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Spectrofluorometric determination of putrescine using orthophthaldehyde as a flourophore – a novel method Oladele Oyelakin *1 , Moumouny Traoré 2 , El Hadj Baboucar. Mbye 2 , Abdourahman Khonté 2 , Lamine Cisse 2 , Abdoulaye Nyokou. Faye 2 , Ousman Faye 2 , Moussa Mbaye 2 , Kital Khemesse 2 , Francois Delattre 3 , Mame Djabou. Gaye Seye 2 , Atanasse Coly 2 et Alphonse Tine 2# 1 Division of Physical and Natural Sciences, School of Arts and Sciences, University of The Gambia, Gambia. 2 Laboratoire de Photochimie et d’Analyse, Département de Chimie, Faculté des Sciences et Techniques, Université Cheikh Anta Diop, Dakar, Sénégal. 3 Unité de Chimie Environnementale et Interactions sur le vivant, Université Littorale Côte d’Opale, B.P. 59140, Dunkerque, France. * Corresponding Author: * ooyelakin@utg.edu.gm This piece concerns spectrofluorometric analysis of putrescine using ortho-phthalaldehyde, OPA, as a flouorophore in aqueous alkaline medium. Wavelengths of excitation and emission in acid, neutral and alkaline media were different. There is a maximum intensity of fluorescence in alkaline medium twenty- four hours after complexation compared to other media. Putrescine and orthophthalaldehyde are used at an equimolar ratio and the product is kinetically stable in alkaline medium. Calibration curves obtained gave limits of detection and quantification of 39ng/mL and 65ng/mL, respectively. The correlation coefficient obtained in alkaline medium was 0.992 at pH 12. Results obtained largely showed a good reproducibility of our method. Key words: putrescine; orthophthalaldehyde; biogenic amines; spectroflourimetry; fluorescence References 1. Bardócz, S., Polyamines in food and their consequences for food quality and human health . Trends in Food Science & Technology, 1995. 6 (10): p. 341-346. 2. Moret, S., et al., A survey on free biogenic amine content of fresh and preserved vegetables . Food Chemistry, 2005. 89 : p. 355 - 361. 3. Cinquina, A.L., et al., Determination of biogenic amines in fish tissues by ion-exchange chromatography with conductivity detection . Journal of Chromatography A, 2004. 1032 : p. 73 - 77. 4. Brinker, C.A.d., et al., Biogenic amines in Australian animal by-product meals . Australian Journal of Experimental Agriculture, 2003. 43 : p. 113 - 119. 5. Moret, S., R. Bortolomeazzi, and G. Lercker, Improvement of extraction procedure for biogenic amines in foods and their high-performance liquid chromatographic determination . Journal of Chromatography 1992. 591 : p. 175 - 180. 6. Lovenberg, W., J. Agric Food Chem. , 1974. 22 : p. 23. 7. Kuhn, D.M. and W. Lovenberg, eds. Nutritional Toxicology . ed. J.N. Hathcock. Vol. 1 Ch. 13. 1982, Academic Press: New York. 8. Antila, P., Kieler Milchwirtsch . Forschungsber, 1983. 35 : p. 373. 9. ten Brink, B., et al., Occurrence and formation of biologically active amines in foods . International Journal of Food Microbiology, 1990. 11 (1): p. 73-84.
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