Alpha‐Chaconine and Alpha‐Solanine Content of Potato Peels and Potato Peel Products

Bushway, Rodney J.; Bureau, J; McGANN, D. F.

doi:10.1111/j.1365-2621.1983.tb14794.x

Cited by 44 publications

(23 citation statements)

References 12 publications

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“…One study indicated that fried potato peels had pooled levels of α‐chaconine and α‐solanine of 1.4–1.5 g kg −1 potato peel,142 which is seven times the recommended upper safety limit (0.2 g kg −1 potato) 113. A further investigation found that combined α‐chaconine and α‐solanine levels in baked or fried peels of commercial potato varieties ranged from 0.02 to 1.1 g kg −1 potato peel and from 0.03 to 1.6 g kg −1 potato peel, respectively 97…”

Section: Ga In Processed Potatoesmentioning

confidence: 88%

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Potato glycoalkaloids: formation and strategies for mitigation

Nema

Ramayya

Duncan³

et al. 2008

J Sci Food Agric

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With the increasing production and consumption of potato and its products, glycoalkaloid (GA) formation and toxicity are likely to become an important focus for food safety researchers and public health agencies. Not only the presence of GA, particularly in the form of α-solanine and α-chaconine, but also the changes occurring as a result of various post-harvest handling practices and storage, are critical issues influencing the quality of stored potatoes. Studies on various factors (pre-harvest, during harvest and post-harvest) affecting GA have been carried out from time to time, but it is difficult to compare the results of one study with another due to wide variation in the parameters chosen. This review aims to develop a clear understanding of these issues. Published information on the types of GA, their effects on health, their typical concentrations in potatoes, their formation mechanisms, and how their levels can be controlled by following appropriate post harvest practices and storage regimes are critically analysed. The levels of GA in potato can be controlled effectively by adopting appropriate post-harvest practices. Further studies are necessary, however, to investigate best practices, which either check completely or retard substantially their formation.

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Section: Ga In Processed Potatoesmentioning

confidence: 88%

“…">exposure to light under storage, with different effects depending on wavelength, duration, and intensity; environmental conditions during packaging, storage, transportation and marketing 96–98 …”

Section: Factors Influencing the Formation Of Ga In Potatoesmentioning

confidence: 99%

Potato glycoalkaloids: formation and strategies for mitigation

Nema

Ramayya

Duncan³

et al. 2008

J Sci Food Agric

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“…In some studies, when compared to uncooked samples, cooked potatoes had measurable decreases in chlorogenic acid, phenolic content, and glycoalkaloid content (Dao and Friedman 1992;Tudela et al 2002); other studies reported no differences in chlorogenic acid and caffeic acid (Andlauer et al 2003); and some studies reported increases in phenolic acids, antioxidants, and glycoalkaloid content in cooked potatoes (Brown et al 2008;Bushway et al 1983;Mattila and Hellström 2007;Mondy and Gosselin 1988;Wu et al 2004). The impact of cooking on various other fruits and vegetables have also produced mixed results (Bugianesi et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

et al. 2010

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The influence of genotype, cooking method, and storage treatments on potato compounds associated with improved human health was analyzed. Antioxidant activity (AA), total phenolics (TP), and total carotenoids (xanthophyll carotenoids, CAR) were determined in eight genotypes using 2,2-diphenyl-1-picrylhydrazyl (DPPH), Folin-Ciocalteu reagent, and spectrophotometric absorbance, respectively. Individual phenolic and carotenoid composition was analyzed using high performance liquid chromatography (HPLC) in three genotypes of potato. Samples were subjected to a combination of storage conditions for approximately 4 months (non-stored or stored for 110 days at either 4°C, 4°C with an additional 10 days of reconditioning at 20°C, or 20°C storage) and cooking methods (baking, boiling, frying, or microwaving); an uncooked sample was used as a control. The non-stored samples had lower amounts of CAR, AA, and TP along with the individual compounds compared to the various storage regimes, while the recondition storage treatment produced equal or higher levels of TP and individual phenolics than any other storage regime. No cooking and boiling resulted in significantly lower AA and TP, as compared to baking, frying and/or microwaving. Baking, frying and/or microwaving also increased the levels of chlorogenic acid, caffeic acid, (-) epicatechin, p-coumaric acid and vanillic acid, but decreased quercetin dihydrate when compared to uncooked samples. Most health promoting compounds were enhanced by one or both postharvest processing parameters (storage and cooking); however, t-cinnamic acid, and lutein were not affected.Resumen Se analizó la influencia del genotipo, del método de cocinado y de tratamientos en el almacén, sobre los compuestos de papa asociados con el mejoramiento de la salud humana. Se determinó la actividad antioxidante (AA), fenoles totales (TP), y carotenoides totales (carotenoides xantofílicos, CAR), en ocho genotipos, usando 2,2-difenil-1-picrilhidrazilo (DPPH), el reactivo de Folin-Ciocalteau, y la absorbancia espectrofotométrica, respectivamente. Se analizaron los fenoles individuales y la composición de los carotenoides usando cromatografía de líquidos de alta resolución (HPLC) en tres genotipos de papa. Las muestras estuvieron sujetas a una combinación de condiciones de almacenamiento por aproximadamente cuatro meses (sin almacenar, o almacenadas por 110 días ya fuera a 4°C, a 4°C con diez días adicionales de reacondicionamiento a 20°C, o a 20°C en el almacén), y métodos de cocinado (horneadas, hervidas, fritas, o en el horno de microondas); se usó una muestra sin cocinar como testigo. Las muestras sin almacenar tuvieron las cantidades más bajas de CAR, AA, y TP, junto con los compuestos individuales comparados a los diversos regímenes de almacenamiento, mientras que el tratamiento de reacondicionamiento en el almacén produjo niveles iguales o mayores de TP y de fenoles individuales que cualquier otro régimen de almacenamiento. Sin cocinar y hervidas resultaron en contenido más bajo de AA y TP, comparadas ...

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“…These quantities are more than seven times the recommended upper safety limit of 200 Ilg/g of potato for potato glycoalkaloids. In another study, cooked peels had glycoalkaloid levels from two to eight times that of the upper safety limit (Bushway et al, 1983). Table 18 lists «-solanine and «-chaconine (Fig.…”

Section: Nightshades (Solanaceae): Eggplant Garden Peppers Tomatoesmentioning

confidence: 98%