Concentrations of the Opium Alkaloids Morphine, Codeine, and Thebaine in Poppy Seeds are Reduced after Thermal and Washing Treatments but are Not Affected when Incorporated in a Model Baked Product

Abstract

Limited information exists on the effectiveness of potential treatments to reduce levels of opium alkaloids that may be present in seeds from poppy (Papaver somniferum L.). Poppy seeds containing morphine at relatively lower (14.7 mg kg–1) and higher (210.0 mg kg–1) concentrations were subjected to dry heat and steam treatments, water washing, and baking. Sample extracts were then analyzed using liquid chromatography–tandem mass spectrometry for the opium alkaloids morphine, codeine, and thebaine. The results indicated that thermal treatment promoted opium alkaloid degradation in poppy seed samples, with a 50% loss of morphine observed after 30–40 min at 200 °C. Water washing reduced concentrations of opium alkaloids in poppy seeds by approximately 50–80%, while steam treatment resulted in reduction of morphine in only one sample type. Importantly, baking had no significant effect on concentrations of opium alkaloids. Overall, these results indicate that opium alkaloids may not be significantly affected by baking or steam application and that poppy seeds may require water washing or extended thermal treatment to promote reduction of these compounds.

Commentary: Opium Alkaloids in Harvested and Thermally Processed Poppy Seeds

“…Due to moisture retained in dough throughout the baking process, it is important to monitor the temperature of the baked product, as there can be large differences between the set oven temperature and the surface/ interior of the baked product. In contrast to the conclusions made by Carlin et al, our group's research has found that baking poppy seeds either incorporated in a baked product (a muffin) or applied to the product's surface resulted in no significant effect on opium alkaloid levels (See Figure 1) (Shetge et al, 2020). The results from these baking experiments were supported by determining the activation energy (E a ) values and half-lives of the major opium alkaloids in poppy seeds, which showed relatively low thermal sensitivity of morphine and codeine.…”

“…Although Carlin et al cites previous work that suggested baking conditions may significantly reduce levels of opium alkaloids in poppy seeds (Sproll et al, 2006), we have previously noted that such experiments were confounded by processing steps including soaking of the poppy seeds, which has been reported to reduce opium alkaloids on the surface of poppy seeds (Shetge et al, 2020). Also, analysis of opium alkaloids by mass spectrometry can be influenced by sample matrix (López et al, 2018), but it is unclear whether the referenced baking experiments used matrix-matched standards to control for such effects.…”

“…Because Carlin et al analyzed seeds scraped from the top of the finished baked product, it is plausible that the reported loss of alkaloids might be due to transfer of alkaloids from the surface of the seeds to the batter. Opium alkaloids in poppy seeds can be significantly reduced by washing the surface of the seeds, but lack of reported recovery experiments by the authors leave unanswered whether losses are "true losses" due to degradation of the alkaloid compounds, or are an artifact of the compounds simply transferring to the batter (CONTAM Panel et al, 2018;Powers et al, 2018;Shetge et al, 2020). We hypothesize that follow-up experiments taking into account recovery may find higher alkaloid concentrations in the baked product than initially reported.…”

“…No significant differences were detected using a two-tailed paired t-test (p > 0.05). Adapted with permission from Shetge et al (2020). Copyright 2020 American Chemical Society.…”

Reduction of Morphine During Baking? Response: Commentary: Opium Alkaloids in Harvested and Thermally Processed Poppy Seeds

“…Due to its toxic effects above certain thresholds as well as the potential for confounding drug tests for opiates (Lachenmeier et al, 2010 ), this question is of significant importance regarding acceptable levels for products intended for baking purposes. While previous literature has generally assumed a considerable decrease of morphine and other alkaloids during baking (Brenneisen and Borner, 1985 ; Kniel, 2006 ; Sproll et al, 2006 , 2007 ; Carlin et al, 2020 ), new data from the U.S. Food and Drug Administration (FDA) (Shetge et al, 2020 ; also see discussion in Kleinmeier et al, 2021 ) has shed doubt on this opinion as opiate levels were quite stable when incorporated into a model baked product. Kleinmeier et al ( 2021 ) tried to explain this discrepancy by the possible confounding of previous baking experiments by processing steps including soaking of the poppy seeds, which has been reported to reduce opium alkaloids on the surface of poppy seeds.…”