Determination of Glycoalcaloids in Hungarian Potatoes by HPLC

Tömösközi‐Farkas, Rita; Daood, Hussein G.; Polgár, Zs.; Hajós, Gy.

doi:10.1365/s10337-006-0763-4

Cited by 11 publications

(5 citation statements)

References 9 publications

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“…A 3‐year study conducted in the UK also showed that although the TGA content is primarily determined by the genotype (cultivar), location and environment are important co‐influencing factors (Bintcliffe et al., ; Parnell et al., ). A significant yearly variation was found in a 3‐year study conducted in Hungary with five different cultivars (Tömösközi‐Farkas et al., ). This was also concluded from a 2‐year study on six early potato cultivars in Sweden, as the TGA content for the six cultivars in 1986 was 30–130% higher compared to 1987 (Hellenäs et al., 1995a).…”

Section: Assessmentmentioning

confidence: 98%

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Schrenk¹,

Bignami²,

Bodin³

et al. 2020

EFS2

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The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of glycoalkaloids (GAs) in feed and food. This risk assessment covers edible parts of potato plants and other food plants containing GAs, in particular, tomato and aubergine. In humans, acute toxic effects of potato GAs (α‐solanine and α‐chaconine) include gastrointestinal symptoms such as nausea, vomiting and diarrhoea. For these effects, the CONTAM Panel identified a lowest‐observed‐adverse‐effect level of 1 mg total potato GAs/kg body weight (bw) per day as a reference point for the risk characterisation following acute exposure. In humans, no evidence of health problems associated with repeated or long‐term intake of GAs via potatoes has been identified. No reference point for chronic exposure could be identified from the experimental animal studies. Occurrence data were available only for α‐solanine and α‐chaconine, mostly for potatoes. The acute dietary exposure to potato GAs was estimated using a probabilistic approach and applying processing factors for food. Due to the limited data available, a margin of exposure (MOE) approach was applied. The MOEs for the younger age groups indicate a health concern for the food consumption surveys with the highest mean exposure, as well as for the P95 exposure in all surveys. For adult age groups, the MOEs indicate a health concern only for the food consumption surveys with the highest P95 exposures. For tomato and aubergine GAs, the risk to human health could not be characterised due to the lack of occurrence data and the limited toxicity data. For horses, farm and companion animals, no risk characterisation for potato GAs could be performed due to insufficient data on occurrence in feed and on potential adverse effects of GAs in these species.

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Section: Assessmentmentioning

confidence: 98%

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Schrenk¹,

Bignami²,

Bodin³

et al. 2020

EFS2

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“…The contents of α‐solanine and α‐chaconine were determined by the use of the high‐performance liquid chromatography (HPLC) method using a Waters HPLC (Waters 2695, Waters Corporation, 34 Maple St, Milford, MA 01757‐3696, USA), as described by Tomoskozi‐Farkas et al (2006). Total glycoalkaloids were estimated by adding the individual amounts of α‐solanine and α‐chaconine.…”

Section: Methodsmentioning

confidence: 99%

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Irungu

Tanga

Ndiritu

et al. 2022

Food Processing Preservation

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This work aimed to assess the suitability of magnetic fields (MF) to reduce glycoalkaloids (GAs) in stored potatoes. The effects of the source of magnetic fields (direct current [DC] and alternating current [AC]), magnetic field intensity (1, 2, and 3 mT), and storage type (dark store—herein referred to as the control store and a commercial store with varying light intensity) on quantities of GAs were investigated. Subjecting tubers to increasing levels of MF intensities and placing them in the control store led to a significant (p < .05) decrease in α‐chaconine and an increase in α‐solanine. However, storage of potatoes in the commercial store after exposure to increasing MF intensities led to a significant (p < .05) decrease in α‐solanine and an increase in α‐chaconine. The use of AC MF with an intensity of 2 mT resulted in a significant (p < .05) reduction in α‐chaconine, α‐solanine, and TG. Novelty impact statement Magnetic fields are an emerging non‐thermal technology that has wide potential in food processing applications. The findings in the current work revealed that magnetic fields can be used to reduce quantities of toxic glycoalkaloids in potatoes during storage, and thus improve their postharvest quality. The results offer practical insights on postharvest management of potatoes to ensure reduction of losses and thus positively impact food and nutritional security.

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“…The isocratic elution was performed at fl ow rate of 0.5 ml min -1 . The column effl uent was monitored at 202 nm and 20 μl were injected (TÖMÖSKÖZI-FARKAS et al, 2006).…”

Section: Chemical Determinations 151 Glycoalkaloid Analysismentioning

confidence: 99%

Investigation of antinutritive components in Hungarian potato cultivars depending on production technology

Tömösközi‐Farkas¹,

Berki²,

Nagy-Gasztonyi³

et al. 2014

Acta Alimentaria

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We have investigated the Total Glycoalcaloid (TGA), nitrite, and nitrate contents of some Hungarian and foreign potato cultivars in relation to the effect of different combination of fertilisers and green manure, late blight management strategies (none, programmed, or prediction based spraying), and irrigation regime for three years. The Hungarian cultivars have exotic potato species like S. acaule, S. demissum, S. stoloniferum, S. vernei, or S. tub. ssp. andigenum in their genetic background as sources of resistance genes. No effect of fertilisers or irrigation was found on the level of glycoalkaloids and nitrate contents, which were infl uenced mostly by the genotype and season. In conclusion, the absolute amount and the presence of different antinutritive components of potato tubers were infl uenced by the technology, genotype, and season in a complex manner. These results in general prove that ware potato production utilising intensive commercial agrotechnical practices and common cultivars is safe regarding the nitrate and TGA content of tubers.

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Determination of Glycoalcaloids in Hungarian Potatoes by HPLC

Cited by 11 publications

References 9 publications

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Investigation of antinutritive components in Hungarian potato cultivars depending on production technology

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