Determination of tryptamine in foods using square wave adsorptive stripping voltammetry

Publication date: 1 July 2016
Source:Talanta, Volume 154
Author(s): Daniel J.E. Costa, Ana M. Martínez, Williame F. Ribeiro, Kátia M. Bichinho, María Susana Di Nezio, Marcelo F. Pistonesi, Mario C.U. Araujo
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 by square 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 peak P2 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 oxidation process 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 allowed the development of an electroanalytical method with a linear response range of from 4.7–54.5)×10⁻⁸molL⁻¹, low detection limit (0.8×10⁻⁹molL⁻¹), and quantification limit (2.7×10^–9molL⁻¹), 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 (chicken sausage and pepperoni sausage), yielding recoveries above 90%, with excellent analytical performance using simple and low cost instrumentation.

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