Table 1.
Concentration of melatonin in food.
| Name | Scientific Name/Variety/Origin | MT Value or Range ng/g or pg/mL | No. of Samples | Quantified by | Reference |
|---|---|---|---|---|---|
| Animal Foods | |||||
| Meat | |||||
| Lamb | Not specified | 1.6 ± 0.14 ng/g | 5 | HPLC | [22] |
| Beef | Not specified | 2.1 ± 0.13 ng/g | 5 | HPLC | [22] |
| Pork | Not specified | 2.5 ± 0.18 ng/g | 5 | HPLC | [22] |
| Fish | |||||
| Salmon | Not specified | 3.7 ± 0.21 ng/g | 5 | HPLC | [22] |
| Chicken | |||||
| Meat and skin | Not specified | 2.3 ± 0.23 ng/g | 5 | HPLC | [22] |
| Liver and heart | Not specified | 1.1 ± 0.01 ng/g | 5 | HPLC | [22] |
| Egg | |||||
| Dried solids | Not specified | 6.1 ± 0.95 ng/g | 5 | HPLC | [22] |
| Raw, whole | Not specified | 1.54 ng/g | 5 | HPLC | [22] |
| Milk and dairy products | |||||
| Human milk | |||||
| Indian human milk | Not specified | 15.92 ± 1.02 pg/mL | 6 | LC-MS/MS | [37] |
| Breast milk | Not specified | 0–42 pg/mL | 5 | ELISA | [41] |
| Bovine milk | |||||
| Fresh colostrum, | Not specified | 0.06 ng/g | 5 | HPLC | [22] |
| Cow milk | Not specified | 14.45 ± 0.12 pg/mL | 6 | LC-MS/MS | [37] |
| Cow Milk | Holstein cows | 4.03–39.43 pg/mL | 3 | EIA | [38] |
| Colostrum powder | Not specified | 0.6 ± 0.06 ng/g | 5 | HPLC | [22] |
| Toned milk | Not specified | 18.41 ± 0.62 pg/mL | 6 | LC-MS/MS | [37] |
| Yoghurt | Not specified | 0.13 ± 0.01 ng/mL | 5 | LC-MS/MS | [42] |
| Artificial formulas | Not specified | nd | 15 | ELISA | [41] |
| Fermented milk drink | Kefir | nd | 5 | LC-MS/MS | [42] |
| Plant foods | |||||
| Cereals | |||||
| Corn | |||||
| Corn (whole, yellow) | Not specified | 1.3 ± 0.28 ng/g | 5 | HPLC | [22] |
| Corn (germ meal) | Not specified | 1.0 ± 0.10 ng/g | 5 | HPLC | [22] |
| Corn (YM001-) | 58 cultivars | 10–2034 ng/g DW | N/A | HPLC | [31] |
| Corn | Not specified | 1.88 ng/g FW | N/A | GC/MS | [47] |
| Sweet corn | Not specified | 1.37 ng/g FW | N/A | HPLC-FD | [83] |
| Rice | |||||
| Rice | Oryza sativum L. ssp. japonica | 1.50 ng/g FW | N/A | GC/MS | [47] |
| Rice (SD001-) | 25 cultivars | 0–264 ng/g DW | N/A | HPLC | [31] |
| Black glutinous | Long grain, waxy, Thailand (Bran) | 73.81 ± 0.07 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Black | Not specified | 182.04 ± 1.62 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Red | Not specified | 212.01 ± 1.37 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Whole short grain | Not specified | 47.83 ± 0.12 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Whole semi-long grain | Not specified | 42.95 ± 0.64 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Polished short grain | Not specified | 31.99 ±0.31 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Polished long grain | Not specified | 27.61 ± 1.16 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Basmati | Not specified | 38.46 ± 0.07 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Parboiled rice | Not specified | 28.33 ± 0.61 ng/g DW | 9 | PLE HPLC-FD | [17] |
| Rice | Oryza sativa cv. Dongjin | 0.04 ng/g DW | 20 | HPLC | [84] |
| Rice (transgenic) | Oryza sativa cv. Dongjin | 0.07–1.25 ng/g DW | 20 | HPLC | [84] |
