Kainic acid in the seaweed Palmaria palmata (Dulse)

Kevin Jørgensen*, Pelle Thonning Olesen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Twenty samples of the seaweed Palmaria palmata (dulse) purchased mainly from commercial internet shops on the European market were analysed by a liquid chromatograph coupled with a tandem mass spectrometer (LC-MS/MS) method for the content of kainic acid, a naturally occurring neurotoxic compound in P. palmata. Kainic acid levels in the samples ranged widely from trace levels to approximately 560 μg g-1 dry weight.
Original languageEnglish
JournalFood Additives & Contaminants. Part B. Surveillance
Issue number3
Pages (from-to)198-200
Publication statusPublished - 2018


  • Palmaria palmata
  • dulse
  • kainic acid
  • seaweed


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