Metodologías para la determinación de residuos de alcaloides tropánicos en alimentos
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2021-07-09
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Jaén: Universidad de Jaén
Resumen
Los alcaloides tropánicos (AT) son metabolitos secundarios producidos de forma natural en diferentes plantas como pueden ser Brassicaceae, Solanaceae y Erythroxylaceae. Estos compuestos han cobrado relevancia en estos últimos años debido su presencia en diferentes alimentos, tanto de procedencia animal como de procedencia vegetal. Entre los más destacados, cabe hablar de atropina y escopolamina, de gran interés, debido a que consumidos en grandes porciones pueden ocasionar graves problemas para la salud, llegando incluso a provocar la muerte. En este trabajo, se han estudiado los distintos métodos descritos para identificar y cuantificar residuos de AT en alimentos, poniendo hincapié tanto en la parte de preparación de muestra como la etapa de determinación, que suele llevarse a cabo mediante cromatografía líquida de alta resolución (HPLC) acoplada a espectrometría de masas (HPLCMS).
Tropane alkaloids are minor metabolites naturally produced in different plants, such as Brassicaceae, Solanaceae and Erythroxylaceae, among others. These toxins have recently become relevant due to their occurrence in a wide variety of food products originating both from animals and plants. Both atropine and scopolamine are two main compounds from this family of alkaloids, considering that high consumption of these alkaloids may entail serious health problems or even death. In this work, an overview of the main strategies used for the identification and quantification of tropane alkaloids in foodstuffs, paying attention to both sample treatment and determination step. Given the nature of the studied analytes, the latter step is usually accomplished using high performance liquid chromatography (HPLC) coupled with mass spectrometry (HPLC-MS).
Tropane alkaloids are minor metabolites naturally produced in different plants, such as Brassicaceae, Solanaceae and Erythroxylaceae, among others. These toxins have recently become relevant due to their occurrence in a wide variety of food products originating both from animals and plants. Both atropine and scopolamine are two main compounds from this family of alkaloids, considering that high consumption of these alkaloids may entail serious health problems or even death. In this work, an overview of the main strategies used for the identification and quantification of tropane alkaloids in foodstuffs, paying attention to both sample treatment and determination step. Given the nature of the studied analytes, the latter step is usually accomplished using high performance liquid chromatography (HPLC) coupled with mass spectrometry (HPLC-MS).