Evaluation of total quinolizidine alkaloids content in lupin flours, lupin‐based ingredients, and foods

Abstract

Lupin proteins are gaining attention to replace animal proteins and other plants ingredients in several foods such as bakery products, imitation dairy and meat products, and beverages. One of the major safety issues of lupin-based foods is the presence of quinolizidine alkaloids (QAs), bitter compounds produced by lupin plants as a defense mechanism against predators. In mammals, QA intoxication is characterized by trembling, shaking, excitation, and convulsion. Lupanine and sparteine, the most common QAs, show acute oral toxicity due to neurological effects leading to the loss of motor co-ordination and muscular control. In this paper, 27 samples of lupin-based products, i. e., flours, protein isolates, and food (either model or commercially available ones), were analyzed for evaluating the QA content using a method based on GC/MS. All the analyzed samples were safe since they respect the maximum limit of 200 mg/kg fixed by the Health Authorities of Australia, New Zealand, Great Britain, and France, that have regulated this topic. The QA contents were particularly low in protein isolates and in foods containing these ingredients, indicating that their use is a very effective tool for keeping low the daily intake of QAs.

Dehulled-micronised lupin (Lupinus albus L. cv. Multitalia) as the main protein source for broilers: influence on growth performance, carcass traits and meat fatty acid composition

“…33 These values agree with those observed by Resta et al 34 who determined alkaloid contents in the different cultivars of lupin. As documented, the whole lupin seeds contained various nutritionally undesirable anti-nutritional substances such as alkaloids.…”

Lupin protein positively affects plasma LDL cholesterol and LDL:HDL cholesterol ratio in hypercholesterolemic adults after four weeks of supplementation: a randomized, controlled crossover study

“…In general, LPI type E contains the conglutins α, β, and δ [14] and is almost free of conglutin γ. Furthermore, it has low quantities of alkaloids represented only by lupanine (34.1 ± 3.1 mg/kg) [15]. …”

Effect of a Traditional Processing Method on the Chemical Composition of Local White Lupin (Lupinus albus L.) Seed in North-Western Ethiopia

“…In this study the alkaloid contents of Fi lupin samples from Mecha (0.10%) and Sekela (0.03%) illustrate that processing lupin by soaking in running water can effectively lower the alkaloid content of bitter white lupin. The alkaloid content of Fi samples from Mecha was relatively higher than the acceptable maximum QA content (200 mg/kg product) in lupin fl our and foods set by some European countries, Australia, and New Zealand (Resta et al, 2008). However, the old age history of lupin snack consumption for humans in the two study districts and the absence of reports on health problems due to lupin snack consumption (Yeheyis et al, 2010) indicate that the relatively higher alkaloid content of Fi lupin from Mecha is safe for lupin consumption as a snack.…”