LC–MS/MS analysis of pyrrolizidine alkaloids in bee bread and commercial pollen from Brazil

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-05-12 DOI:10.1007/s00217-024-04573-1

Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Carolina Turnes Pasini Deolindo, Everton Blainski, Denilson Dortzbach, Bianka de Oliveira Santana, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa

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Abstract

Beehive products, particularly pollen, are among the foodstuffs that may contain pyrrolizidine alkaloids (PAs), prompting concern due to their negative effects on humans, such as hepatotoxic potential. Based on these aspects, this study represents the first investigation into eight PAs present in samples of bee bread (n = 16) and commercial pollens (n = 15) from Brazil utilizing liquid chromatography coupled to mass spectrometry in tandem. Our findings showed the presence of at least two PAs in all samples analyzed (n = 31), with monocrotaline, senecionine, senecionine N-oxide, and retrorsine emerging as the most frequently abundant in the Brazilian samples. The PAs sum varied widely (from 268 to 263,849 µg kg⁻¹), with 77.4% of the samples exceeding the maximum limit established by the European Union (500 µg kg⁻¹). Therefore, this study demonstrates that bee pollen and bee bread are foods with high levels of PAs and highlights that further studies related to PAs and beehive products are necessary so that actions are taken to minimize risks to consumers and safeguard the beekeeping industry.

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LC-MS/MS 分析巴西蜜蜂面包和商业花粉中的吡咯烷生物碱

蜂巢产品，尤其是花粉，是可能含有吡咯里西啶生物碱（PAs）的食品之一，由于其对人体的负面影响（如潜在的肝毒性）而引起人们的关注。基于这些方面，本研究首次利用液相色谱-质谱联用技术，对巴西的蜜蜂面包样本（n = 16）和商业花粉样本（n = 15）中的八种 PA 进行了调查。我们的研究结果表明，在所有分析样本（n = 31）中至少存在两种 PAs，其中巴西样本中最常见的是单桔梗碱、番泻叶碱、番泻叶碱 N-氧化物和雷托辛。PAs 的总和差异很大（从 268 微克/千克到 263,849 微克/千克），77.4% 的样本超过了欧盟规定的最高限值（500 微克/千克）。因此，这项研究表明，蜂花粉和蜂面包是 PA 含量较高的食品，并强调有必要进一步开展与 PA 和蜂巢产品有关的研究，以便采取行动最大限度地降低对消费者的风险并保护养蜂业。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.