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

Evaluation of Thermal Degradation of Tropane and Opium Alkaloids in Gluten-Free Corn Breadsticks Samples Contaminated with Stramonium Seeds and Baked with Poppy Seeds under Different Conditions

“…These results can also be explained by the fact that variability in the content of OAs within different proportions of the same batch can be high [ 14 ], and this makes it difficult to adequately evaluate the reduction after thermal treatments [ 46 ]. In this sense, Kleinmeier et al [ 46 ] and Kuntz et al [ 47 ] point out this controversial issue in the scientific literature. For example, Shetge et al [ 20 ] found that morphine, codeine, and thebaine were relatively stable in muffins after 16 min of baking at 200 °C.…”

“…al. [ 47 ] showed that the highest recovery of morphine in cakes prepared with unground seeds was 50% (180 °C, 20 min), while the lowest recovery for cakes with ground seeds was 16%. When comparing the results from the current work to the reductions reported in other words, it can be seen that these findings are in-keeping with those that propose thermal heat treatment of poppy seeds as an effective processing method to reduce the overall OAs content.…”

“…The following supporting information can be downloaded at: , Figure S1: Chemical structures of opium (morphine, codeine, thebaine, noscapine and papaverine) and tropane (scopolamine, atropine and anisodamine) alkaloids analysed; Figure S2: Chromatographic separation of tropane and opium alkaloids at their wavelength of maximum absorption under the optimised chromatographic conditions; Figure S3: (a) Optimisation of extraction solvent with 1 g of sample and (b) sample amount optimisation using methanol with 0.1% acetic acid as solvent extraction. Table S1: Mobile phase composition and gradient elution used in the HPLC-DAD separation; Table S2: Chromatographic parameters obtained in the separation by HPLC-DAD; Table S3: Instrumental validation parameters for HPLC-DAD analysis; Table S4: Range of opium alkaloids in poppy seeds found in the literature [ 14 , 20 , 21 , 38 , 39 , 40 ]; Table S5: Concentration of tropane and opium alkaloids in breadsticks samples before and after baking process and percentage of degradation; Table S6: Summary of thermal processing leading to reduction in TAs and OAs content in cereal-based foods [ 20 , 21 , 22 , 23 , 40 , 47 ].…”

Differences in Experimental Outcomes from Thermal Processing: The Case of Poppy Seeds and Opium Alkaloids

“…In light of this, some regulatory agencies have proposed permissible limits of opium alkaloids in foods and have suggested mitigation practices for industry, including grinding, washing, and various types of thermal processes , Interestingly, these data and those of others have shown seemingly diverging results, with some processing types resulting in little or no degradation of opium alkaloids, with others showing significant reductions …”

“…Perhaps baking has shown the most conflicting results in terms of its effect of reducing opium alkaloid levels in poppy seeds . However, these differing results may potentially be explained, in part, by how baking processes were conducted across experiments.…”