| Rice | Oryza sativum L. ssp. japonica | 1.01 ng/g FW | N/A | HPLC-FD | [83] |
| Wheat | |||||
| Wheat | Triticum aestivum L. | 124.7 ± 14.9 ng/g FW | N/A | HPLC-ECD | [85] |
| Whole grain | Not specified | 2–4 ng/g | N/A | Not specified | [86] |
| Purple wheat | Not specified | 4 ng/g DW | 3 | HPLC-UV | [87] |
| Purple (heat stressed) | Not specified | 2 ng/g DW | 3 | HPLC-UV | [87] |
| Barley | |||||
| Barley | Hordeum vulgare L. | 0.87 ng/g FW | N/A | GC/MS | [47] |
| Barley | Hordeum vulgare L. | 82.3 ± 6.0 ng/g FW | N/A | HPLC-ECD | [85] |
| Barley | Hordeum vulgare L. | 0.38 ng/g FW | N/A | HPLC-FD | [83] |
| Oats | |||||
| Oats | Avena sativa L. | 90.6 ± 7.7 ng/g FW | N/A | HPLC-ECD | [85] |
| Oat | Avena sativa L. | 1.80 ng/g FW | N/A | HPLC-FD | [83] |
| Bread | |||||
| Crumb | Specific ingredients | 0.19–0.63 ng/g DW | 3 | LC-ESI-MS/MS | [20] |
| Crumb | Not specified | 0.34 ± 0.03 ng/g DW | 5 | LC-MS/MS | [42] |
| Crust | Specific ingredients | 0.14–0.82 ng/g DW | 3 | LC-ESI-MS/MS | [20] |
| Crust | Not specified | 0.14 ± 0.02 ng/g DW | 5 | LC-MS/MS | [42] |
| Fruits | |||||
| Pineapple | |||||
| Pineapple | Ananas comosus L. | 0.28 ng/g FW | N/A | GC/MS | [47] |
| Pineapple | Ananas comosus L. | 0.04 ng/g FW | N/A | HPLC-FD | [83] |
| Kiwi fruit | Actinidia chinensis L. | 0.02 ng/g FW | N/A | HPLC-FD | [83] |
| Strawberry | |||||
| Strawberry | Fragaria magna L. | 0.14 ng/g FW | N/A | GC/MS | [47] |
| Strawberry | Fragaria ananassa L. cv. Camarosa | 5.58 ± 0.01 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Strawberry | Fragaria ananassa L. cv. Candonga | 5.5 ± 0.6 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Strawberry | Fragaria ananassa L. cv. Festival | 11.26 ± 0.13 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Strawberry | Fragaria ananassa L. cv. Primoris | 8.5 ± 0.6 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Strawberry | Fragaria magna L. | 0.01 ng/g FW | N/A | HPLC-FD | [83] |
| Banana | Musa ensete | 0.66 ng/g FW | N/A | GC/MS | [47] |
| Apple | |||||
| Apple | Malus domestica | nd | N/A | HPLC-FD | [83] |
| Apple | Malus domestica Borkh. cv. Red Fuji | 5 ng/g FW | 3 | HPLC | [88] |
| Apple | Malus domestica | 0.16 ng/g FW | N/A | GC/MS | [47] |
| Pomegranata | Punica granatum | 0.17 ng/g FW | N/A | GC/MS | [47] |
| Mulberry | |||||
| Mulberry | Hongguo2 Morusnigra, black | 1.41 ng/g FW | 3 | HPLC-ESI-MS/MS | [36] |
| Mulberry | Baiyuwang Morus alba, white | 0.58 ng/g FW | 3 | HPLC-ESI-MS/MS | [36] |
| Cherry | |||||
| Tart cherries (frozen) | Prunus cerasus L. cv. Balaton | 2.9 ± 0.6 ng/g DW | 3 | HPLC-EMS | [60] |
| Tart cherries (dry) | Prunus cerasus L. cv. Balaton | nd | 3 | HPLC-EMS | [60] |
| Tart cherries | Prunus cerasus L. cv. Balaton | 13.46 ± 1.10 ng/g FW | 3 | HPLC-ECD | [46] |
| Tart cherries (frozen) | Prunus cerasus L. cv. Montmorency | 12.3 ± 2 ng/g DW | 3 | HPLC-EMS | [60] |
| Tart cherries (dry) | Prunus cerasus L. cv. Montmorency | nd | 3 | HPLC-EMS | [60] |
| Tart cherries | Prunus cerasus L. cv. Montmorency | 2.06 ± 0.17 ng/g FW | 3 | HPLC-ECD | [46] |
| Cherry | Prunus avium L. cv. Hongdeng | 10–20 ng/g FW | 3 | SPE HPLC | [89] |
