Assessment of tropane alkaloid levels in Brazilian buckwheat flour products: A novel LC-UHPLC-MS/MS approach using solid-liquid extraction at low temperature

• Published in: Food chemistry 2024-04, Vol.438, p.138010-138010, Article 138010
• Main Authors: Caminhas, Larissa D, Freitas Pereira de Souza, Gabriela, Rath, Susanne
• Format: Article
• Language: English
• Subjects: Alkaloids - analysis; Brazil; Chromatography, High Pressure Liquid - methods; Fagopyrum; Flour - analysis; Hyoscyamine; Scopolamine - analysis; Tandem Mass Spectrometry; Temperature; Tropanes - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.138010

In recent years, the monitoring of tropane alkaloids, specifically hyoscyamine and scopolamine, in food has become a pressing concern. This is due to increasing reports of food contamination with these compounds worldwide, raising awareness about the potential risks associated with their consumption. A novel method is proposed here for the determination of the sum of (+)-hyoscyamine, (-)-hyoscyamine, and (-)-scopolamine in buckwheat-based matrices, using solid-liquid extraction at low temperature and quantification by bidimensional chromatography coupled to tandem mass spectrometry. The validated method presented a linear response in the concentration range of 2.5-15 μg kg (r > 0.99). The precision and accuracy were in the ranges from 0.8 to 11.0 % and from 96 to 103 %, respectively. The limit of quantification (LOQ) was 2.5 μg kg . No contamination was found at levels above the LOQ in any of the 18 samples analyzed (buckwheat flour, grains, and gluten-free mix).