Degradation of tropane alkaloids in baked bread samples contaminated with Solanaceae seeds

Marín-Sáez, Jesús; Romero‐González, Roberto; Frenich, Antonia Garrido

doi:10.1016/j.foodres.2019.01.027

Cited by 23 publications

(17 citation statements)

References 21 publications

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“…It was firstly reported in 1973 to separate At, Sc, homatropine and apoatropine [37]. Usually, TAs are analyzed in reverse phase mode with conventional C18 stationary phases [13,14,[17][18][19][21][22][23]25,[27][28][29][30][38][39][40], although C8 [5] and HILIC columns have also been used [16,26,32,33,41]. The mobile phase commonly consisted of a mixture of organic phases (methanol, acetonitrile or mixtures of them, sometimes acidified) and aqueous phases (water with different additives such as acetic and formic acids and salts such as ammonium hydroxide, ammonium formate or ammonium acetate).…”

Section: Sample Preparation and Analysis Methods Of Tas In Foods 41 C...mentioning

confidence: 99%

“…For this reason, different analyzers based on MS are used to determine TAs, usually triple quadrupole (QqQ) [13,14,[17][18][19][21][22][23]25,[28][29][30]33,41,42] but also quadrupole-ion trap (QTRAP) [27,38]. High-resolution mass spectrometry analyzers (HRMS) such as the Orbitrap analyzer [5,16,18,26,32,39,40] or its variant quadrupoleorbitrap (Q-Orbitrap) [5] have also been used. Details of chromatographic conditions and validation parameters are shown in Table S2 (Supplementary Materials).…”

Section: Sample Preparation and Analysis Methods Of Tas In Foods 41 C...mentioning

confidence: 99%

“…As can be seen in Table 4, there are many studies that use this technique to extract TAs from different foods [13,17,23,25,27,33,[38][39][40][41][42]. Table S2 (see Supplementary Materials) shows useful information about instrumental analysis and details about the validation parameters of these methods.…”

Section: Methodologies With Solid-liquid and Liquid-liquid Extraction...mentioning

confidence: 99%

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Occurrence and Chemistry of Tropane Alkaloids in Foods, with a Focus on Sample Analysis Methods: A Review on Recent Trends and Technological Advances

González-Gómez

Morante‐Zarcero

Pérez-Quintanilla

et al. 2022

Foods

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Tropane alkaloids (TAs) are natural toxins produced by different plants, mainly from the Solanaceae family. The interest in TAs analysis is due to the serious cases of poisoning that are produced due to the presence of TA-producing plants in a variety of foods. For this reason, in recent years, different analytical methods have been reported for their control. However, the complexity of the matrices makes the sample preparation a critical step for this task. Therefore, this review has focused on (a) collecting the available data in relation to the occurrence of TAs in foods for human consumption and (b) providing the state of the art in food sample preparation (from 2015 to today). Regarding the different food categories, cereals and related products and teas and herbal teas have been the most analyzed. Solid–liquid extraction is still the technique most widely used for sample preparation, although other extraction and purification techniques such as solid-phase extraction or QuEChERS procedure, based on the use of sorbents for extract or clean-up step, are being applied since they allow cleaner extracts. On the other hand, new materials (molecularly imprinted polymers, mesostructured silica-based materials, metal–organic frameworks) are emerging as sorbents to develop effective extraction and purification methods that allow lower limits and matrix effects, being a future trend for the analysis of TAs.

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Section: Sample Preparation and Analysis Methods Of Tas In Foods 41 C...mentioning

confidence: 99%

Section: Sample Preparation and Analysis Methods Of Tas In Foods 41 C...mentioning

confidence: 99%

Section: Methodologies With Solid-liquid and Liquid-liquid Extraction...mentioning

confidence: 99%

See 1 more Smart Citation

Occurrence and Chemistry of Tropane Alkaloids in Foods, with a Focus on Sample Analysis Methods: A Review on Recent Trends and Technological Advances

González-Gómez

Morante‐Zarcero

Pérez-Quintanilla

et al. 2022

Foods

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“…Perharič, Juvan, and Stanovnik (2013), suggested both atropine and scopolamine degrade during the boiling process of buckwheat flour (with atropine being less stable than scopolamine). However, a “matrix effect” may cause uncertainty in the degradation of TAs; actual buckwheat/millet samples, spiked with D. Stramonium seeds, showed differences in degradation when analysed (compared to vial samples) (Marín‐Sáez, Romero‐González, & Garrido Frenich, 2019). This lack of information relating to the influence of specific food processing techniques on TA presence and the subsequent uncertainty around results/degradation products has led to a situation where the FAO/WHO, (2020) expert meeting agreed that for the purpose of dietary exposure assessments, food processing does not cause loss of hyoscyamine and scopolamine.…”

