Sorting out the plants responsible for a contamination with pyrrolizidine alkaloids in spice seeds by means of LC-MS/MS and DNA barcoding: Proof of principle with cumin and anise spice seeds.
DNA barcoding
Phytotoxin producing plant species
Pyrrolizidine alkaloids
Seed spices
UHPLC-MS/MS
Journal
Food chemistry. Molecular sciences
ISSN: 2666-5662
Titre abrégé: Food Chem (Oxf)
Pays: England
ID NLM: 9918367084406676
Informations de publication
Date de publication:
30 Jul 2022
30 Jul 2022
Historique:
received:
03
11
2021
revised:
19
12
2021
accepted:
28
12
2021
entrez:
13
4
2022
pubmed:
14
4
2022
medline:
14
4
2022
Statut:
epublish
Résumé
High value commodities such as spices suffer from occasional contaminations of both chemical and biological origin. Consequently, quality control and safety monitoring has become a pressing issue for the spice industry. Two recent independent studies showed that at least one third of the analyzed cumin and green anise spice seeds samples surpassed the by the European Union recently established threshold value for toxic pyrrolizidine alkaloids (PAs) and their corresponding N-oxides (PANOs). These heterocyclic secondary plant metabolites are produced by a large number of different plant families. In those spice seeds, it was found by means of DNA metabarcoding, that predominant contamination was due to the presence of herbal material from the
Identifiants
pubmed: 35415703
doi: 10.1016/j.fochms.2021.100070
pii: S2666-5662(21)00061-7
pmc: PMC8991971
doi:
Types de publication
Journal Article
Langues
eng
Pagination
100070Informations de copyright
© 2021 The Author(s).
Déclaration de conflit d'intérêts
There are no competing interests.
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