Update on Opium Alkaloids in Food: Exploring Their Occurrence, Effect of Culinary Processing and Advances in Analytical Methodologies

Abstract

Following the implementation of the new European legislation on opium alkaloids (OAs) in food in 2023, scientific research has focused on developing analytical methodologies to determine the presence of these compounds in different foods. However, health authorities continue to suggest further studies to evaluate the occurrence of main OAs and the impact of culinary processing. Concerns remain regarding the potential health risks associated with consuming foods containing OAs. This review provides an updated overview of OAs on food, addressing their occurrence, toxicity, and the risks and benefits associated with poppy seed consumption. It compiles data from recent studies and official reports, including notifications from the Rapid Alert System for Food and Feed (RASFF). Additionally, the influence of culinary processing on OAs concentration is analyzed, highlighting the main findings and research gaps. The review also discusses advancements in analytical methodologies, with emphasis on improvements in green sample preparation to purify extracts and validation of methodologies to improve detection reliability. Elevated concentrations of OAs above legislated limits have been reported. However, various culinary processing methods allow for significant reduction of these levels. Proper control of the initial concentration, together with appropriate processing practices, can mitigate the risks associated with ingestion of contaminated foods. Despite methodological advances in detection, further refinement of analytical methods for different food matrices is needed. Future research should focus on the optimization of these methods for the determination of all OAs, besides morphine and codeine, as well as on the effects of processing and the possible formation of degradation compounds.