ALKALOIDS
Alkaloids – Hidden Dangers in Food?
Alkaloids are naturally occurring plant compounds that perform important protective functions in plants as secondary metabolites. However, they pose potential health risks to humans, particularly when present in high concentrations.
Occurrence in Food
Alkaloids can be found in a variety of plant-based foods, including herbs, spices, teas, nightshade plants such as potatoes and tomatoes, and grain products. Unintentional introduction through cross-contamination – for example, through weeds during cultivation or through contamination during harvesting and processing – is also possible. Alkaloids have also been detected in baby food, dairy products, and dietary supplements.
Regulatory Framework
To protect consumers, the European Union has established binding maximum levels for certain plant toxins, including selected alkaloids, in Regulation (EU) 2023/915. Compliance with these limits is essential for manufacturers and importers to ensure the marketability and safety of their products.
We offer analytical services using our highly sensitive LC-MS/MS technology to accurately detect and quantify alkaloids in food and feed, delivering accurate and reliable results that fully comply with legal requirements.
Regulations
- (EU) 2023/915: Maximum levels of contaminants and certain alkaloids
- Regulation (EU) 2023/2783: Criteria, sampling, and analysis
- Ergot alkaloids / Ergot sclerotia: Regulation (EU) 2024/1808 Postponement of planned reductions in maximum levels for ergots alkaloids and ergot sclerotia
- Pyrrolizidine alkaloids: Opinion 026/2020, updates risk assessment in food
Analytics
- Ergot alkaloids
- Quinolizidine alkaloids
- Pyrrolizidine alkaloids
- Tropane alkaoids
- Opium alkaloids
- Monitoring program cereal products
QUINOLIZIDINE Alkaloids in Dairy Products
Quinolizidine alkaloids (QAs) from lupins can be transferred to dairy products and milk powder via the feeding of cows with contaminated animal feed. Although QAs are naturally occurring plant compounds, excessive consumption can be harmful to health. But how significant is the actual risk, and what can manufacturers do to ensure the safety of their products?
ERGOT Alkaloids in Grain and Cereal Products
Ergot alkaloids are toxic compounds produced by fungal pathogens. Recent monitoring data show an increase in contamination levels across Europe. Rye, wheat, barley, and other cereal crops are particularly affected. The toxin can attack the nervous and vascular systems of humans and animals, leading to ergotism syndrome.
Other PLANT TOXINS
As identified by the CLEFSA project of the EFSA, in addition to ergot alkaloids, Mycotoxins such as deoxynivalenol (DON), zearalenon (ZON), aflatoxin and ochratoxin A are also becoming more prevalent. Increased precipitation, heat, droughts und CO2 concentration can promote mold growth and the spread of spores.
Read two recent studies by Cargill and DSM-Firmenich.
For growers and producers, the trend toward increasing alkaloid contamination and mycotoxin spread means expanding, Monitoring program to monitor and detect risks at an early stage.
- Quinolizidine alkaloids (QA)
- Ergot alkaloids
- Mycotoxin
- Plant toxins
- Analysis of cereal products
SCIENCE
- Quinolizidine alkaloids:
LC MS/MS analysis of Quinolizidine Alkaloids
- Ergot alkaloids: Quantification of Ergot Alkaloids