This study investigates the determination of Tryptamines and β-Carbolines in ayahuasca beverages consumed during Brazilian religious ceremonies in 20 samples. The results recorded the concentrations of the target compounds ranging from 0.3 to 36.7 g/L.
Abstract
“Ayahuasca is a potent hallucinogenic beverage prepared from Banisteriopsis caapi in combination with other psychoactive plants. N,N-dimethyltryptamine, tryptamine, harmine, harmaline, harmalol, and tetrahydroharmine were quantified in ayahuasca samples using a simple and low-cost method based on SPE and LC with UV diode-array detection. The experimental variables that affect the SPE method, such as type of solid phase and nature of solvent, were optimized. The method showed good linearity (r > 0.9902) and repeatability (RSD < 0.8%) for alkaloid compounds, with an LOD of 0.12 mg/L. The proposed method was used to analyze 20 samples from an ayahuasca cooking process from a religious group located in the municipality of Fortaleza, state of Ceará, Brazil. The results showed that concentrations of the target compounds ranged from 0.3 to 36.7 g/L for these samples.“
Authors: Mônica C. Santos, Sandro Navickiene & Alain Gaujac
Summary of Determination of Tryptamines and β-Carbolines in Ayahuasca Beverage Consumed During Brazilian Religious Ceremonies
Brazilian legislation permits the consumption of ayahuasca within a religious context, but prohibits its marketing, therapeutic use, ayahuasca tourism, and its use with illicit drugs. Studies involving the chemical characterization of these plants, together with the development of analytical techniques, are essential given the current expansion in their use.
A method for determining the alkaloid components of ayahuasca beverages was developed using SPE and LC with UV diode-array detection.