Determination of Pyrrolizidine Alkaloids in Dietary Sources Using a Spectrophotometric Method

The study developed and validated a spectrophotometric method for determining pyrrolizidine alkaloids (PAs) in honey and flour, which are common dietary sources of these toxic compounds. Using a colorimetric Ehrlich reagent method with methanol acidified to pH 2-3, the researchers found that single extractions yielded low recovery rates (52.5% for honey and 45.75% for flour). However, performing three successive extractions improved recovery rates to 86.0% for honey and 76.0% for flour. The method was validated for selectivity, linearity, accuracy, and precision, with a limit of quantification of 0.174 mg/mL, making it suitable for detecting toxic levels of PAs in food.