Pyrrolizidine alkaloids (PA) are secondary ingredients of plants that occur naturally. These are toxins that many plants form to protect against predators. There are more than 6,000 plant species worldwide that form this very differently toxic substance. This includes rag or old herbs (e.g. St. James’ herb), Echium species and borage. Some alkaloids have a proven toxicological potential for humans, which depends on the amount and frequency of ingestion. In contrast to the intended intake, for example as an active pharmaceutical ingredient, the uncontrolled intake of ergot alkaloids, tropane alkaloids and pyrrolizidine alkaloids by contaminated food poses an unpredictable health risk. However, liver toxic, but also carcinogenic and genotoxic effects can be assumed. Contamination with alkaloids can occur, for example, when harvesting cereals, herbs, tea, oilseeds, vegetables and legumes from fungal infections (ergot) or weeds (e.g. thorn apple).

There are currently no legal provisions or limit values for pyrrolizidine alkaloids (PA) in feed or food. However, the European Food Safety Authority (EFSA) published a detailed risk assessment of PA in food in June 2017. Based on this assessment, maximum levels for PA in food are to be set at European level. (AGES).

GALAB offers the detection using LC-MS / MS in all relevant food matrices.

Our Services:

• Furocumarins
• Ergotalkaloids
• Curcurbitacine
• Pyrrolizidinealkaloids
• Solanin/ Chaconin
• Tropane Alkaloids
• Opium Alkaloids