Abstract
This study addresses the development, optimisation and validation of a sustainable analytical procedure for the
determination of antinutritional factors (quinolizidine alkaloids, QAs) in legume seeds. The approach proposes
the ultrasound-assisted extraction (UAE) of major (i.e., cytisine) and minor (i.e., n-methylcytisine and anagyrine)
QAs from Retama monosperma seeds followed by ultra-high performance liquid chromatography coupled to ion-
trap tandem mass spectrometry analysis (UHPLC-IT-MS/MS). The procedure was optimised by Response Surface
Methodology and fully validated (overall recoveries 86–105% and precision RSD values ≤18%). The method was
applied to the analysis of different raw and treated seed samples. Cytisine was the main QA found in the samples,
followed by methylcytisine and finally anagyrine. Variations in the concentration of these analytes were
observed depending on environmental conditions. Similarly, they showed different behaviour under the different
mitigation processes tested. Anagyrine was the most affected by the hydrothermal mitigation treatment. Heat
treatment + soaking for several days probed to more effective in QA mitigation than just heat treatment.
However, the mitigation procedures tested were not enough to reach a QA concentration safe for consumption.
Thus, further research in mitigation strategies is needed to consider R. monosperma seeds as a safe protein-rich
source for food and feed.
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Elsevier
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This research was funded by MCIN/AEI/10.13039/501100011033/ FEDER, UE, grant number PID2022–137278OB-I00, EVALKALIM II and by PROYEXCEL_00708 (RETFEED project; Andalusian Ministry of University, Research and Innovation).
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Citation
Casado, N., Muñoz-Vallés, S., Delgado-Pertíñez, M., López-Herrera, M., Morante-Zarcero, S., & Sierra, I. (2026). Sustainable ultrasound-assisted extraction followed by ultra-high liquid chromatography coupled to ion-trap tandem mass spectrometry for the determination of major and minor quinolizidine alkaloids in Retama monosperma (L.) Boiss seeds. Journal of Food Composition and Analysis, 153, 109153. https://doi.org/10.1016/j.jfca.2026.109153
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