[Home ] [Archive]    
:: Main :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 1, Number 2 (Oct-Dec 2014) ::
Nutr Food Sci Res 2014, 1(2): 49-53 Back to browse issues page
Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride
Moein Bashiry, Abdorreza Mohammadi , Hedayat Hosseini, Saeed Aeenehvand, Zaniar Mohammadi
assisstant professor National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Abstract:   (3182 Views)
BacBackground and Objectives: polyamines (putrecsine, spermidine and spermine) are widespread components, which can be found in most of the foods like meat, fruits, vegetables, cheese and wine. Studies show that reducing the level of polyamines in cells may help to slow down some cancer processes however, dietary polyamines may be required in wound healing, and for growth, maturation and regeneration of the intestinal mucosa. The aim of the present study is determination of biologically active polyamines by HPLC, and finding the best method of their derivatization. Materials and Methods: Three different methods of derivatization and gradient elution were tested. Two wavelengths (225 and 254 nm) were applied to find the best way of detecting and analyzing the polyamines. The best method was chosen according to the good and sharp peaks. Results: Results from different experiments suggested that the best condition for derivatization of polyamines is when the samples are put in warm water bath (40ºC) for nearly 1 hour. Additionally, acetonitrile (90%) and water HPLC-grade were chosen as mobile phases, and 254 nm was determined as the appropriate wavelength. Conclusions: The proposed method and condition are good, fast and reliable that can be applied for analyzing and detecting the biologically active polyamines in turkey meat samples by HPLC. Keywords: Polyamines, Turkey breast meat, Dansyl chloride, HPLC
Keywords: Polyamines, Turkey breast meat, Dansyl chloride, HPLC
Full-Text [PDF 133 kb]   (1911 Downloads)    
Type of Study: Research | Subject: Special
Received: 2014/07/17 | Accepted: 2015/01/21 | Published: 2015/01/21
Send email to the article author

Add your comments about this article
Your username or email:

Write the security code in the box >



XML     Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Bashiry M, Mohammadi A, Hosseini H, Aeenehvand S, Mohammadi Z. Determination of Biologically Active Polyamines in Turkey Breast Meat by HPLC and Derivatization with Dansyl Chloride. Nutr Food Sci Res. 2014; 1 (2) :49-53
URL: http://nfsr.sbmu.ac.ir/article-1-46-en.html
Volume 1, Number 2 (Oct-Dec 2014) Back to browse issues page
Nutrition and Food Sciences Research
Persian site map - English site map - Created in 0.051 seconds with 800 queries by yektaweb 3503