| Cherry | Prunus avium L. cv. Rainier | 10–20 ng/g FW | 3 | SPE HPLC | [89] |
| Cherry | Prunus avium L. cv. Burlat | 0.22 ng/g FW | 3 | HPLC-MS | [30] |
| Cherry | Prunus avium L. cv. Navalinda | 0.03 ng/g FW | 3 | HPLC-MS | [30] |
| Cherry | Prunus avium L. cv. Van | 0.01 ng/g FW | 3 | HPLC-MS | [30] |
| Cherry | Prunus avium L. cv. Pico Limón Negro | 0.01 ng/g FW | 3 | HPLC-MS | [30] |
| Cherry | Prunus avium L. cv. Sweetheart | 0.06 ng/g FW | 3 | HPLC-MS | [30] |
| Cherry | Prunus avium L. cv. Pico Negro | 0.12 ng/g FW | 3 | HPLC-MS | [30] |
| Cherry | Prunus avium L. cv. Ambrunés | nd | 3 | HPLC-MS | [30] |
| Cherry | Prunus avium L. cv. Pico Colorado | 0.05 ng/g FW | 3 | HPLC-MS | [30] |
| Grape | |||||
| Grape | Albana, white | 1.2 ng/g | 3 | HPLC-FD | [43] |
| Grape (skin) | Vitis vinifera L. cv. Merlot | 9.3 ± 0.14 ng/g grapes | 3 | UPLC-MS/MS | [90] |
| Grape (fresh) | Vitis vinifera L. cv. Merlot | 3.9 ± 0.06 ng/g grapes | 3 | UPLC-MS/MS | [90] |
| Grape (skin) | Vitis vinifera L. cv Malbec | 8.9–158.9 ng/g DW | 3 | HPLC-ESI-MS/MS | [45] |
| Grape (skin) | Vitis vinifera L. cv. Nebbiolo | 0.97 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Croatina, | 0.87 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Barbera | 0.63 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Cabernet Sauvignon | 0.42 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Cabernet Franc | 0.01 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Marzemino, | 0.03 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Sangiovese | 0.33 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Merlot, | 0.26 ng/g | 3 | HPLC-ELISA | [35] |
| Grape (skin) | Vitis vinifera L. cv. Malbec, | 1.2 ng/g | 5 | CEC | [56] |
| Grape (skin) | Vitis vinifera L. cv. Cabernet Sauvignon | 0.8 ng/g | 5 | CEC | [56] |
| Grape (skin) | Chardonnay | 0.6 ng/g | 5 | CEC | [56] |
| Cranberry | |||||
| Cranberry | Vaccinium oxycoccos L. | 40 ± 10 ug/g DW ** | 5 | UPLC-MS | [91] |
| Cranberry | Vaccinium vitis-idaea L. | 25 ± 3 ug/g DW ** | 5 | UPLC-MS | [91] |
| Cranberry | Vaccinium macrocarpon Ait. | 96 ± 26 ug/g DW ** | 5 | UPLC-MS | [91] |
| Vegetables | |||||
| Onion | Allium cepa L. | 0.30 ng/g FW | N/A | GC/MS | [47] |
| Onion | Allium fistulosum L., Welsh | 0.09 ng/g FW | N/A | HPLC-FD | [83] |
| Onion | Allium cepa L. | 0.03 ng/g FW | N/A | HPLC-FD | [83] |
| Garlic | Allium sativum L. | 0.59 ng/g FW | N/A | GC/MS | [47] |
| Cabbage | Brassica oleraceae L. var. capitata | 0.31 ng/g FW | N/A | GC/MS | [47] |
| Cauliflower | Brassica oleraceae L. var. botrytis | 0.82 ng/g FW | N/A | GC/MS | [47] |
| Turnip | Brassica rapa L. | 0.50 ng/g FW | N/A | GC/MS | [47] |
| Cucumber | Cucumis sativus L. | 0.59 ng/g FW | N/A | GC/MS | [47] |
| Cucumber | Cucumis sativus L. | 0.03 ng/g FW | N/A | HPLC-FD | [83] |
| Cucumber | Not specified | 0.01 ng/g | 1 | GC/MS | [48] |
| Carrot | Daucus carota L. | 0.49 ng/g FW | N/A | GC/MS | [47] |
| Carrot | Paucus carota L. | 0.06 ng/g FW | N/A | HPLC-FD | [83] |
| Radish | Raphnus sativus L. | 0.76 ng/g FW | N/A | GC/MS | [47] |
| Japanese radish | Bassica campestris L. | 0.66 ng/g FW | N/A | HPLC-FD | [83] |
