Abstract
Many plant alkaloids are toxic at low doses, so they are currently in the spotlight of risk assessment for human health because they are found as natural contaminants in plants and plant-derived products regularly included in our daily diet. Nonetheless, their monitoring in food is a challenging task due to the complexity of the matrices. This article gathers different approaches employed in food samples for the analysis of different plant alkaloids with concerning acute and chronic toxicity (i.e., pyrrolizidine alkaloids, tropane alkaloids, opium alkaloids, glycoalkaloids and quinolizidine alkaloids), mainly focusing on sample preparation, as it is crucial for effective extraction.
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