Improving the food safety of bakery products by simultaneously monitoring the occurrence of pyrrolizidine, tropane and opium alkaloids

This database includes the information of the samples used in the study, as well as the results obtained for the chromatographic separation of the tropane, pyrrolizidine and opium alkaloids using different gradients and mobile phases, followed by the purification step by solid-phase extraction. All the results obtained from the validation of the analytical methodology and the study of the presence of tropane, pyrrolizidine and opium alkaloids found in the samples of commercial bakery products using the proposed analytical methodology are presented below.