Determination of tryptamine in foods using square wave adsorptive stripping voltammetry

MARTÍNEZ A. M.; DI NEZIO M.S.; COSTA D.J.E; BICHINHO K.M.; ARAUJO M.C.U.; RIBEIRO W.F.; PISTONESI M. F.

TALANTA

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 154 p. 134 - 140

0039-9140

Tryptamine, a biogenic amine, is an indole derivative with an electrophilic substituent at the C3 position of the pyrrole ring of the indole moiety. The electrochemical oxidation of tryptamine was investigated using glassy carbon electrode (GCE), and focusing on trace level determination in food products bysquare wave adsorptive stripping voltammetry (SWAdSV). The electrochemical responses of tryptamine were evaluated using differing voltammetric techniques over a wide pH range, a quasi-reversible electron-transfer to redox system represented by coupled peaks P1?P3, and an irreversible reaction for peakP2 were demonstrated. The proton and electron counts associated with the oxidation reactions were estimated. The nature of the mass transfer process was predominantly diffusion-limited for the oxidationprocess of P1, the most selective and sensitive analytical response (acetate buffer solution pH 5.3), being used for the development of SWAdSV method, under optimum conditions. The excellent response allowedthe development of an electroanalytical method with a linear response range of from 4.7?54.5) 108 mol L1, low detection limit (0.8 109 mol L1), and Cuantification limit (2.7 10?9 mol L1), and acceptable levels of repeatability (3.6%), and reproducibility (3.8%). Tryptamine content was determined in bananas, tomatoes, cheese (mozzarella and gorgonzola), and cold meats (chickensausage and pepperoni sausage), yielding recoveries above 90%, with excellent analytical performance using simple and low cost instrumentation.