Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity. Some toxins are produced by plants as a natural defense mechanism against predators, insects, or microorganisms, or as a consequence of infestation with microorganisms, such as mold, in response to climate stress (such as drought or extreme humidity). Well-known groups of natural toxins of plant origin are: cyanogenic glycosides, pyrrolizidine alkaloids, furocoumarins, lectins, and glycoalkaloids. These plant-origin natural toxins can cause a variety of adverse health effects and pose a serious health threat to both humans and livestock.
Analysis of Naturally Occurring Food Toxins of Plant Origin is divided into three sections that provide a detailed overview of different classes of food toxins that are naturally found in plants, including various analytical techniques used for their structural characterization, identification, detection, and quantification. This book provides in-depth information and comprehensive discussion over quantitative and qualitative analysis of natural toxins in plant-based foods.
Author(s): Leo M. L. Nollet, Javed Ahmad
Series: Food Analysis and Properties
Publisher: CRC Press
Year: 2022
Language: English
Pages: 282
City: Boca Raton
Cover
Half Title
Series Page
Title Page
Copyright Page
Contents
Preface
About the Editors
Contributors
Section I: An Introduction to Naturally Occurring Food Toxins
Chapter 1. Naturally Occurring Food Toxins - An Overview
1.1 Naturally Occurring Food Toxins
1.2 Naturally Occurring Food Toxins of Plant Origin
1.2.1 β-Thujone
1.2.2 Prussic Acid
1.2.3 Hypericin
1.2.4 Goitrogens
1.2.5 Erucic Acid
1.2.6 Furanocoumarins
1.2.7 α-Amylase Inhibitors
1.2.8 Lectins
1.2.9 Anti-Thiamine Compounds
1.2.10 Pyrrolizidine Alkaloids
1.2.11 Oxalates
1.2.12 Cucurbitacins
1.2.13 Phytates and Phytic Acid
1.2.14 Hypoglycin - Ackee Fruit
1.2.15 Safrole
1.2.16 Myristicin
1.2.17 Japanese Star Anise
1.2.18 Cyanogenic Glycosides
1.2.19 Glycoalkaloids - Solanines and Chaconine
1.2.20 Cycasin
1.2.21 Sanguinarine
1.3 Environmental Contaminants
1.4 Contaminants Formed During Processing
1.5 Toxins in Seafood
References
Chapter 2. Cyanogenic Glycosides as Food Toxins
2.1 Background
2.1.1 Cyanogenic Glycosides as Natural Toxins
2.1.2 Distribution of Cyanogenic Glycosides
2.1.3 Cyanogenic Glycosides as Secondary Metabolites
2.1.4 Synthesis/Production of Cyanogenic Glycosides
2.1.5 Cyanogenesis
2.2 Examples of Cyanogenic Glycosides in Food Plants
2.2.1 Cyanogenic Glycoside Content of Some Important Plant Foods
2.2.1.1 Cassava
2.2.1.2 Bamboo Shoots
2.2.1.3 Sorghum
2.2.1.4 Lima Beans
2.2.1.5 Linseed
2.2.1.6 Apples
2.2.1.7 Apricot Fruits
2.3 Biosynthesis of Cyanogenic Glycosides
2.3.1 Enzymatic Hydrolysis of Cyanogenic Glycosides in Food Plants
2.3.2 Toxicity of Cyanogenic Glycosides (Cyanide Toxicity)
2.3.3 Mechanism of How Cyanogenic Glycosides Affects the Body
2.3.4 Mechanism of Cyanide Detoxification in Human
2.3.5 Human Health Effect of Cyanogenic Glycosides
2.3.6 Treatment of Cyanide Poisoning
2.4 Preventing the Effects of Cyanogenic Glycosides (Cyanide-Induced Diseases)
2.4.1 Effect of Processing on Cyanogenic Glycosides
2.4.1.1 Effect of Soaking and Fermentation on Cyanogenic Glycosides
2.4.1.2 Effect of Drying on Cyanogenic Glycosides
2.4.1.3 Effect of Cooking on Cyanogenic Glycosides
