Effect of Heat Processing on Major Psychoactive Compounds and Total Phenolic Content in Psychotropic Plants: Cannabis (Cannabis Sativa) and Kratom (Mitragyna Speciosa) Leaves

Abstract

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.