Taste evaluation of potato glycoalkaloids by the Aymara: A case study in human chemical ecology

The hypothesis that selection for reduced toxicity occurred as part of the domestication of the potato was investigated by analyses of the total glycoalkaloid (TGA) content of 30 accessions of 8 species of reputed wild progenitors of Solanum tuberosum and S. stenotomum and 12 accessions of 5 species of edible wild potatoes . Although mean TGA content of tubers of likely ancestoral species varied from 24-96 mg/100g, the most likely progenitor (S . sparsipilum) had the highest glycoalkaloid content (range 40-164 ; mean 96 mg/100 g) . Three of the five wild species known to have been eaten historically had potentially toxic TGA content . Mexican S . cardiophyllum and S. ehrenbergii, however, contained almost no glycoalkaloids . The individual glycoalkaloids are reported for each of the accessions studied . The results indicate that the above hypothesis can be accepted .

show abstract

“…sumption of these tubers . Levels above approximately 20 mg/100 g become unpalatable (Johns & Keen, 1986 ;Sinden et al ., 1984) to humans .…”

Section: Resultsmentioning

confidence: 99%

Glycoalkaloid change during the domestication of the potato, Solanum Section Petota

Johns

Alonso

1990

Euphytica

Self Cite

View full text Add to dashboard Cite

show abstract

“…Like other tubers, such as bitter cassava or manioc, which require processing to reduce the concentrations of cyanogenic glycosides, potatoes also require processing to reduce the concentrations of potentially toxic GAs 104, 135–137. High levels of GAs may cause the toxic effects previously described.…”

Section: Ga In Processed Potatoesmentioning

confidence: 99%

Potato glycoalkaloids: formation and strategies for mitigation

Nema

Ramayya

Duncan³

et al. 2008

J Sci Food Agric

View full text Add to dashboard Cite

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.

show abstract

“…Therefore, selection for nontoxic genotypes by native Andean people was probably important for the evolution of the potato crop (Johns and Galindo Alonso, 1990). A North American test panel considered the SGA level of 140 mgkg to be bitter in tubers (Sinden et al, 1976), while native Aymaran people in Peru found 170 mgkg to be bitter (Johns, 1986). However, glycoalkaloid concentration is only one factor of acceptability and it seems to have a minimal role in the current selection and domestication of potato varieties among native Andean people (Johns, 1986).…”

Section: A Selectionmentioning

confidence: 98%

“…A North American test panel considered the SGA level of 140 mgkg to be bitter in tubers (Sinden et al, 1976), while native Aymaran people in Peru found 170 mgkg to be bitter (Johns, 1986). However, glycoalkaloid concentration is only one factor of acceptability and it seems to have a minimal role in the current selection and domestication of potato varieties among native Andean people (Johns, 1986). Taste tests are used in some potato breeding programs, for example, at the International Potato Center (CIP) and in Asia, to eliminate the lines with high SGA contents and to reduce the number of breeding lines for chemical analysis.…”

Section: A Selectionmentioning

confidence: 99%

Potato Glycoalkaloids: A Burden or a Blessing?

Valkonen

Keskitalo²,

Vasara

et al. 1996

Critical Reviews in Plant Sciences

110

View full text Add to dashboard Cite

Steroidal glycoalkaloids (SGAs) are produced following the general steroid biosynthesis pathway, starting from acetyl-coenzyme A and followed by the intermediates mevalonic acid, squalene, cycloartenol, and cholesterol. a-Chaconine and a-solanine are the main SGAs of the cultivated potato (Solanurn tuberosum), whereas many other SGAs are known in the wild potato species. Low concentrations of SGAs improve the taste of potato, but concentrations greater than 200 mgkg can have toxic effects on animals and humans. SGAs have antimicrobial activity and confer resistance to some insects, but many such pests of potato are not greatly affected. Certain environmental conditions and wounding enhance SGA accumulation in tubers in the field and storage. Low production of SGAs is a dominant character inherited in a relatively simple manner and can be selected for in potato-breeding programs, whereas the use of wild potato germplasm tends to increase the SGA accumulation in the breeding lines. Further efforts are likely to be directed toward the reduction of the SGA content in the edible potato products through breeding and biotechnological methodologies, whereas potato genotypes with high SGA production may be developed for use in the pharmaceutical industry.

show abstract

Taste evaluation of potato glycoalkaloids by the Aymara: A case study in human chemical ecology

Cited by 25 publications

References 18 publications

Glycoalkaloid change during the domestication of the potato, Solanum Section Petota

Glycoalkaloid change during the domestication of the potato, Solanum Section Petota

Potato glycoalkaloids: formation and strategies for mitigation

Potato Glycoalkaloids: A Burden or a Blessing?

Contact Info

Product

Resources

About