2.5 Diseases Caused by Cyanide
2.5.1 Iodine Deficiency Diseases (Goitre and Cretinism)
2.5.2 Konzo
2.5.3 Tropical Ataxic Neuropathy (TAN)
2.5.4 Growth Retardation
2.5.5 Cyanide Poisoning
2.6 Quantification of Cyanogenic Glycosides
2.7 Conclusion and Recommendations
References
Chapter 3. Pyrrolizidine Alkaloids as Food Toxins
3.1 Introduction
3.2 Sources of Pyrrolizidine Alkaloids
3.3 Chemistry of Pyrrolizidine Alkaloids
3.4 Pharmacological Actions of Pyrrolizidine Alkaloids
3.4.1 Anti-Inflammatory Activity
3.4.2 Antimicrobial Activity
3.4.3 Anticancer Activity
3.4.4 Anti-HIV Activity
3.4.5 Antiulcer Activity
3.4.6 Acetylcholinesterase Inhibitor Activity
3.5 Toxicological Effects of Pyrrolizidine Alkaloids
3.5.1 Mutagenic Effects of PAs
3.5.2 Carcinogenicity Produced by PAs
3.5.3 Hepatotoxic Effects of PAs
3.6 Conclusions
References
Chapter 4. Furanocoumarins and Lectins as Food Toxins
4.1 Introduction
4.2 Sources of Furanocoumarins and Lectins
4.3 Chemistry of Furanocoumarins and Lectins
4.4 Pharmacological Actions of Furanocoumarins and Lectins
4.5 Toxicological Reports of Furanocoumarins and Lectins
4.6 Conclusions
References
Chapter 5. Glycoalkaloids as Food Toxins
5.1 Introduction
5.2 Sources of Glycoalkaloids
5.3 Chemistry of Glycoalkaloids
5.4 Pharmacological Actions of Glycoalkaloids
5.5 Toxicological Activities of Glycoalkaloids
5.6 Conclusions
References
Section II: Analytical Techniques Exploited in Structural Characterization and Identification: Qualitative Application
Chapter 6. Infrared Spectroscopy
6.1 Introduction
6.2 Current Analytical Methods
6.3 Infrared Spectroscopy
6.4 The Need for Analysis
6.5 IR Spectroscopy in Food Toxin Analysis
6.5.1 Glycoalkaloids
6.5.2 Cyanogenic Glycosides
6.5.3 Pyrrolizidine Alkaloids
6.5.4 Furanocoumarins
6.5.5 Lectins
6.6 Conclusions
References
Chapter 7. Mass Spectrometry in Analysis of Food Toxins
7.1 Introduction
7.2 Current Analytical Methods
7.3 Mass Spectrometry
7.4 Mass Spectrometry in Food Toxin Analysis
7.4.1 Glycoalkaloids
7.4.2 Cyanogenic Glycosides
7.4.3 Pyrrolizidine Alkaloids
7.4.4 Furanocoumarins
7.5 Conclusion
References
Chapter 8. NMR in Analysis of Food Toxins
8.1 Introduction to Food Toxins
8.2 Fundamentals of NMR Spectroscopy
8.3 NMR and Metabolomics Studies
8.4 NMR in Analysis of Food Composition and Authentication
8.5 NMR in Detection of Food Toxins and Adulterants
8.6 Conclusions and Future Perspective
References
Section III: Analytical Techniques Exploited in Detection and Quantification: Quantitative Application
Chapter 9. HPLC for Detection and Quantification of Food Toxins of Plant Origin
9.1 Introduction
9.2 Sample Preparation
9.2.1 Solids
9.2.2 Liquids
9.3 Principles and Methods
9.3.1 Principles
9.3.1.1 Working Principle of HPLC
9.3.1.2 Four Primary Types of Isolation Mechanism in HPLC
9.3.1.3 Normal Phase Chromatography
9.3.1.4 Reversed-Phase Chromatography
9.3.2 Methods
9.3.2.1 Types of Detectors Used in HPLC
9.3.2.2 Refractive Index (RI) Detector
9.3.2.3 Detector of Ultraviolet-Visible Light
9.3.2.4 Photodiode Array Detector (PDA)
9.3.2.5 Fluorescent Detector
9.3.2.6 Evaporation Light Scattering Detector
9.3.2.7 Electrochemical Detector
9.3.2.8 Mass Detector
9.3.3 Analysis of Plant Toxins and Alkaloids
9.4 Analysis of Different Food Compounds
9.4.1 Analysis of Major Biomolecules
