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Journal article

Kainic acid in the seaweed Palmaria palmata (Dulse)

By Jørgensen, Kevin1,2; Olesen, Pelle Thonning1,3

From

National Food Institute, Technical University of Denmark1

Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark2

Division of Risk Assessment and Nutrition, National Food Institute, Technical University of Denmark3

Twenty samples of the seaweed Palmaria palmata (dulse) purchased mainly from commercial internet shops on the European market were analysed by a liquid chromatograph coupled with a tandem mass spectrometer (LC-MS/MS) method for the content of kainic acid, a naturally occurring neurotoxic compound in P. palmata.

Kainic acid levels in the samples ranged widely from trace levels to approximately 560 μg g-1 dry weight.

Language: English
Publisher: Taylor & Francis
Year: 2018
Pages: 198-200
Journal subtitle: Surveillance
ISSN: 19393229 and 19393210
Types: Journal article
DOI: 10.1080/19393210.2018.1462258
ORCIDs: Jørgensen, Kevin and Olesen, Pelle Thonning
Keywords

Palmaria palmata dulse kainic acid seaweed

Other keywords

Antinematodal Agents Chromatography, High Pressure Liquid Europe Excitatory Amino Acid Agonists Food Contamination Food Inspection Food, Preserved Freeze Drying Humans Internet Kainic Acid Limit of Detection Reproducibility of Results Rhodophyta Seaweed Spectrometry, Mass, Electrospray Ionization Tandem Mass Spectrometry Water Pollutants, Chemical

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