| Potato | Solanum tuberosum L. | nd | N/A | GC/MS | [47] |
| Potato | Not specified | nd | 1 | GC/MS | [48] |
| Ginger | Zingiber officinale Rosc. | 1.42 ng/g FW | N/A | GC/MS | [47] |
| Black olive | Not specified | 0.01 ng/g DW | 5 | LC-MS/MS | [42] |
| Beetroot | Beta vulgaris | 0.002 ng/g | 1 | GC/MS | [48] |
| Purslane | Portulaca oleracea L. | 19 ng/g WW | N/A | GC/MS | [92] |
| Spinach | Not specified | 0.04 ng/g WW | N/A | GC/MS | [92] |
| Indian spinach | Basella alba L. | 0.04 ng/g FW | N/A | HPLC-FD | [83] |
| Asparagus | Asparagus officinalis L. | 0.01 ng/g FW | N/A | HPLC-FD | [83] |
| Pepper | Capsicum annuum L. cv. Barranca | 4.48 ng/g FW/31.01 ng/g DW | 4 | UHPLC-MS/MS | [49] |
| Pepper | Capsicum annuum L. cv. F26 | 11.9 ng/g FW/93.4 ng/g DW | 4 | UHPLC-MS/MS | [49] |
| Tomato | Solanum lycopersicum L. cv. Ciliegia | 0.64 ng/g FW/7.47 ng/g DW | 4 | UHPLC-MS/MS | [49] |
| Tomato | Solanum lycopersicum L. cv. Optima | 14.77 ng/g FW/249.98 ng/g DW | 4 | UHPLC-MS/MS | [49] |
| Tomato | Solanum lycopersicum L. cv. Micro-Tom | 1.5–66.6 ng/g FW | N/A | EIA | [93] |
| Tomato | Lycopersicon pimpinellifolium | 0.11 ng/g | 1 | GC/MS | [48] |
| Tomato | Lycopersicon esculentum Mill. cv. Sweet 100 | 0.51 ng/g | 1 | GC/MS | [48] |
| Tomato | Lycopersicon esculentum Mill. cv. Rutgers California Supreme | 0.17 ng/g | 1 | GC/MS | [48] |
| Tomatoes | Lycopersicon pimpinellifolium | 0.30 ng/g FW | N/A | GC/MS | [47] |
| Tomatoes | Lycopersicon esculentum cv. Bonda | 23.87 ± 2.02 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Borsalinaa | 8.2 ± 0.6 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Catalinaa | 4.1 ± 0.9 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Gordala | 17.10 ± 1.21 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Lucindaa | 4.45 ± 0.05 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Marbonea | 18.13 ± 2.24 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Myriadea | 8.0 ± 1.3 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Pitenzaa | 14.0 ± 2.5 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes | Lycopersicon esculentum cv. Santonioa | 7.73 ± 1.22 ng/g FW | 3 | LC-MS/LC-FD | [44] |
| Tomatoes (wild type) | Solanumlycopersicum L. cv. Micro-Tom | 6.58 ng/g FW | 3 | HPLC | [94] |
| Tomatoes (transgenic) | Solanumlycopersicum L. cv. Micro-Tom | 7.39–10.34 ng/g FW | 3 | HPLC | [94] |
| Tomatoes | Not specified | 0.03 ± 0.01 ng/g DW | 5 | LC-MS/MS | [42] |
| Tomato | Lycopersicon esculentum L. | 0.03 ng/g FW | N/A | HPLC-FD | [83] |
| Japanese butterbur | Patasites japonicus 50 | nd | N/A | HPLC-FD | [83] |
| Taro | Colocasis escutenta | 0.06 ng/g FW | N/A | HPLC-FD | [83] |
| Cabbage | Brassica oleracea | 0.11 ng/g FW | N/A | HPLC-FD | [83] |
| Chinese cabbage | Raphamus sativas | 0.11 ng/g FW | N/A | HPLC-FD | [83] |
| Chungitsu | Chrysanthemum cororarum | 0.42 ng/g FW | N/A | HPLC-FD | [83] |
| Ginger | Zinigiber officinale | 0.58 ng/g FW | N/A | HPLC-FD | [83] |
| Japanese ashitaba | Angelica keiskei | 0.62 ng/g FW | N/A | HPLC-FD | [83] |
| Mushrooms | |||||
| Mushroom | Agaricus bisporus* | 4300–6400 ng/g DW | 3 | RP-HPLC | [50] |
| Basidiomycota | Armillaria mellea | <10 ng/g DW | 3 | HPLC | [19] |
