Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt

There is a current trend to make yoghurts with seeds such as poppy seeds to enhance their nutritional benefits. These seeds may be contaminated with opium alkaloids (OAs) present in the own latex of the plant (Papaver somniferum L.). Food processing such as heat treatment, grinding or washing may re...

Descripción completa

Detalles Bibliográficos
Autores: Casado-Hidalgo, Gema, Morante-Zarcero, Sonia, Pérez-Quintanilla, Damián, Sierra, Isabel
Tipo de recurso: artículo
Fecha de publicación:2023
País:España
Institución:Universidad Rey Juan Carlos
Repositorio:BURJC-Digital. Repositorio Institucional de la Universidad Rey Juan Carlos
OAI Identifier:oai:burjcdigital.urjc.es:10115/21948
Acceso en línea:https://hdl.handle.net/10115/21948
https://doi.org/10.1016/j.jfca.2023.105412
Access Level:acceso abierto
Palabra clave:Opium alkaloids
Poppy seeds
Yoghurt
Fermentation
Storage
Magnetic solid-phase extraction
Mesostructured silica magnetic composite
β-cyclodextrin
Liquid chromatography-tandem mass spectrometry
id ES_d99e78a29f69d476d0f5cd3ffa4ae936
oai_identifier_str oai:burjcdigital.urjc.es:10115/21948
network_acronym_str ES
network_name_str España
repository_id_str
spelling Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurtCasado-Hidalgo, GemaMorante-Zarcero, SoniaPérez-Quintanilla, DamiánSierra, IsabelOpium alkaloidsPoppy seedsYoghurtFermentationStorageMagnetic solid-phase extractionMesostructured silica magnetic compositeβ-cyclodextrinLiquid chromatography-tandem mass spectrometryThere is a current trend to make yoghurts with seeds such as poppy seeds to enhance their nutritional benefits. These seeds may be contaminated with opium alkaloids (OAs) present in the own latex of the plant (Papaver somniferum L.). Food processing such as heat treatment, grinding or washing may reduce them, but lactic fermentation has not been studied. In this work, an analytical methodology was optimised based on a solid-liquid extraction (SLE) with water, a purification by magnetic solid-phase extraction (MSPE) with a mesostructured silica magnetic composite with β-cyclodextrin (Fe3O4 @SiO2 @mSiO2 @β-CD) and subsequent analysis by liquid chromatography coupled to a tandem mass detector (HPLC-MS/MS). The methodology was successfully validated in terms of linearity, limits of detection and quantification, matrix effect, precision, recovery tests, and selectivity. Therefore, it was applied to determine OAs in commercial yoghurts, detecting morphine, papaverine and noscapine in all of them but below the limit of quantification. Besides, the effect of fermentation was studied (6 and 18 h) and storage (1 week/ 4ºC), showing a considerable degradation effect (33–80%) in the first hours.Elsevier202320232023info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10115/21948https://doi.org/10.1016/j.jfca.2023.105412reponame:BURJC-Digital. Repositorio Institucional de la Universidad Rey Juan Carlosinstname:Universidad Rey Juan CarlosInglésAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:burjcdigital.urjc.es:10115/219482026-06-24T12:48:17Z
dc.title.none.fl_str_mv Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
title Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
spellingShingle Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
Casado-Hidalgo, Gema
Opium alkaloids
Poppy seeds
Yoghurt
Fermentation
Storage
Magnetic solid-phase extraction
Mesostructured silica magnetic composite
β-cyclodextrin
Liquid chromatography-tandem mass spectrometry
title_short Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
title_full Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
title_fullStr Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
title_full_unstemmed Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
title_sort Influence of fermentation and storage on the content of opium alkaloids in poppy seed yoghurt
dc.creator.none.fl_str_mv Casado-Hidalgo, Gema
Morante-Zarcero, Sonia
Pérez-Quintanilla, Damián
Sierra, Isabel
author Casado-Hidalgo, Gema
author_facet Casado-Hidalgo, Gema
Morante-Zarcero, Sonia
Pérez-Quintanilla, Damián
Sierra, Isabel
author_role author
author2 Morante-Zarcero, Sonia
Pérez-Quintanilla, Damián
Sierra, Isabel
author2_role author
author
author
dc.subject.none.fl_str_mv Opium alkaloids
Poppy seeds
Yoghurt
Fermentation
Storage
Magnetic solid-phase extraction
Mesostructured silica magnetic composite
β-cyclodextrin
Liquid chromatography-tandem mass spectrometry
topic Opium alkaloids
Poppy seeds
Yoghurt
Fermentation
Storage
Magnetic solid-phase extraction
Mesostructured silica magnetic composite
β-cyclodextrin
Liquid chromatography-tandem mass spectrometry
description There is a current trend to make yoghurts with seeds such as poppy seeds to enhance their nutritional benefits. These seeds may be contaminated with opium alkaloids (OAs) present in the own latex of the plant (Papaver somniferum L.). Food processing such as heat treatment, grinding or washing may reduce them, but lactic fermentation has not been studied. In this work, an analytical methodology was optimised based on a solid-liquid extraction (SLE) with water, a purification by magnetic solid-phase extraction (MSPE) with a mesostructured silica magnetic composite with β-cyclodextrin (Fe3O4 @SiO2 @mSiO2 @β-CD) and subsequent analysis by liquid chromatography coupled to a tandem mass detector (HPLC-MS/MS). The methodology was successfully validated in terms of linearity, limits of detection and quantification, matrix effect, precision, recovery tests, and selectivity. Therefore, it was applied to determine OAs in commercial yoghurts, detecting morphine, papaverine and noscapine in all of them but below the limit of quantification. Besides, the effect of fermentation was studied (6 and 18 h) and storage (1 week/ 4ºC), showing a considerable degradation effect (33–80%) in the first hours.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10115/21948
https://doi.org/10.1016/j.jfca.2023.105412
url https://hdl.handle.net/10115/21948
https://doi.org/10.1016/j.jfca.2023.105412
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:BURJC-Digital. Repositorio Institucional de la Universidad Rey Juan Carlos
instname:Universidad Rey Juan Carlos
instname_str Universidad Rey Juan Carlos
reponame_str BURJC-Digital. Repositorio Institucional de la Universidad Rey Juan Carlos
collection BURJC-Digital. Repositorio Institucional de la Universidad Rey Juan Carlos
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869421404480339968
score 15,812429

Similares en LA Referencia