Section: Occurrences Of Tropane Alkaloids (Tas) In Foodmentioning

confidence: 99%

Tropane alkaloid contamination of agricultural commodities and food products in relation to consumer health: Learnings from the 2019 Uganda food aid outbreak

Abia

Montgomery

Nugent

et al. 2020

Comp Rev Food Sci Food Safe

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Tropane alkaloids (TAs) are secondary plant metabolites derived mainly from Solanaceae plant families, with the most virulent invasive species beingDatura stramonium.Datura stramoniumcommonly grows in cereal fields and produce TAs (e.g., hyoscyamine and scopolamine) which may accidentally contaminate cereals (and cereal‐based foods) at occasionally high levels. Dietary exposure to TAs can be toxic and depending on the dose ingested can cause outcomes ranging from anticholinergic effects to acute poisoning and death. In 2019, 315 adults became ill and another five adults died in Uganda following consumption of a “Super Cereal” (a fortified blended food) that was later confirmed to be contaminated by TAs—a scenario which provoked this holistic review on TAs in foodstuffs. Thus, this article provides information on the history, development, occurrences, exposures, and human legislative and health benchmarks for TAs. It describes control strategies for reducing TA contamination of agricultural commodities and resultant health implications following consumption of TA contaminated foodstuffs. Adequate application of food safety control measures (including maximum limits) and good practices, from the start of cereal cultivation through to the final stages of manufacturing of food products can aid in the reduction of seeing toxic plants includingD. stramoniumin cereal fields.

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“…In this sense, methods with a low quantitation limit (MQL) are recommended by the EFSA (5 µg/kg for agricultural products, ingredients, food supplements and infusions, 2 µg/kg for finished products and 1 µg/kg for cereal-based baby food products) [ 14 ]. Currently, some existing sample preparation protocols consist of simple solid–liquid extraction (SLE) with acidified aqueous solvents or mixtures of them with organic solvents [ 16 , 17 , 18 , 19 , 20 , 21 , 22 ]. Due to the complexity of food matrices, the sample extracts are sometimes purified and pre-concentrated by solid-phase extraction (SPE), in an arrangement of sorbent-packed columns.…”

Section: Introductionmentioning

confidence: 99%

Mesostructured Silicas as Cation-Exchange Sorbents in Packed or Dispersive Solid Phase Extraction for the Determination of Tropane Alkaloids in Culinary Aromatics Herbs by HPLC-MS/MS

González-Gómez

Casado

Morante‐Zarcero

et al. 2022

Toxins

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In this work, Hexagonal Mesoporous Silica (HMS) and Santa Barbara Amorphous-15 (SBA-15) mesostructured silicas were synthesized and functionalized with sulfonic acid groups. The materials (HMS-SO3− and SBA-15-SO3−) were evaluated as strong cation exchange sorbents for sample extract clean-up, by solid phase extraction (SPE) and dispersive solid phase extraction, to determine atropine (At) and scopolamine (Sc) in commercial culinary aromatic herbs. Under optimized conditions, 0.25 g of sample was subject to solid–liquid extraction with acidified water (pH 1.0), and good recovery percentages were achieved for At and Sc using 75 mg of HMS-SO3− in SPE as the clean-up stage, prior to their determination by HPLC-MS/MS. The proposed method was validated in a thyme sample showing recoveries in the range of 70–92%, good linearity (R2 > 0.999), adequate precision (RSD ≤ 14%) and low limits (MDL 0.8–2.2 µg/kg and MQL 2.6–7.2 µg/kg for both analytes). Sixteen aromatic herbs samples (dried thyme, basil and coriander leaves) were analysed and At was found in fourteen samples over an interval of <5–42 μg/kg, whereas Sc was found in three of the sixteen samples studied (between <5–34 μg/kg). The amount of At and Sc found in some analysed samples confirms the importance of setting maximum levels of At and Sc in culinary aromatic herbs.

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Degradation of tropane alkaloids in baked bread samples contaminated with Solanaceae seeds

Cited by 23 publications

References 21 publications

Occurrence and Chemistry of Tropane Alkaloids in Foods, with a Focus on Sample Analysis Methods: A Review on Recent Trends and Technological Advances

Occurrence and Chemistry of Tropane Alkaloids in Foods, with a Focus on Sample Analysis Methods: A Review on Recent Trends and Technological Advances

Tropane alkaloid contamination of agricultural commodities and food products in relation to consumer health: Learnings from the 2019 Uganda food aid outbreak

Mesostructured Silicas as Cation-Exchange Sorbents in Packed or Dispersive Solid Phase Extraction for the Determination of Tropane Alkaloids in Culinary Aromatics Herbs by HPLC-MS/MS

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