (118), pp. 1115–1124, 2017, [Online]. Available: https://sid.ir/paper/77878/en

Related Journal Papers