Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods

Abstract This study aimed to assess the food safety of 8 Traditional Australian foods by analysing their cyanogen glycoside and alkaloid content. The research utilized a combination of ultra performance liquid chromatography-quadrupole time of flight tandem mass spectrometry, UV–Vis spectroscopy, and indicator strip assays to identify and quantify toxic compounds. The study found no cyanogen glycosides across all tested species above a limit of detection of 1.59 μg g−1 cyanide equivalent. Eight alkaloids were identified, including trigonelline, piperine, atropine, piperyline, corydine, cinchonine, corynoxiene, and desmotroposantonin. Notably, atropine, which was detected in trace amounts in native pepper, was found to be below the detection limit of 1.30 ± 0.60 mg per 100 g. The presence of trigonelline and piperine was significant in several species, particularly the native pepper. These findings suggest that the tested Traditional foods are safe for consumption concerning cyanogen glycosides and alkaloids. The systematic approach to toxin detection in these foods supports the use of Traditional knowledge, aids in validating their food safety, and provides a framework for future toxicological assessments.