Replication Data for: Effect of pH and temperature on tropane alkaloids degradation in buffer and Millet flour

The aim was to evaluate the effect of pH and temperature on the stability of TAs, as possible parameters in thermal processing to mitigate this chemical hazard in cereal-based infant food. The effect of pH (4 and 7) and temperature (80 ◦C and 100 ◦C) was assessed in buffer solutions. Also, treatment at 180 ◦C was performed in spiked and naturally incurred millet flour to assess the effect of high temperature, simulating cooking or drying, on the stability of TAs in the cereal matrix. The fate of 24 TAs was assessed by UHPLC-MS/MS. The percentage of degradation was calculated by subtracting the initial concentration (not heat-treated) from the final concentration after treatment.