Alkaloids in food

GC has seen wide use in food analysis but has not seen a large following in the determination of the nonvolatile alkaloids in foods when compared to HPLC. The 13th edition of the AO AC Methods of Analysis22 lists a GC method for the determination of caffeine in coffee or tea using a thermionic KCI detector with a glass column 6 ft x 4 mm i.d. packed with 10% DC-200 on 80 to 100-mesh Gas Chrom Q. 

ANZFA. 2001. Pyrrolizidine Alkaloids in Food. A Toxicological Review and Risk Assessment. Technical Report Series No. 2. Australia New Zealand Food Authority. 16pp. 

The presence of toxic pyrrolizidine alkaloids in honey has been known for several decades [42]. The potential health concerns associated with pyrrolizidine alkaloids in food [27] and honey [28] in particular demand a rapid, sensitive method of detection in various matrices. The application of LC-MS methods to honey samples extracted using sex SPE cartridges has facilitated the analysis of honey for the presence of pyrrolizidine alkaloids and their N-oxides [34,41]. The SPE and LC-MS analysis has shown that honey attributed to known pyrrolizidine alkaloid-producing sources can have levels in excess of 5000 jrg/kg honey. Further to this, honey attributed to non-pyrrolizidine alkaloid-producing floral sources and unspecified blended honeys can also have significant amounts of alkaloids present. 

Huxtable RJ (1992) The toxicity of alkaloids in foods and herbs. In Antony TTu (ed.) Food Poisoning Handbook of Natural Toxins, vol. 7, pp. 237-262. New York Dekker. 

TABLE 5.6 HPLC ANALYSIS CINCHONA ALKALOIDS IN FOOD AND BEVERAGES ... 

A book dealing with alkaloids in foods contains an account on caffeine and related compounds. The synthesis of caffeine, the conversion of uric acid into xanthine, and various syntheses of related heterocyclic compounds form subject matters in a review of broad scope. The role of purine alkaloids in trace-metal metabolism, disease resistance, mutagenesis, and chemotaxonomic considerations in plants has been reviewed. 

Boppre M. The ecological context of pyrrolizidine alkaloids in food, feed and forage An overview. Eood Addit Contam Part A - Chem Anal Control Exposure Risk Assessm 2011 28(3) 260-81. 

Snails can contain a lot of very active alkaloids. Snails can also ingest alkaloids in food, especially from plants. ... 

ANFFA (2001) Pyrrolizidine alkaloids in food. A toxicological review and risk assessment. Tech report series No 2ANZFA, Canberra... 

Agui L, Pena-Farfal C, Yanez-Sedeno P, Pingarron JM (2007) Determination of P carboline alkaloids in foods and beverages by high-performance liquid chromatography with electrochemical P detection at a glassy carbon electrode modified with carbon nanotubes. Anal Chim Acta 585 323-330... 

Klug C, Baltes W, Kronen W, Weber R (1988) Method for the determination of ergot alkaloids in food. Z Lebensm Unters For 186 108-113... 

EFSA (2011) EFSA panel on contaminants in the food chain (CONTAM). Scientific opinion on pyrrolizidine alkaloids in food and feed. EFSA J 11 2406... 

Alkaloids derived from purine (10-36) and purine oxidation product xanthine (10-37), respectively, are called purine alkaloids. Purine alkaloids are the most widespread alkaloids in foods. 

Diem S., Herderich M. Reaction of tryptophan with carbohydrates identification and quantitative determination of novel P-carboline alkaloids in food. Journal of Agricultural and Food Chemistry, 49 2486-2492 (2001). 

Caffeine and theophylline are methylxanthine derivatives that are widely distributed in plant products and beverages. Theophylline and caffeine have been widely used for the treatment of asthmatic manifestations, neonatal apnea and bronchial spasms. However, these compounds produce the biological effect of dieresis, and excessive intake leads to many undesired side effects, with symptoms including tremors, excessively fast heartbeat and gastrointestinal difficulties [35]. Therefore, it is very important to determine accurately the content of these alkaloids in foods and pharmaceutical preparations. 

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