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Occurrence of Pyrrolizidine Alkaloids in food Mulder, Patrick P.J. López Sánchez, Patricia These, Anja Preiss-Weigert, Angelika Castellari, Massimo Indústries Alimentàries Funcionalitat i Seguretat Alimentària 663/664 A total of 1 105 samples of animal- and plant-derived products, including milk and milk products, eggs, meat and meat products, (herbal) teas and (herbal) food supplements were analysed for the presence of 28 or 35 pyrrolizidine alkaloids (PAs). Samples were collected in supermarkets, retail shops and for a small proportion via internet between January 2014 and April 2015, in six European countries (France, Germany, Greece, Italy, the Netherlands and Spain). The samples comprised 268 milk and milk products (including yoghurt, cheese and infant formula), 205 eggs, 273 meat (including beef, pork and poultry meat, and liver of beef, pork and chicken), 168 teas (including black, green, rooibos, chamomile, peppermint and mixed herbal tea) and 191 food supplements. All samples were analysed by liquid chromatography coupled to tandem mass spectrometry. The limit of quantification depended on the matrix (from ≤ 0.1 µg/L in milk to 5-10 µg/kg in oil-based food supplements) and was considered fit-for-purpose. One or more PAs were detected in 2 % of the animal-derived products, in 91 % of the (herbal) teas and in 60 % of the food supplements. Eleven milk samples (6 %) contained PAs, but the levels were relatively low (between 0.05 and 0.17 µg/L). Only two egg samples contained trace amounts of PAs (0.10-0.12 µg/kg), and no PAs were detected in the other animal-derived products. In contrast, all types of (herbal) teas investigated were found to contain PAs, with a mean concentration of 6.13 µg/L in (herbal) tea infusion (corresponding to 460 µg/kg dry tea). The highest mean concentrations were found in rooibos tea (7.99 µg/L tea infusion) and the lowest in chamomile (3.65 µg/L tea infusion). Occurrence of PAs in food supplements was found to be highly variable, with the highest concentrations present in supplements containing plant material from known PA-producing plants. This grant was awarded by EFSA to: RIKILT – Wageningen UR, the Netherlands Beneficiary: RIKILT – Wageningen UR, the Netherlands Grant title: Occurrence of Pyrrolizidine Alkaloids in food Grant number: GP/EFSA/CONTAM/2013/03 This study was conducted by a consortium that consisted of: - RIKILT – Wageningen UR, Wageningen, the Netherlands - Federal Institute for Risk Assessment (BfR), Berlin, Germany - Institute for Research and Technology in Food and Agriculture (IRTA), Monells, Spain - Dutch Ministry of Economic Affairs, project WOT-02-002-004 ‘Support function NVWA-BuRO’. - Hester van der Top and Susannah de Witte (RIKILT) for sample preparation and analyses. - Stefan Ronzcka and Dr. Dorina Bodi for sampling in Germany and analyses. Wolfgang Herkt, Angelika Hiller, Ines Schirrman and Jessica Vetter for sample preparation and analyses. - Albert Ribas Agusti and Lluis Lujan Quesada for sampling in Spain, France and Italy and for sample preparation. - Tsakalidis Analysis & Testing lab for sampling in Greece. info:eu-repo/semantics/publishedVersion 2015-08-03 info:eu-repo/semantics/article Mulder, Patrick P.J., Patricia López Sánchez, Anja These, Angelika Preiss‐Weigert, and Massimo Castellari. 2015. “Occurrence of Pyrrolizidine Alkaloids in Food.” EFSA Supporting Publications 12 (8): 859E. doi: 10.2903/sp.efsa.2015.en-859 2397-8325 http://hdl.handle.net/20.500.12327/4665 https://doi.org/10.2903/sp.efsa.2015.EN-859 eng EFSA Supporting Publications EFSA/ /GP-EFSA-CONTAM-2013-03/EU/Occurrence of Pyrrolizidine Alkaloids in food/ Copyrigth © RIKILT-Wageningen UR, Federal Institute for Risk Assessment (BfR), Institute for Research and Technology in Food and Agriculture (IRTA), 2015 Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess 116 Wiley