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Ergot alkaloids: Quantitation and recognition challenges.

H Reinhard1, H Rupp, O Zoller

  • 1Food Safety Division, Swiss Federal Office of Public Health, 3003, Bern, Switzerland, hans.reinhard@bag.admin.ch.

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|April 23, 2013
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Summary
This summary is machine-generated.

This study analyzed ergot alkaloids in rye flour and bread, finding median levels in rye flour and bread increased from 2001 to 2005. Low ergot alkaloid levels were also detected in wheat products and some rye-containing infant foods.

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Area of Science:

  • Food Chemistry
  • Analytical Chemistry
  • Toxicology

Background:

  • Ergot alkaloids (EAs) are toxic compounds produced by fungi that can contaminate cereal grains.
  • Monitoring EAs in food products is crucial for public health and food safety.

Purpose of the Study:

  • To quantify ergot alkaloid levels in bread, flour, infant formula, and baby food samples.
  • To compare analytical methods for EA determination.
  • To assess trends in EA contamination over time.

Main Methods:

  • Samples were analyzed using liquid chromatography with fluorescence detection (LC-FLD) and tandem mass spectrometry (LC-MS/MS).
  • Automated solid-phase extraction (Oasis-MCX) was used for sample cleanup.
  • Dihydro-ergocristine served as an internal standard for LC-MS/MS analysis.

Main Results:

  • Median ergot alkaloid levels in rye flour were 172 ng/g (2001) and 160 ng/g (2005).
  • Median ergot alkaloid levels in bread increased from 87 ng/g (2001) to 156 ng/g (2005).
  • Low EA levels were found in wheat products and rye-containing infant foods; ergovalinine was tentatively identified.

Conclusions:

  • Analytical methods LC-FLD and LC-MS/MS showed satisfactory comparability for ergot alkaloid quantification.
  • A potential increase in ergot alkaloid contamination in rye products was observed.
  • Further investigation into ergot alkaloid congeners and their occurrence in food is warranted.