Analysis of Naturally Occurring Food Toxins of Plant Origin

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 naturally occurring food toxins of plant origin, including various analytical techniques exploited for their structural characterization, identification, detection, and quantification. It provides indepth information and comprehensive discussion over different analytical techniques utilized for qualitative and quantitative application purposes of natural toxins of plant origin in food. 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 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.Key Features:• Provides a detailed overview of different classes of natural toxins found in plants.• Explains how IR, NMR, and mass spectrometry are utilized in characterization and identification.• Describes applicability of HPLC, LC-MS, GC-MS, and HPTLC techniques for detection and quantification.• Discusses progress in the field related to capillary electrophoresis, ELISA, and biosensors for quantitative application of these techniques.Also available in the Food Analysis and Properties Series: Nutriomics: Well-being through Nutrition, edited by Devarajan Thangadurai,Saher Islam,Leo M.L. Nollet, Juliana Bunmi Adetunji (ISBN: 9780367695415)Bioactive Peptides from Food: Sources, Analysis, and Functions, edited by Leo M.L. Nollet and Semih Ötleş (ISBN: 9780367608538)Mass Spectrometry in Food Analysis, edited by Leo M.L. Nollet and Robert Winkler (ISBN: 9780367548797) For a complete list of books in this series, please visit our website at:www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO 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. "Natural toxins are compounds that are naturally produced by living organisms. They are not harmful to the organisms themselves but may be toxic when eaten. This book provides an overview of analysis and detection methods of a number of the toxins present in some commonly consumed foods and details the pros and cons of different analysis methods"-- Provided by publisher