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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 Ötles (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
List of contents
Section I: An Introduction to Naturally Occurring Food Toxins
1. Naturally Occurring Food Toxins - An Overview
2. Cyanogenic Glycosides as Food Toxins
3. Pyrrolizidine Alkaloids as Food Toxins
4. Furocoumarins and Lectins as Food Toxins
5. Glycoalkaloids as Food Toxins
Section II: Analytical Techniques Exploited in Structural Characterization and Identification: Qualitative Application
6. Infrared Spectroscopy
7. Mass Spectrometry in Analysis of Food Toxins
8. NMR in Analysis of Food Toxins
Section III: Analytical Techniques Exploited in Detection and Quantification: Quantitative Application
9. HPLC for Detection and Quantification of Food Toxins of Plant Origin
10. Analytical Determination of Food Toxins of Plant Origin using LC-MS
11. Quantitative Determination of Food Toxins of Plant Origin by GC-MS
12. High Performance Thin Layer Chromatography
13. Capillary Electrophoresis
14. Enzyme-Linked Immunosorbent Assay
15. Detection and Quantification of Food Toxins of Plant Origin Using Biosensors
Summary
This book provides in-depth information and comprehensive discussion over different analytical techniques utilized for qualitative and quantitative application purposes of natural toxins of plant origin in food.
