## 3 Effect of Food Processing and Culinary Preparations on PAs, TAs and OAs
### Other Treatments (Grinding, Washing and Soaking)  
There are other types of processes or pre-treatments that can be performed on foods, not only as a prior step before their processing or culinary preparation, but also to ease the elimination of some alkaloids, as in the case of OAs. Hence, the Recommendation (EC) 2014/662/EU suggests grinding as one type of processing that could be done to poppy seeds that are ingested crude (without the application of high temperatures) to reduce the OA content [82]. In this sense, grinding could result in a 25-34% reduction due to the accelerated degradation rate of morphine, resulting in large active surfaces, whereby oxygen-influenced pseudomorphine and morphine-\(N\)-oxide formation can occur in the product. In addition, this effect could be increased with oxygen and pH increases [82]. The effect of grinding was also evaluated in the work of [PERSON] et al. (2007), in which the degradation kinetics of morphine caused by grinding were studied [52]. The results obtained were in agreement with the degradation degree established in the EC Recommendation 2014/662/EU [52; 82]. Furthermore, washing or soaking poppy seeds in water are culinary preparations that can also reduce the content of OAs [56].  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Analytics** & **Sample** & **Brewing Conditions** & **Transfer Rate** & **Reference** \\ \hline _Pyroliacilitacilitacilitacilitacilitacilitacilitacilit_ & & & & \\ Ech, EchNO, E, ENNO, Eu, ENNO, Eu, ENNO, Hg, & & & & \\ EchNO, He, HeNO, In, InNO, Io, Ig,NO, In, & & & \\ EchNO, Is, LaNO, Ly  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Analytes** & **Sample** & **Brewing Conditions** & **Transfer Rate** & **Reference** \\ \hline  & & & ISO brewing procedure: & \\  & & 100 \({}^{\circ}\)C for 6 min (empting and shaking). The procedure & & \\  & & & was repeated two more times. & \\ Ech, Erncw, Cho, Eu, Eu, CuO, Im, Im,NO, Ip, & & Vendor’s instructions for brewing: & 52–100\% (ISO \\), JN0, Lis, Icy, Cy,NO, Mr, Sc, SC, SNC, Si, & Black tea, green tea, mixed herbal & - Black tea: 100 \({}^{\circ}\)C for 4 min (unemeped) & brewing procedure \\  & & tea, peppermit tea, red bus tea, & - Green tea: first extraction at 80 \({}^{\circ}\)C for 2 min (unemeped) & \\  & & & 63–100\% (vendor’s) & [98] \\  & & senna tea & - second education at 100 \({}^{\circ}\)C for 1 min (unemeped) & \\  & & & - Mixed herbal tea: 100 \({}^{\circ}\)C for 10 min (epped) & instructions \\  & & & - Peppermit tea: 100 \({}^{\circ}\)C for 6 min (unemeped) & \\  & & & - &  
According to Recommendation (EC) 2014/662/EU [82], washing for 5 min can reduce the content of OAs by 46%. In fact, this reduction can be higher by increasing the washing time and washing temperature. In this sense, a 100% reduction can be reached at 100 \({}^{\circ}\)C for 30 min. In addition, a single washing in slightly acidic conditions can also reduce the content of OAs by up to 40%. Therefore, the labelling of poppy seeds should indicate the pre-treatment of the seeds and recommendations for their use, as this could be useful both for the consumers themselves and for manufacturers of bakery products. However, the effect of these procedures has been little reported and only in the case of OAs (Figure 3). Nonetheless, it could be interesting to carry out more studies concerning the effect of these preparations on the different types of alkaloids in future work. For instance, TAs and PAs (mainly PANOs) are very water-soluble compounds, so a washing or soaking step may also reduce their content, such as in the case of vegetables or legumes contaminated with these alkaloids by natural horizontal transfer. Likewise, the grinding performed on spices and aromatic herbs may also have an influence on the content of these alkaloids.