Abstract
The opium alkaloids (morphine, codeine, thebaine, noscapine, and papaverine) have been detected on poppy seeds; they are widely used by the food industry for decoration and flavor but can introduce opium alkaloids into the food chain. Of the opium alkaloids found on poppy seeds, morphine, and codeine are the most pharmacologically active and have been detected in biological matrices collected in workplace and roadside drug testing resulting in positive opiate results. The European Food Safety Authority introduced an acute reference dose of 10 μg morphine/kg of body weight as a safe level for morphine in food products. In this work, it was found that in harvested poppy seeds, and thermally processed poppy seeds (with and without a food matrix), if used in normal levels would not exceed the recommended acute reference dose. It was also shown that the levels of all alkaloids reduce when thermally processed, in comparison with harvested, untreated seeds.
Highlights
Papaver somniferum L. the opium poppy originated in Sumer, a region in ancient Mesopotamia around 5000 BC (Aragón-Poce et al, 2002)
Thebaine has been reported in Papaver orientale L. and Papaver bracteatum Lindl. but no biosynthetic interconversion to codeine and morphine has been found in these species (Stermitz and Rapoport, 1961)
It is known that alkaloid compounds can be found in both Papaver somniferum L. and Papaver setigerum D.C. the former has considerably higher levels of the Alkaloids in Poppy Seeds five major alkaloids, by percent weight, of opium than that present in setigerum (Table 1)
Summary
Papaver somniferum L. the opium poppy originated in Sumer, a region in ancient Mesopotamia (modern day Iraq and Kuwait) around 5000 BC (Aragón-Poce et al, 2002). Papaver somniferum L. is cultivated for the pharmaceutical industry but a by-product of the process of harvesting poppy straw is poppy seeds (International Narcotics Board, 2016). The aim was to establish if thermal processing methods, the food matrix employed and the source of poppy seeds would affect the levels of opium alkaloids identified pre- and post-baking. The main reason for this was to establish if normal food preparation techniques, employed when using poppy seeds, would affect the opium alkaloids reaching the food chain. This will influence drug-testing results or have a potential clinical impact on an individual.
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