| Basidiomycota | Boletus badius | <10 ng/g DW | 3 | HPLC | [19] |
| Basidiomycota | Boletus edulis | 6800 ± 60 ng/g DW | 3 | HPLC | [19] |
| Basidiomycota | Cantharellus cibarius | 1400 ± 110 ng/g DW | 3 | HPLC | [19] |
| Basidiomycota | Lactarius deliciosus | 12,900 ± 770 ng/g DW | 3 | HPLC | [19] |
| Basidiomycota | Pleurotus ostreatus | <10 ng/g DW | 3 | HPLC | [19] |
| Legumes and seeds (raw) | |||||
| Legumes | |||||
| Lentils | Lens culinaris L. | 0.5 ng/g DW | 3 | HPLC-MS/MS | [53] |
| Kidney beans | Phaseolus vulgaris L | 1.0 ng/g DW | 3 | HPLC-MS/MS | [53] |
| Soybean | Glycine max | 0.45 ± 0.03 ng/g DW | N/A | RIA | [52] |
| Seeds | |||||
| Lupin (seed-cotyledons) | Lupinus albus L. | 3.83 ± 0.21 ng/g FW | 5 | HPLC-FD | [32] |
| Lupin (seed-coat) | Lupinus albus L. | 37.50 ± 2.3 ng/g FW | 5 | HPLC-FD | [32] |
| Lupin (seed-flour) | Lupinus albus L. | 0.53 ± 0.04 ng/g DW | 5 | HPLC-FD | [32] |
| Grape (seed) | Vitis vinifera L. cv. Merlot | 10.04 ± 0.49 ng/g grapes | 3 | UPLC-MS/MS | [90] |
| Barley (seed) | Hordeum vulgare L. | 0.58 ± 0.05 ng/g FW | 5 | HPLC-FD | [32] |
| Barley(seed-flour) | Hordeum vulgare L. | 0.09 ± 0.01 ng/g DW | 5 | HPLC-FD | [32] |
| Black mustard | Brassica nigra | 129 ng/g DW | 2 | HPLC-ECD | [51] |
| White mustard | Brassica hirta | 189 ng/g DW | 2 | HPLC-ECD | [51] |
| Fenugreek | Trigonella faena-graecum | 43 ng/g DW | 2 | HPLC-ECD | [51] |
| Milk thistle | Silybum marianum | 2 ng/g DW | 2 | HPLC-ECD | [51] |
| Celery | Apium gravolens | 7 ng/g DW | 2 | HPLC-ECD | [51] |
| Alfalfa | Medicago sativa | 16 ng/g DW | 2 | HPLC-ECD | [51] |
| Coriander | Coriandrum sativum | 7 ng/g DW | 2 | HPLC-ECD | [51] |
| Green cardamom | Elettaria cardamomum | 15 ng/g DW | 2 | HPLC-ECD | [51] |
| Fennel | Foeniculum vulgare | 28 ng/g DW | 2 | HPLC-ECD | [51] |
| Poppy | Popaver somniferum | 6 ng/g DW | 2 | HPLC-ECD | [51] |
| Anise | Pimpinella anisum | 7 ng/g DW | 2 | HPLC-ECD | [51] |
| Sunflower | Helianthus annuus | 29 ng/g DW | 2 | HPLC-ECD | [51] |
| Flax | Linum usitatissimum | 12 ng/g DW | 2 | HPLC-ECD | [51] |
| Almond | Prunus amydalus | 39 ng/g DW | 2 | HPLC-ECD | [51] |
| Chinese wolfberry | Lycium barbarum | 103 ng/g DW | 2 | HPLC-ECD | [51] |
| Cucumber | Cucumissativus L. cv. Jingyu-1 | 5.1 ng/g FW | 3 | UPLC-ESI-MS/MS | [95] |
| Alfalfa | Medicago sativa L. | 0.05 ± 0.00 ng/g DW | 3 | ELISA | [23] |
| Lentil | Lens sculenta L. | 0.07 ± 0.01 ng/g DW | 3 | ELISA | [23] |
| Mung bean | Vignaradiata L. | 0.01 ± 0.0 ng/g DW | 3 | ELISA | [23] |
| Onion | Allium cepa L. | 0.22 ± 0.01 ng/g DW | 3 | ELISA | [23] |
| Broccoli | Brassica oleraceae L. | 0.41 ± 0.04 ng/g DW | 3 | ELISA | [23] |
| Red cabbage | Brassica oleraceae capitate rubra L. | 0.34 ± 0.04 ng/g DW | 3 | ELISA | [23] |
| Radish (mixed) | Raphanus sativus japonicum L. | 0.28 ± 0.01 ng/g DW | 3 | ELISA | [23] |
| Raphanus sativus rambo L. | |||||
| Raphanus sativus sinicum rosae L. | |||||
| Legumes and seeds (germination) | |||||
| Legumes sprouts | |||||
| Lentils | Lens culinaris L. | 1089.8 ng/g DW | 3 | HPLC-MS/MS | [53] |
| Lentil | Not specified | 0.92 ± 0.06 ng/g DW | N/A | RIA | [52] |
