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Description
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This database includes Table 1. Recovery percentages (% ± SD) for tropane (10 µg/kg) and opium alkaloids (1500 µg/kg) in commercial crackers using SBA-15-SO3H-CN material as sorbent in solid-phase extraction (SPE); Table 2. Recovery values (%) obtained applying the SLE and SPE, loading the homemade cracker extract spiked at 10 µg/kg for tropane alkaloids and 1500 µg/kg for opium alkaloids and diluted*; Table 3. Linearity, limits of the method and matrix effect for tropane alkaloids (TAs) and opium alkaloids (OAs) in the samples studied; Table 4. Accuracy and precision of the proposed method for the analysis of tropane (TAs) and opium (OAs) alkaloids in a representative homemade cracker prepared with teff flour and ground poppy sedes; Table 5. Mean concentration (mg/kg) ± standard deviation (SD) of atropine and scopolamine (tropane alkaloids, TAs) and morphine, codeine, thebaine, papaverine, noscapine and oripavine (opium alkaloids, OAs) in raw doughs and baked crackers made with teff flour or corn starch, both with ground poppy sedes; Table S1. Optimal parameters for the analysis of each analyte by UHPLC-MS/MS using multiple reaction monitoring (MRM); Table S2. Textural properties and functionalization degree of the prepared materials; Table S3. Recovery percentages (% ± SD) for tropane alkaloids (2 µg/L) and opium alkaloids (300 µg/L) in standard working solutions using SBA-15-SO3H-CN material as sorbent in solid-phase extraction (SPE); Table S4. Instrumental validation parameters of the UHPLC/MS-MS. (2024-12)
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Related Publication
| Lorena González-Gómez, Gema Casado-Hidalgo, Judith Gañán, Damián Pérez-Quintanilla, Sonia Morante-Zarcero, Isabel Sierra, Evaluating the stability of tropane and opium alkaloids during baking in homemade gluten-free poppy seed crackers, LWT, Volume 214, 2024, 117080, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2024.117080https://doi.org/10.1016/j.lwt.2024.117080 |
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Notes
| Nowadays, alternative flour to wheat, such as teff and corn are increasingly used in gluten-free bakery products, and seeds, such as poppy seeds (whole or ground) are added for their beneficial nutritional properties. However, these ingredients may be contaminated with natural toxins such as tropane (TAs) and opium (OAs) alkaloids. To reduce toxin exposure, it is essential to assess their thermal degradation during baking. The study aimed to quantify TAs and OAs in doughs before and after baking to evaluate their degradation while preparing homemade gluten-free ground poppy seed crackers. To achieve this, a novel methodology involving solid-liquid extraction (SLE) and solid-phase extraction (SPE) with a bifunctionalized mesostructured silica SBA-15 sorbent (50 mg), followed by UHPLC-MS/MS analysis, was developed and validated. The method validation showed good linearity (R2 ≥ 0.991), precision (%RSD ≤17%), accuracy (88–104% for TAs and 79–106% for OAs), and low quantification limits (0.6–1.1 μg/kg for TAs and 0.06–0.46 mg/kg for OAs). The results showed no significant reduction of the alkaloids in the homemade gluten-free ground poppy seed crackers, showing that both families of natural toxins can remain in foods even after intense heat treatments, highlighting the need for accurate monitoring of these natural toxins in processed food. |
