Update on Opium Alkaloids in Food: Exploring Their Occurrence, Effect of Culinary Processing and Advances in Analytical Methodologies

Abstract

Following the implementation of the new European legislation on opium alkaloids (OAs) in food in 2023, scientific research hasfocused on developing analytical methodologies to determine the presence of these compounds in different foods. However, healthauthorities continue to suggest further studies to evaluate the occurrence of main OAs and the impact of culinary processing.Concerns remain regarding the potential health risks associated with consuming foods containing OAs. This review providesan updated overview of OAs on food, addressing their occurrence, toxicity, and the risks and benefits associated with poppyseed consumption. It compiles data from recent studies and official reports, including notifications from the Rapid Alert Systemfor Food and Feed (RASFF). Additionally, the influence of culinary processing on OAs concentration is analyzed, highlightingthe main findings and research gaps. The review also discusses advancements in analytical methodologies, with emphasis onimprovements in green sample preparation to purify extracts and validation of methodologies to improve detection reliability.Elevated concentrations of OAs above legislated limits have been reported. However, various culinary processing methods allowfor significant reduction of these levels. Proper control of the initial concentration, together with appropriate processing practices,can mitigate the risks associated with ingestion of contaminated foods. Despite methodological advances in detection, furtherrefinement of analytical methods for different food matrices is needed. Future research should focus on the optimization of thesemethods for the determination of all OAs, besides morphine and codeine, as well as on the effects of processing and the possibleformation of degradation compounds.