## 3 Effect of Food Processing and Culinary Preparations on PAs, TAs and OAs
### Thermal Treatment
This aspect has been investigated by some authors; however, the few existing works only focus on morphine and codeine, without considering the rest of the OAs, which can be even more toxic according to health authorities [49]. Moreover, depending on the food matrix and heating conditions, uncertain results have been recorded, ranging from the almost total degradation of OAs to almost no degradation [13]. For instance, in the work of [PERSON] et al. (2020) a comparison was made between the concentrations found in poppy seeds and those found in bakery products (muffins and rolls) prepared with poppy seeds [56]. Lower concentrations were identified after baking, with near to a 100% reduction observed for morphine, papaverine, codeine, and noscapine in the bakery products, especially in muffins cooked in the oven at 180 \({}^{\circ}\)C for 15 min. In addition, it was found that when poppy seeds were subjected to high temperatures on the surface of muffins, the concentrations of the OAs were even lower [56]. Likewise, [PERSON] et al. (2006) evaluated the effect of high temperatures on the codeine and morphine content in a poppy cake sample (180 \({}^{\circ}\)C, 20 min) [52], showing a significant reduction in both analytes, in particular, 50-84% for morphine and 50-90% for codeine. They also observed that when the poppy seeds were used as a baking topping (for poppy buns), exposed to the highest temperature (220 \({}^{\circ}\)C), morphine and codeine were reduced by 97 and 93%, respectively [52]. In the work of [PERSON] et al. (2022), the thermal degradation of five OAs (morphine, codeine, thebaine, papaverine and noscapine) was investigated in breadstick samples made with corn flour and decorated seeds of _Papaver somiferum_ L. [80]. Seven different samples were prepared in total. Studies of thermal degradation showed a decrease in OA content under baking conditions (180 \({}^{\circ}\)C for 20 min) between 14 and 58% for thebaine, noscapine and papaverine, and up to 100% for codeine and morphine. As reported in previous articles, the results obtained in this work also evidenced that the thermal degradation of morphine and codeine was higher when the poppy seeds were added to the breadsticks as a topping [80]. Thereby, from the data of these works, it can be assumed that besides heating conditions, it is also important to consider the location of the poppy seeds in the product when applying the thermal treatment. Nevertheless, in the work of [PERSON] et al. (2020) poppy seeds were subjected to both dry and vapor heat and baking treatments to determine the degradation rate of morphine, codeine, and thebaine [83]. This work is the only one in which the degradation kinetics of heat treatment were studied, apparently obtaining first-order degradation kinetics within the temperatures tested (120-200 \({}^{\circ}\)C). The results of the thermal degradation indicated that these OAs were relatively stable. At 120 \({}^{\circ}\)C, minimal, if any, degradation of the alkaloids was observed after 120 min. On the other hand, at 200 \({}^{\circ}\)C, the stability of morphine and codeine was maintained for approximately 32 to 39 min, while that of thebaine was only maintained for 3 min. Post hoc pairwise mean comparisons of the activation energy (Ea) revealed that codeine had a lower value than thebaine or morphine, while thebaine presented the highest Ea [83]. For this reason, [PERSON] et al. (2020) and [PERSON] et al. (2021) pointed out this controversial topic in the literature [84,85]. It has been suggested that this controversy may be caused by the highly heterogeneous content of OAs in poppy seeds, which makes it difficult to approach these studies, also claimed by [PERSON] et al. (2020), as relative errors higher than 30% were obtained in their work, especially for morphine [83]. In addition, [PERSON] et al.