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

Abstract

AbstractBiogenic 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