Determination and Occurrence of Alkenylbenzenes, Pyrrolizidine and Tropane Alkaloids in Spices, Herbs, Teas, and Other Plant-derived Food Products Using Chromatographic Methods: Review from 2010–2020

Spices, herbs, and tea have been used for dietary purposes since ancient times. Some of them may contain toxic natural plant toxins synthesized in plant secondary metabolism or because of co-harvesting or horizontal product transfer with other plants. This review highlights the main extraction and clean-up procedures developed for alkenylbenzenes, pyrrolizidine and tropane alkaloids from plant-derived food products published between 2010 and 2020. Analytical methods are discussed, paying attention to those based on chromatographic separation coupled with classical or mass spectrometry detectors. Finally, an overview of the occurrence of these compounds in the studied matrices is performed.