Development and Validation of a First Derivative UV-Visible Spectrophotometric Method for the Quantification of Tyramine in Fermented Foods with Greenness Evaluation

A new UV-visible spectrophotometric method using the first derivative has been established for the selective measurement of tyramine in fermented food samples, successfully minimizing interference from histamine. This method has been validated following ICH Q2(R2) standards, showing excellent linearity between 10 and 18 µg/mL, with a limit of detection (LOD) at 0.401 µg/mL and a limit of quantification (LOQ) of 1.217 µg/mL, confirming its sensitivity and dependability for routine testing. An evaluation of the method's environmental impact using AGREE (0.66), BAGI (62.5), and MoGAPI (74) tools revealed a favorable level of greenness, particularly regarding energy efficiency, minimal sample preparation, and safe preservation, despite certain less eco-friendly elements associated with methanol and trichloroacetic acid due to their harmful nature. In conclusion, this method offers a simple, accurate, and reproducible way to measure tyramine in fermented foods, providing important insights into environmental performance and supporting sustainable practices in food analysis.

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