Occurrence of quinolizidine alkaloids and phomopsin A in lupin-containing foods: a two-year survey of the Belgian market.

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2025-04-28 DOI:10.1080/19440049.2025.2494729

Sofie Schryvers, Bram Miserez, Jet Van De Steene, Mia Eeckhout, Liesbeth Jacxsens

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Abstract

Lupin is a pulse crop valued for its protein content and potential as functional ingredient, e.g. in gluten-free foods. The presence of quinolizidine alkaloids (QAs) and phomopsins (PHO) has raised concerns, yet information regarding their occurrence remains limited. A two-year screening of QAs and PHO A in lupin-containing foods available on the Belgian market was conducted, based on a market study and risk-based sampling plan (n = 339). A UHPLC-MS/MS method was validated for the simultaneous quantification of seven QAs (i.e. sparteine, lupanine, lupinine, 13α-OH-lupanine, angustifoline, multiflorine and albine) and phomopsin A in relevant matrices. PHO A was not detected in any of the samples (n = 17), 'Lupin-based protein powder' (234 ± 135 mg/kg, n = 6), 'Lupin-based egg alternatives' (177 ± 195 mg/kg, n = 17) and 'Lupin-based coffee surrogates' (428 ± 368 mg/kg, n = 6). Given lupin's potential in plant-based diets, attention to QA presence is crucial, and a safe-by-design approach is recommended. A risk assessment, that considers the consumption of lupins, should indicate whether risk management measures are warranted.

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在含羽豆素的食品中出现喹诺嗪类生物碱和视紫素A：比利时市场的一项为期两年的调查。

罗苹是一种豆类作物，因其蛋白质含量和作为功能性成分的潜力而受到重视，例如在无麸质食品中。喹诺嗪类生物碱（QAs）和磷磷脂（PHO）的存在引起了人们的关注，但有关它们的信息仍然有限。根据市场研究和基于风险的抽样计划（n = 339），对比利时市场上含有羽扇豆素的食品进行了为期两年的QAs和PHO A筛选。采用高效液相色谱-质谱联用（UHPLC-MS/MS）方法同时测定相关基质中7种质粒（即sparteine、lupanine、lupinine、13α-OH-lupanine、angustifoline、multiflorine和albine）和phomopsin A。在所有样品（n = 17）、“基于羽扇豆素的蛋白粉”（234±135 mg/kg, n = 6）、“基于羽扇豆素的鸡蛋替代品”（177±195 mg/kg, n = 17）和“基于羽扇豆素的咖啡替代品”（428±368 mg/kg, n = 6）中均未检测到PHO A。考虑到罗苹在植物性饮食中的潜力，关注QA的存在是至关重要的，建议采用一种安全的设计方法。考虑到羽扇豆素消费的风险评估应表明是否有必要采取风险管理措施。

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.