| Kidney beans | Phaseolus vulgaris L. | 529.1 ng/g DW | 3 | HPLC-MS/MS | [53] |
| Soya bean | Glycine max L. | 1.89 ± 0.11 ng/g DW | N/A | RIA | [52] |
| Vetch | Vicia sativa L. | 1.91 ± 0.11 ng/g DW | N/A | RIA | [52] |
| Seedling | |||||
| Rice | Oryza sativa cv. Dongjin | 1.9 ng/g DW | 3 | HPLC | [96] |
| Rice (transgenic) | Oryza sativa cv. Dongjin | 2.7–5.2 ng/g DW | 3 | HPLC | [96] |
| Cucumber | Cucumis sativus L. cv. Jingyu-1 | 17.3 ng/g FW | 3 | UHPLC-ESI-MS/MS | [95] |
| Alfalfa | Medicago sativa L. | 0.13 ± 0.01 ng/g DW | 3 | ELISA | [23] |
| Lentil | Lens sculenta L. | 0.22 ± 0.0 1 ng/g DW | 3 | ELISA | [23] |
| Mung bean | Vignaradiata L. | 0.17 ± 0.01 ng/g DW | 3 | ELISA | [23] |
| Onion | Allium cepa L. | 0.30 ± 0.02 ng/g DW | 3 | ELISA | [23] |
| Broccoli | Brassica oleraceae L. | 0.44 ± 0.01 ng/g DW | 3 | ELISA | [23] |
| Red cabbage | Brassica oleraceae capitate rubra L. | 0.86 ± 0.05 ng/g DW | 3 | ELISA | [23] |
| Radish | Raphanus sativus japonicum L. | 0.54 ± 0.04 ng/g DW | 3 | ELISA | [23] |
| Raphanus sativus rambo L. | |||||
| Raphanus sativus sinicum rosae L. | |||||
| Nuts | |||||
| Pistachio | |||||
| Pistachio | Pistacia vera L. cv. Ahmad Aghaei | 233,000 ng/g DW | N/A | GC/MS | [28] |
| Pistachio | Pistacia vera L. cv. Akbari, Kalle | 226,900 ng/g DW | N/A | GC/MS | [28] |
| Pistachio | Pistacia vera L. cv. Qouchi | 231,400 ng/g DW | N/A | GC/MS | [28] |
| Pistachio | Pistacia vera L. cv. Fandoghi | 228,400 ng/g DW | N/A | GC/MS | [28] |
| Walnuts | |||||
| Walnuts | Juglans regia L. cv. Serr | 1.02 ± 0.06 ng/g FW | 4 | HPLC–MS | [97] |
| Walnuts | Juglans regia L. cv. Hartley | 1.77 ± 0.14 ng/g FW | 4 | HPLC–MS | [97] |
| Walnuts | Juglans regia L. cv. Chandler | 1.37 ± 0.37 ng/g FW | 4 | HPLC–MS | [97] |
| Walnuts | Juglans regia L. cv. Howard | 1.9 ± 0.4 ng/g FW | 4 | HPLC–MS | [97] |
| Walnuts | Not specified | 0.14 ± 0.03 ng/g DW | 5 | LC–MS/MS | [42] |
| Walnuts | Juglans regia L. | 3.5 ± 1.0 ng/g | 5 | HPLC-ECD | [78] |
| Juices and beverages | |||||
| Beer | Not specified | 0.09 ± 0.01 ng/mL | 5 | LC-MS/MS | [42] |
| Wine | |||||
| Albana must | Albana, Romagna | 1.1 ng/mL | 3 | HPLC-FD | [43] |
| Albana wine | Albana, Romagna | 0.6 ng/mL | 3 | HPLC-FD | [43] |
| Albana grappa | Albana, Romagna | 0.3 ng/mL | 3 | HPLC-FD | [43] |
| Red wine | Not specified | 0.26 ± 0.18 ng/mL | 3 | UHPLCMS/MS | [59] |
| Dessert ice wine | Not specified | 0.17 ± 0.11 ng/mL | 3 | UHPLCMS/MS | [59] |
| Groppello wines | Vitis vinifera L. cv. Groppello Gentile | 5.2 ng/mL | 3 | UHPLCMS/MS | [59] |
| Merlot wines | Merlot | 8.1 ng/mL | 3 | UHPLCMS/MS | [59] |
| Wine | Cabernet Sauvignon | 14.2 ± 0.2 ng/mL | 3 | HPLC-MS/MS | [55] |
| Wine | Cabernet Sauvignon | 0.23 ± 0.01 ng/mL | 3 | ELISA | [55] |
| Wine | Jaen Tinto | nd | 3 | HPLC-MS/MS | [55] |
| Wine | Jaen Tinto | 0.16 ± 0.01 ng/mL | 3 | ELISA | [55] |
| Wine | Vitis vinifera L. cv. Merlot | nd | 3 | HPLC-MS/MS | [55] |
| Wine | Vitis vinifera L. cv. Merlot | 0.21 ± 0.02 ng/mL | 3 | ELISA | [55] |
| Wine | Palomino Negro | nd | 3 | HPLC-MS/MS | [55] |
| Wine | Palomino Negro | 0.28 ± 0.00 ng/mL | 3 | ELISA | [55] |
| Wine | Petit Verdot | 5.1 ± 0.6 ng/mL | 3 | HPLC-MS/MS | [55] |
