ArticleFood chemistry. Molecular sciences2022
Sorting out the plants responsible for a contamination with pyrrolizidine alkaloids in spice seeds by means of LC-MS/MS and DNA barcoding: Proof of principle with cumin and anise spice seeds.
Article in Food chemistry. Molecular sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 11 citations in OpenAlex.
- When herbal supplements cause heart problems: Clinical case report and forensic toxicological analysis.Toxicology reports · 2026Article
- Rapid Authentication of Flowers ofMolecules (Basel, Switzerland) · 2026Article
- Levels, Toxic Effects, and Risk Assessment of Pyrrolizidine Alkaloids in Foods: A Review.Foods (Basel, Switzerland) · 2024Review
- Pyrrolizidine Alkaloids in Food on the Italian Market.Molecules (Basel, Switzerland) · 2023Article
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9 authors at 3 institutions in 1 country.
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Abstract
High value commodities such as spices suffer from occasional contaminations of both chemical and biological origin. Consequently, quality control and safety monitoring has become a pressing issue for the spice industry. Two recent independent studies showed that at least one third of the analyzed cumin and green anise spice seeds samples surpassed the by the European Union recently established threshold value for toxic pyrrolizidine alkaloids (PAs) and their corresponding N-oxides (PANOs). These heterocyclic secondary plant metabolites are produced by a large number of different plant families. In those spice seeds, it was found by means of DNA metabarcoding, that predominant contamination was due to the presence of herbal material from the
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