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Food Additives & Contaminants: Part B
Surveillance
Volume 11, 2018 - Issue 3
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Original Articles

Kainic acid in the seaweed Palmaria palmata (dulse)

Kevin JørgensenNational Food Institute, Technical University of Denmark, Lyngby, DenmarkCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-3753-6792View further author information
ORCID Icon &
Pelle Thonning OlesenNational Food Institute, Technical University of Denmark, Lyngby, DenmarkView further author information
Pages 198-200 | Received 07 Mar 2018, Accepted 04 Apr 2018, Published online: 27 Apr 2018
 
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ABSTRACT

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 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.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was financially supported by the Danish Food and Veterinary Administration.

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