<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">J.F. Picron</style></author><author><style face="normal" font="default" size="100%">Mélanie Herman</style></author><author><style face="normal" font="default" size="100%">Els Van Hoeck</style></author><author><style face="normal" font="default" size="100%">Séverine Goscinny</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Analytical strategies for the determination of pyrrolizidine alkaloids in plant based food and examination of the transfer rate during the infusion process</style></title><secondary-title><style face="normal" font="default" size="100%">Food Chemistry</style></secondary-title></titles><keywords><keyword><style  face="normal" font="default" size="100%">Belgium</style></keyword><keyword><style  face="normal" font="default" size="100%">herbs</style></keyword><keyword><style  face="normal" font="default" size="100%">infusion</style></keyword><keyword><style  face="normal" font="default" size="100%">Pyrrolizidine alkaloids</style></keyword><keyword><style  face="normal" font="default" size="100%">salads</style></keyword><keyword><style  face="normal" font="default" size="100%">Tea</style></keyword><keyword><style  face="normal" font="default" size="100%">transfer rate</style></keyword></keywords><dates><year><style  face="normal" font="default" size="100%">2018</style></year><pub-dates><date><style  face="normal" font="default" size="100%">Jan-11-2018</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">266</style></volume><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;Two sample preparation methods were developed (graphitised carbon and C18 solid phase extraction clean-up)&lt;/p&gt;

&lt;p&gt;and validated in house using liquid chromatography and tandem mass spectrometry (MS/MS) for the determination&lt;/p&gt;

&lt;p&gt;of 30 pyrrolizidine alkaloids (PAs) in salads, herbs, tea, herbals teas as well as tea infusion and ice tea&lt;/p&gt;

&lt;p&gt;beverages. Total PAs concentration of samples purchased on the Belgian market varied greatly with matrix&lt;/p&gt;

&lt;p&gt;type ranging from&amp;lt;LOD to 187151 ng/g for dry samples, while for infusions and ice-tea beverages the highest&lt;/p&gt;

&lt;p&gt;PAs concentration was 2106 ng/mL. Surprisingly high PAs concentrations were detected in herbs and spices&lt;/p&gt;

&lt;p&gt;mixes. The infusion study indicated a transfer rate between 16 and 28% (except for monocrotaline) which&lt;/p&gt;

&lt;p&gt;highlights the overestimation of PAs concentrations in infusions when derived from a dilution factor (transfer&lt;/p&gt;

&lt;p&gt;rate of 100%) to the measured concentrations of the dry tea sample.&lt;/p&gt;
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