| Wine | Petit Verdot | 0.22 ± 0.01 ng/mL | 3 | ELISA | [55] |
| Wine | Prieto Picudo | 49.0 ± 4.7 ng/mL | 3 | HPLC-MS/MS | [55] |
| Wine | Prieto Picudo | 0.19 ± 0.01 ng/mL | 3 | ELISA | [55] |
| Wine | Syrah | 86.5 ± 2.6 ng/mL | 3 | HPLC-MS/MS | [55] |
| Wine | Syrah | 0.22 ± 0.02 ng/mL | 3 | ELISA | [55] |
| Wine | Tempranillo | 129.5 ± 3.5 ng/mL | 3 | HPLC-MS/MS | [55] |
| Wine | Tempranillo | 0.14 ± 0.01 ng/mL | 3 | ELISA | [55] |
| Wine | Vitis vinifera L. cv. Malbec | 0.24 ng/mL | 5 | CEC | [56] |
| Wine | Cabernet Sauvignon | 0.32 ng/mL | 5 | CEC | [56] |
| Wine | Chardonnay | 0.16 ng/mL | 5 | CEC | [56] |
| Wine | Sangiovese, red | 0.5 ng/mL | 3 | HPLC-FD | [43] |
| Wine | Trebbiano, white | 0.4 ng/mL | 3 | HPLC-FD | [43] |
| Coffee beans | |||||
| Green coffee | Not specified | 0.040 ± 0.01 ng/g DW | 5 | LC-MS/MS | [42] |
| Green beans | Coffea canephora L. (robusta) | 5800 ± 800 ng/g DW | 3 | LC-MS-ESI | [58] |
| Green beans | Coffea arabica L. (arabica) | 6800 ± 400 ng/g DW | 3 | LC-MS-ESI | [58] |
| Roasted beans | Coffea canephora L. (robusta) | 8000 ±.900 ng/g DW | 3 | LC-MS-ESI | [58] |
| Roasted beans | Coffea arabica L. (arabica) | 9600 ± 800 ng/g DW | 3 | LC-MS-ESI | [58] |
| Decoction (Brew) | Coffea canephora L. (robusta) | 60 ± 12 ng/mL | 3 | LC-MS-ESI | [58] |
| Decoction (Brew) | Coffea arabica L. (arabica) | 78 ± 5 ng/mL | 3 | LC-MS-ESI | [58] |
| Juices | |||||
| Orange juice | Citrus sinensis L. var. Navel late (Huelva, Spain) | 3.15–21.80 ng/mL | 3 | UHPLC-QqQ-MS/MS | [98] |
| Grape juice | Not specified | 0.5 ng/mL | 3 | HPLC-FD | [43] |
| Cacao powder | Not specified | 0.01 ng/g DW | 5 | LC-MS/MS | [42] |
| Concentrate | |||||
| Tart cherries | Prunus cerasus L. cv. Balaton | nd | 3 | HPLC-EMS | [46] |
| Tart cherries | Prunus cerasus L. cv. Montmorency | nd | 3 | HPLC-EMS | [46] |
| Sour cherries | Not specified | nd | 5 | LC-MS/MS | [42] |
| Tea | |||||
| Green tea | Not specified | nd | 5 | LC-MS/MS | [42] |
| Black tea | Not specified | nd | 5 | LC-MS/MS | [42] |
| Balsamic vinegars | 0.12 ± 0.014 ng/mL | 3 | UHPLCMS/MS | [59] | |
| Medical Herbs | |||||
| Huang-qin | Scutellaria biacalensis | 7110 ng/g DW | 2 | Not specified | [29] |
| St John’s Wort (flowers) | Hypericum perforatum | 4490 ng/g DW | 2 | Not specified | [29] |
| Chantui | Periostracum cicadae | 3771 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Gouteng | Uncaria rhynchophylla | 2460 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Diding | Viola philipica Cav. | 2368 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Shiya tea-leaf | Babreum coscluea | 2120 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Feverfew (fresh leaves) | Tanacetum parthenium | 1920–2450 ng/g DW | 2 | Not specified | [29] |
| St John’s Wort (leaves) | Hypericum perforatum | 1750 ng/g DW | 2 | Not specified | [29] |
| Sangye | Morus alba L. (Leaf) | 1510 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Huangbo | Phellodendron amurense Rupr. | 1235 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Sangbaipi | Mori Albae (Cortex) | 1110 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Yinyanghuo | Epimedium brevicornum Maxim | 1105 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Black pepper | Piper nigrum L. | 1092.7 ng/g DW | 5 | SPE HPLC ELISA | [62] |
