Journal
FOOD CHEMISTRY
Volume 287, Issue -, Pages 265-272Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.02.091
Keywords
Tea; Buckwheat; Tropane alkaloids; Processed samples; Post-targeted analysis; Degradation study
Funding
- Spanish Ministry of Economy and Competitiveness (MINECO)
- FEDER [CTQ2015-69899-R]
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In this study, the degradation of tropane alkaloids in pasta under boiling (100 degrees C during 10 min) and tea making (100 degrees C and let cool 5 min) conditions has been evaluated for the first time. Pasta and green tea were contaminated with Datura Stramonium and Brugmansia Arborea seeds (pasta and green tea), whereas coca leaf tea was directly analysed. The compounds were extracted using solid-liquid extraction coupled to a preconcentration stage (only for the cooking water), and the compounds were analysed by liquid chromatography coupled to mass spectrometry (Exactive-Orbitrap analyser). Degradation studies indicate that concentration of tropane alkaloids decreases, and it depends on the compound, observing the highest degradation for tropinone, tropane, cuscohygrine and tropine, as well as it was observed that compounds migrated to the aqueous phase during cooking step. Finally, post-targeted analysis was performed and other tropane alkaloids were found, as scopine, tigloidine or convolvine, showing a similar behaviour under cooking conditions.
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