Determination and Occurrence of Alkenylbenzenes, Pyrrolizidine and Tropane Alkaloids in Spices, Herbs, Teas, and Other Plant-derived Food Products Using Chromatographic Methods: Review from 2010–2020

2021 ◽  
pp. 1-27
Author(s):  
Araceli Rivera-Pérez ◽  
Roberto Romero-González ◽  
Antonia Garrido Frenich
Keyword(s):  
Tropane Alkaloids ◽  
Food Products ◽  
Chromatographic Methods

scholarly journals Development of a DNA-based Assay to Detect and Quantify Tropane Alkaloids Producing Thornapple Contaminations in Processed Food

2019 ◽  
Vol 73 (5) ◽  
pp. 422-425 ◽  
Author(s):  
Anna Weston ◽  
Peter Brodmann ◽  
Maximilian Widmer ◽  
Julian Bartel ◽  
Eric Kübler
Keyword(s):  
Genetically Modified Organisms ◽  
Tropane Alkaloids ◽  
Food Product ◽  
Food Products ◽  
Datura Stramonium ◽  
Processed Food ◽  
Panicum Miliaceum ◽  
Main Ingredient ◽  
Nutrient Source ◽  
Specificity And Sensitivity

Contaminates such as pesticides, toxic molecules of natural origin, genetically modified organisms and others can occur in processed food, especially if the main ingredient grows in open fields exposed to the environment. In particular, some health threatening toxic compounds are natural ingredients of plants that grow wild next to vegetables intended for consumption and can therefore enter the crop yield and stay there undetected. The tropane alkaloids-containing nightshade thornapple Datura stramonium, often grows in close vicinity to millet (Panicum miliaceum) a widely cultivated cereal, representing an important nutrient source in different countries of Asia and Africa. Discriminating thornapple from millet during harvest is not easy and consequently, millet-containing food products are often contaminated with tropane alkaloids from thornapple. In this work, two DNA specific hydrolysis probe qPCR methods were developed for Datura stramonium and Panicum miliaceum in order to detect thornapple contamination in millet-containing food products. The specificity and sensitivity of the developed assay system allows for its application in screenings during food product testing.

Chromatographic methods for the determination of mycotoxins in food products

2013 ◽  
Vol 68 (3) ◽  
pp. 195-205 ◽  
Author(s):  
V. G. Amelin ◽  
N. M. Karaseva ◽  
A. V. Tret’yakov
Keyword(s):  
Food Products ◽  
Chromatographic Methods

scholarly journals Hidden risk of the presence of weed species: Tropane alkaliods in food and cereals

Biljni lekar ◽  
2021 ◽  
Vol 49 (5) ◽  
pp. 655-665
Author(s):  
Gorica Vuković ◽  
Tijana Stojanović ◽  
Bojan Konstantinović ◽  
Aleksandra Petrović ◽  
Bojana Špirović-Trifunović ◽  
...  
Keyword(s):  
Tropane Alkaloids ◽  
Food Products ◽  
Weed Species ◽  
Limit Of Quantification ◽  
Negative Effect ◽  
Novi Sad

This paper evaluates the occurrence of the TAs in 71 food products samples. The analysis comprised the following samples: 18 corn puffs, 12 popcorn, 16 corn and 25 corn grits samples, obtained from the shops in Belgrade and Novi Sad during 2019. and 2020. The overall number of the samples with the atropine and scopolamine detections below the LOQ was 61,97%. The percentage of the detection of the tropane alkaloids above the limit of quantification, which may have a negative effect on the health of humans and animals, was 29,57%. The atropine and scopolamine detections are equal in the number of corn puffs, popcorn and corn samples, while 7 samples of corn grits contained the atropine, and 6 of them contained the scopolamine. The highest mean concentrations of the atropine and scopolamine were detected in corn grits, followed by popcorn, then in the corn, while the lowest were in the corn puffs.

scholarly journals Acrylamide and Thermal-Processing Indexes in Market-Purchased Food

2019 ◽  
Vol 16 (23) ◽  
pp. 4724 ◽  
Author(s):  
Joanna Michalak ◽  
Marta Czarnowska-Kujawska ◽  
Elżbieta Gujska
Keyword(s):  
Thermal Processing ◽  
Correlation Coefficients ◽  
Food Products ◽  
Potato Chips ◽  
French Fries ◽  
Breakfast Cereals ◽  
Economical Method ◽  
B Values ◽  
Chromatographic Methods ◽  
Colour Parameters

Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant (p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bread, breakfast cereals and biscuits. The results indicate that these classical thermal-processing indexes are not directly related to the acrylamide content in commercial cereal-based food and they cannot be indicators of AA level. Thus, the correlation between HMF and colour parameters with acrylamide content depends on the type of food and it is difficult to estimate the amount of AA based on these classical thermal-processing indexes of market-purchased food.

Analytical Methods for Measuring Uric Acid in Biological Samples and Food Products

1987 ◽  
Vol 70 (1) ◽  
pp. 01-14 ◽  
Author(s):  
Lawrence A Pachla ◽  
Donald L Reynolds ◽  
D Scott Wright ◽  
Peter T Kissinger
Keyword(s):  
Uric Acid ◽  
Analytical Method ◽  
Biological Samples ◽  
Analytical Methods ◽  
State Of The Art ◽  
Food Products ◽  
Chemical Processes ◽  
Advantages And Disadvantages ◽  
Chromatographic Methods ◽  
Unique Chemical

Abstract Daring the last 7 decades, uric acid methodology has kept pace with the introduction of state-of-the-art technology (e.g., spectroscopy, electrochemistry, chromatography) or the discovery of unique chemical processes (e.g., redox, enzymatic). We envision this practice will continue in the future. There never will be a single analytical method applicable for biofluids or foodstuffs. Therefore, it is imperative that the analyst not only understand the advantages and disadvantages of a procedure, but also thoroughly understand its underlying chemical and technological principles. Since many procedures available for analysis of biofluids and foodstuffs rely on identical chemical or technological principles, this report shall review both sample types and the available spectroscopic, electroanalytical, and chromatographic methods

Analytical Methods for Determining Ascorbic Acid in Biological Samples, Food Products, and Pharmaceuticals

1985 ◽  
Vol 68 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Lawrence A Pachla ◽  
Donald L Reynolds ◽  
Peter T Kissinger
Keyword(s):  
Ascorbic Acid ◽  
Biological Samples ◽  
Analytical Methods ◽  
Food Products ◽  
Chromatographic Methods ◽  
Methods Of Analysis ◽  
Historical Importance

Abstract Over the last decade, numerous publications have appeared describing \ analyses for ascorbic acid in food products, pharmaceuticals, and biological samples. This review focuses on the chemistry associated with many of these procedures. The papers discussed have historical importance, are important to understanding the method, or have significantly advanced ascorbic acid analysis. The review has 4 major, sections: spectroscopic, electrochemical, enzymatic, and chromatographic methods of analysis.

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