Investigation of the Presence of Pyrrolizidine Alkaloids in Different Food Groups and Legal Regulations

Year 2024, , 339 - 352, 30.04.2024

Hazal Gül , Emine Nakilcioğlu , Semih Ötleş

https://doi.org/10.53433/yyufbed.1373577

Abstract

Recently, high levels of pyrrolizidine alkaloids (PAs) have been identified in many food products and highlighted as a food safety concern. Nowadays, precision analytical methods have been developed that allow the determination of the low pyrrolizidine alkaloids (PA) and their N-oxides (PANO) derivatives, which are toxic secondary metabolites found in mainly teas/herbal teas, honey, food supplements, and spices. PAs and their N-oxide derivatives have been shown to exhibit developmental toxicity and are hepatotoxic, pneumotoxic, and carcinogenic. Therefore, it is significant to control their formation in foods by improving precise and selective analytical methods, which can be appropriately validated to identify and quantify these compounds accurately. To address this food safety problem, maximum concentration limits have been set for foods likely to be contaminated with these alkaloids. However, research on food processing and dilution factors is ongoing to assess these alkaloids' public consumption limits reliably. The related review provides an overview of the chemical composition, categorization, toxicity, formation in different food groups, contamination routes, and regulatory aspects of PAs.

Keywords

Food, Pyrrolizidinealkaloid, Pyrrolizidinealkaloid N-oxide, Regulation

Farklı Gıda Gruplarında Pirolizidin Alkaloidlerin Varlığı ve Yasal Regülasyonların İncelenmesi

Abstract

Son yıllarda yapılan çalışmalarda, birçok gıda ürünlerinde yüksek düzeyde pirolizidin alkaloitleri (PA) tespit edilmiş ve bunların gıda güvenliği açısından endişe verici bir sorun olduğu vurgulanmıştır. Bugüne kadar farklı gıda matrislerinde PA'ların oluşumuna ilişkin verilerin toplanmasının yanı sıra bu bileşiklerin düşük konsantrasyon seviyelerinin belirlenmesini sağlayan hassas analitik yöntemler geliştirilmiştir. PA’lar ve bunların N-oksitleri (PANO), ağırlıklı olarak bitkisel çaylarda, ballarda, gıda takviyelerinde ve baharatlarda bulunan toksik ikincil metabolitlerdir. PA'ların ve onların N-oksit türevlerinin gelişimsel toksisite sergilediği ve hepatotoksik, pnömotoksik ve kanserojen olduğu gösterilmiştir. Bu nedenle, bu bileşiklerin doğru bir şekilde tanımlanması ve miktarlarının belirlenmesi için uygun şekilde doğrulanabilen hassas ve seçici analitik yöntemlerin geliştirilmesi yoluyla gıdalardaki oluşumlarının kontrol edilmesi önemlidir. Söz konusu gıda güvenliği sorununu ele almak için bu alkaloitlerle kontamine olması muhtemel gıda ürünleri için maksimum konsantrasyon limitleri düzenlenmiştir. Bununla birlikte, söz konusu alkaloidlerin toplum tarafından tüketim limitlerinin güvenilir biçimde değerlendirilmesi amacıyla gıda işleme ve seyreltme faktörleri ile ilgili araştırmalar devam etmektedir. Bu derlemede, PA'ların kimyasal yapısı, sınıflandırılması, toksisitesi, farklı gıda gruplarındaki oluşumu, kontaminasyon yolları ve regülasyonların incelenmesi gibi genel hususlara ilişkin bir bakış sunulmaktadır.

Keywords

Gıda, Pirolizidinalkaloid, Pirolizidinalkaloid N-oksit, Regülasyon

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