9.4.1.1 Carbohydrates
9.4.1.2 Proteins and Lipids
9.4.2 Analysis of Minor Components
9.4.2.1 Vitamins
9.4.2.2 Phenolic Compounds/Flavonoids
9.4.2.3 Food Additives/Pigments
9.4.3 Analysis of Unwanted Compounds/Food Toxins
9.4.3.1 Mycotoxins
9.4.3.2 Allergens
9.4.3.3 Pesticides
9.5 Conclusion
References
Chapter 10. Analytical Determination of Food Toxins of Plant Origin Using LC-MS
10.1 Introduction
10.2 LC-MS: Instrumentation and Preparative Techniques
10.2.1 LC-MS/MS Instrumentation
10.2.1.1 Ionization Techniques
10.2.1.1.1 Electrospray Ionization (ESI)
10.2.1.1.2 Atmospheric-Pressure Chemical Ionization (APCI)
10.2.1.1.3 Atmospheric Pressure Photo-Ionization (APPI)
10.2.1.2 Mass Analyzers
10.2.2 Preparation Techniques
10.2.3 Quantitation Process
10.3 Quality Analysis of Various Food Compounds
10.4 Analysis of Food Toxins of Plant Origin
10.5 LC Conditions
10.6 Conclusion
References
Chapter 11. Quantitative Determination of Food Toxins of Plant Origin by GC-MS
11.1 Introduction
11.2 Fast GC-MS
11.3 GC-TOF-MS
11.4 Low-Pressure (LP) GC-MS
11.4.1 Working Principle and Instrumentation
11.4.2 Significances of LPGC-MS
11.4.3 Applications of LPGC-MS
11.5 GC/Supersonic Molecular Beam (SMB)-MS
11.6 GC-MS of Food Toxins of Plant Origin
11.7 Conclusion
References
Chapter 12. High-Performance Thin-Layer Chromatography
12.1 Introduction
12.2 Principles
12.3 Natural Toxins in Food
References
Chapter 13. Capillary Electrophoresis
13.1 Introduction
13.2 Types of Capillary Electrophoresis
13.2.1 Capillary Zone Electrophoresis (CZE)
13.2.2 Capillary Electrochromatography (CEC)
13.2.3 Micellar Electrokinetic Capillary Chromatography (MEKC)
13.2.4 Capillary Gel Electrophoresis (CGE)
13.2.5 Capillary Isoelectric Focusing (CIEF)
13.2.6 Capillary Isotachorphoresis (CITP)
13.3 Analysis of Cyanogenic Glycosides, Pyrrolizidine Alkaloids, and Glycoalkaloid
13.3.1 Detection Methods of Food Toxins
13.4 Conclusion and Future Perspective
References
Chapter 14. Enzyme-Linked Immunosorbent Assay
14.1 Introduction
14.2 Enzyme-Linked Immunosorbent Assay
14.2.1 Working Principle of ELISA
14.2.2 Types of ELISA
14.2.2.1 Direct ELISA
14.2.2.2 Indirect ELISA
14.2.2.3 Sandwich ELISA (Antibody Screening)
14.2.2.4 Competitive ELISA (Antigen/Antibody Screening)
14.3 ELISA in the Structural Characterization and Identification of Naturally Occurring Food Toxins
14.3.1 Cyanogenic Glycosides
14.3.2 Pyrazolidine Alkaloids
14.3.3 Furocoumarins
14.3.4 Glycoalkaloids
14.3.5 Lectin
14.4 Structural Characterization and Detection Methods of Food Toxins
14.5 Conclusion
References
Chapter 15. Detection and Quantification of Food Toxins of Plant Origin Using Biosensors
15.1 Introduction
15.2 Food Toxins of Plant Origin
15.3 Electrochemical Biosensors for Food Analysis
15.3.1 Amperometric Sensors
15.3.2 Impedimetric Sensors
15.3.3 Potentiometric Sensors
15.4 Quartz Crystal Microbalance Biosensors for Food Analysis
15.5 Optical Biosensors for Food Analysis
15.6 Natural Biosensors for Food Analysis
15.6.1 Enzyme-Based Sensors
15.6.2 Antibody-Based Sensors
15.6.3 Nucleic Acid-Based Sensors
15.6.4 Whole-Cell-Based Sensors
15.7 Emerging Biosensors for Food Analysis
15.7.1 Nano-Biosensors
15.7.2 Cell-Free Biosensors
15.7.3 Microfluidics-Based Biosensors
15.7.4 Magnetic-Bead-Based Biosensors
15.8 Conclusion
References
Index
