Improving the food safety of bakery products by simultaneously monitoring the occurrence of pyrrolizidine, tropane and opium alkaloids

Version 1.0
Sierra Alonso, Isabel; Morante Zarcero, Sonia; Casado Navas, Natalia; Vera Baquero, Fernando Leonardo, 2024, "Improving the food safety of bakery products by simultaneously monitoring the occurrence of pyrrolizidine, tropane and opium alkaloids", https://doi.org/10.21950/RZYJG8, e-cienciaDatos, V1
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Description
This database includes the information of the samples used in the study, as well as the results obtained for the chromatographic separation of the tropane, pyrrolizidine and opium alkaloids using different gradients and mobile phases, followed by the purification step by solid-phase extraction. All the results obtained from the validation of the analytical methodology and the study of the presence of tropane, pyrrolizidine and opium alkaloids found in the samples of commercial bakery products using the proposed analytical methodology are presented below. (2024)
Subject Chemistry
Keyword natural toxins, plant constituents, UHPLC−IT-MS/MS, solid-phase extraction, cereals, poppy seeds, aromatic herbs, bread, biscuits
Related Publication Fernando L. Vera-Baquero, Natalia Casado, Sonia Morante-Zarcero, Isabel Sierra, Improving the food safety of bakery products by simultaneously monitoring the occurrence of pyrrolizidine, tropane and opium alkaloids, Food Chemistry, Volume 460, Part 3, 2024, 140769, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2024.140769 doi: 10.1016/j.foodchem.2024.140769
Notes Description of the project The exponential number of food alerts about concerning levels of some plant-alkaloids, such as pyrrolizidine, tropane and opium alkaloids, have stressed the need to monitor their occurrence in foods to avoid toxic health effects derived from their intake. Therefore, analytical strategies to simultaneously monitor the occurrence of these alkaloids should be developed to ensure food safety an comply with regulations. Accordingly, this work proposes an efficient multicomponent analytical strategy for the simultaneous extraction of these alkaloids from commercial bakery products. The analytical method was validated and applied to the analysis of 15 samples, revealing that 100% of them contained at least one of the target alkaloids, in some cases exceeding the maximum limits legislated. Moreover, in two samples the 3 different alkaloid families were detected. These results confirm the importance of simultaneously monitoring these alkaloids in food and highlight also considering some opium alkaloids in current legislation.
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