| Huanglian | Coptis chinensis Franch | 1008 ng/g DW | 3 | SPE-HPLC-FD | [61] |
| Mulberry leaves | Morus spp. cv. Buriram 60 | 279.6 ng/g DW | 3 | HPLC-FD | [99] |
| Morus spp. cv. Sakonnakhon | 100.5 ng/g DW | 3 | HPLC-FD | [99] | |
| Morus spp. cv. Khunphai | 40.7 ng/g DW | 3 | HPLC-FD | [99] | |
| Edible oil | |||||
| Virgin Argan oil | Not specified | 0.06 ± 0.05 ng/g | 2 | HPLC-FD | [64] |
| Refined sunflower | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Primrose, | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Refined grape seed | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Refined walnut | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Virgin walnut | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Virgin linseed | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Linseed oils | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Refined linseed | Not specified | 0.29 ± 0.00 ng/g | 2 | HPLC-FD | [64] |
| Virgin sesame | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Wheat germ | Not specified | 0.03–0.08 ng/g | 2 | HPLC-FD | [64] |
| Virgin soybean | Not specified | 0.19 ± 0.00 ng/g | 2 | HPLC-FD | [64] |
| Olive oil | Extra virgin | 0.03 ± 0.00 ng/g | 2 | HPLC-FD | [64] |
| D.O. Sierra Ma′gina | Not specified | 0.11 ± 0.04 ng/mL | 3 | ELISA | [63] |
| D.O. Siurana | Not specified | 0.10 ± 0.02 ng/mL | 3 | ELISA | [63] |
| D.O. Bajo Arago′n | Not specified | 0.07 ± 0.02 ng/mL | 3 | ELISA | [63] |
| D.O. Montes de Toledo | Not specified | 0.11 ± 0.01 ng/mL | 3 | ELISA | [63] |
| D.O. Baena | Not specified | 0.12 ± 0.00 ng/mL | 3 | ELISA | [63] |
| D.O. Sierra de Segura | Not specified | 0.09 ± 0.00 ng/mL | 3 | ELISA | [63] |
| D.O. Les Garrigues | Not specified | 0.10 ± 0.00 ng/mL | 3 | ELISA | [63] |
| D.O. Toscano | Not specified | 0.11 ± 0.02 ng/mL | 3 | ELISA | [63] |
| Refined olive oil sample 1 | Not specified | 0.05 ± 0.01 ng/mL | 3 | ELISA | [63] |
| Refined olive oil sample 2 | Not specified | 0.08 ± 0.01 ng/mL | 3 | ELISA | [63] |
| Refined sunflower oil sample | Not specified | 0.05 ± 0.01 ng/mL | 3 | ELISA | [63] |
| Microorganisms | |||||
| Yeast (dried brewer) | Saccharomyces cerevisae | 2.2 ± 0.14 ng/g | 5 | HPLC | [22] |
Note: All the values are presented in a pattern of mean ± SD. * in vitro cultures grown on media enriched with zinc salts. ** estimated from the figure. Abbreviation used in the table: CEC: capillary electrochromatography; D.O.: designations of origin; ECD: electron capture detector; EIA: enzyme-linked immunosorbent assay; ELISA: enzyme-linked immunoasorbent assay; EMS: electrospray mass spectrometry; ESI: electronic spray ion; FD: fluorescence detector; GC/MS: gas chromatograph/mass spectrum; HPLC: high-performance liquid chromatography; nd: not detected; PLE: pressurized liquid extraction; RIA: radioimmunoassay; RP-HPLC: reversed-phase high-performance liquid chromatography; SPE: solid phase extraction; UHPLC: ultra-high-performance liquid chromatography; UV: ultraviolet.