Abstract
Commentary: Opium Alkaloids in Harvested and Thermally Processed Poppy Seeds.
Highlights
U.S Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety, Bedford Park, IL, United States
Because Carlin et al analyzed seeds scraped from the top of the finished baked product, it is plausible that the reported loss of alkaloids might be due to transfer of alkaloids from the surface of the seeds to the batter
Opium alkaloids in poppy seeds can be significantly reduced by washing the surface of the seeds, but lack of reported recovery experiments by the authors leave unanswered whether losses are “true losses” due to degradation of the alkaloid compounds, or are an artifact of the compounds
Summary
U.S Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Food Safety, Bedford Park, IL, United States. While the authors maintained that thermal processing under the described experimental conditions resulted in a reduction of opium alkaloids in poppy seeds, we believe that it is difficult to use their results to support such claims.
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