2025/05/13 by Wimonphan Chathiran, Laura Varatojo, Jaruwan Chimasangkanan +2 · 1 voice
Biochemistry, Genetics and Molecular Biology · Pharmacology, Toxicology and Pharmaceutics · Psychology · #Alkaloids: synthesis and pharmacology #Biochemical and biochemical processes #Psychedelics and Drug Studies
paper · doi:10.1089/can.2024.0201
openalex publication_date 2025/05/13 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/18
Background: Several countries have legalized cannabis ( Cannabis sativa ) and kratom ( Mitragyna speciosa ), increasing accessibility to these psychotropic plants for medicinal and recreational purposes. Cooking is a popular method to utilize cannabis and kratom at the household level. The aim of this research was to study the effect of cooking conditions on psychoactive compounds, namely cannabidiol (CBD) and tetrahydrocannabinol (THC) derivatives (△8, △9THC, and tetrahydrocannabinolic) in cannabis and mitragynine in kratom. Methods: Quantitative analysis of these substances was performed using LC/MS/MS. Cannabis and kratom were subjected to different cooking conditions based on popular cooking methods, including steaming, boiling, deep-frying, stir-frying, and products. Results: The results indicate that boiling and steaming retain the highest content of THC in cannabis. For mitragynine in kratom, there was a varied degree of mitragynine reduction by different cooking methods, which ranged from 20% to 50%. The total phenolic content of all treated samples was lower than the fresh samples. Conclusion: Various cooking methods and product formulation affect THC and CBD quantity, so it is important to assess the retention of those phytocannabinoids in the finished product. However, the adverse effects of THC are unlikely as they are present in low quantities.