Evaluating the stability of tropane and opium alkaloids during baking in homemade gluten-free poppy seed crackers

This database includes Table 1. Recovery percentages (% ± SD) for tropane (10 µg/kg) and opium alkaloids (1500 µg/kg) in commercial crackers using SBA-15-SO3H-CN material as sorbent in solid-phase extraction (SPE); Table 2. Recovery values (%) obtained applying the SLE and SPE, loading the homemade cracker extract spiked at 10 µg/kg for tropane alkaloids and 1500 µg/kg for opium alkaloids and diluted*; Table 3. Linearity, limits of the method and matrix effect for tropane alkaloids (TAs) and opium alkaloids (OAs) in the samples studied; Table 4. Accuracy and precision of the proposed method for the analysis of tropane (TAs) and opium (OAs) alkaloids in a representative homemade cracker prepared with teff flour and ground poppy sedes; Table 5. Mean concentration (mg/kg) ± standard deviation (SD) of atropine and scopolamine (tropane alkaloids, TAs) and morphine, codeine, thebaine, papaverine, noscapine and oripavine (opium alkaloids, OAs) in raw doughs and baked crackers made with teff flour or corn starch, both with ground poppy sedes; Table S1. Optimal parameters for the analysis of each analyte by UHPLC-MS/MS using multiple reaction monitoring (MRM); Table S2. Textural properties and functionalization degree of the prepared materials; Table S3. Recovery percentages (% ± SD) for tropane alkaloids (2 µg/L) and opium alkaloids (300 µg/L) in standard working solutions using SBA-15-SO3H-CN material as sorbent in solid-phase extraction (SPE); Table S4. Instrumental validation parameters of the UHPLC/MS-MS.