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. 2021 May 10;9:692045. doi: 10.3389/fchem.2021.692045

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Copyright © 2021 Kuntz, Golombek and Lachenmeier.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Morphine reduction during poppy cake baking with ground or unground poppy seed [results of full factorial design with 2 morphine levels and two treatments at two levels (with or without grinding and/or baking at 180°C for 20 min), ANOVA p < 0.0001, method according to Sproll et al. (2006)]. (A) Comparison between raw and baked poppy cake for two different seeds types. (B) Influence of baking and grinding for seed type with high morphine content. Both baking and grinding lead to highly significant reduction of morphine. The influence of baking is ~2-times the one of grinding. If both treatments are applied, the reduction is about 70%.