The influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes

Tajner‐Czopek, Agnieszka; Rytel, Elżbieta; Aniołowska, Magda; Hamouz, Karel

doi:10.1007/s00217-014-2163-6

Cited by 19 publications

(20 citation statements)

References 33 publications

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“…Previous chromatography-based methods to quantify both potato and tSGAs relied on photodiode array detectors set to 208 nm (Kozukue and Friedman, 2003;Kozukue et al, 2004;Tajner-Czopek et al, 2014;Del Giudice et al, 2015). Given that the molar extinction coefficient for alpha-tomatine is only 5000 M −1 c −1 , (Keukens et al, 1994), photodiode array detectors are often not sensitive enough for detecting low quantities of these compounds, nor distinguishing between different alkaloids.…”

Section: Lod and Loqmentioning

confidence: 99%

A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato

2020

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Tomato steroidal glycoalkaloids (tSGAs) are a class of cholesterol-derived metabolites uniquely produced by the tomato clade. These compounds provide protection against biotic stress due to their fungicidal and insecticidal properties. Although commonly reported as being anti-nutritional, both in vitro as well as pre-clinical animal studies have indicated that some tSGAs may have a beneficial impact on human health. However, the paucity of quantitative extraction and analysis methods presents a major obstacle for determining the biological and nutritional functions of tSGAs. To address this problem, we developed and validated the first comprehensive extraction and ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) quantification method for tSGAs. Our extraction method allows for up to 16 samples to be extracted simultaneously in 20 min with 93.0 ± 6.8 and 100.8 ± 13.1% recovery rates for tomatidine and alpha-tomatine, respectively. Our UHPLC-MS/MS method was able to chromatographically separate analytes derived from 18 tSGA peaks representing 9 different tSGA masses, as well as two internal standards, in 13 min. Tomato steroidal glycoalkaloids that did not have available standards were annotated using high resolution mass spectrometry as well as product ion scans that provided fragmentation data. Lastly, we utilized our method to survey a variety of commonly consumed tomato-based products. Total tSGA concentrations ranged from 0.2 to 3.4 mg/serving and represent some of the first reported tSGA concentrations in tomatobased products. Our validation studies indicate that our method is sensitive, robust, and able to be used for a variety of applications where concentrations of biologically relevant tSGAs need to be quantified.

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Section: Lod and Loqmentioning

confidence: 99%

A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato

2020

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“…Previous chromatography-based methods to quantify both potato and tSGAs relied on photodiode array detectors and set 208 nm (Del Giudice et al, 2015; Kozukue et al, 2004; Kozukue and Friedman, 2003; Tajner-Czopek et al, 2014). Given that the molar extinction coefficient for alpha-tomatine is only 5000 M -1 c -1 , (Keukens et al, 1994), photodiode array detectors are not sensitive enough for detecting low quantities of these compounds, nor distinguishing between different alkaloids.…”

Section: Resultsmentioning

confidence: 99%

A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato

Dzakovich

Hartman

Cooperstone

2019

Preprint

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19Tomato steroidal glycoalkaloids (tSGAs) are a class of cholesterol-derived metabolites uniquely 20 produced by the tomato clade. These compounds provide protection against biotic stress due to 21 their fungicidal and insecticidal properties. Although commonly reported as being anti-nutritional, 22 both in vitro as well as pre-clinical animal studies have indicated that some tSGAs may have a 23 beneficial impact on human health. However, the paucity of quantitative extraction and analysis 24 methods presents a major obstacle for determining the biological and nutritional functions of 25 tSGAs. To address this problem, we developed and validated the first comprehensive extraction 26 and UHPLC-MS/MS quantification method for tSGAs. Our extraction method allows for up to 16 27 samples to be extracted simultaneously in 20 minutes with 93.0 ± 6.8% and 100.8 ± 13.1% 28 recovery rates for tomatidine and alpha-tomatine, respectively. Our ultra-high-performance liquid 29 chromatography tandem mass spectrometry (UHPLC-MS/MS) method was able to 30 chromatographically separate analytes derived from 16 tSGAs representing 9 different tSGA 31 masses, as well as two internal standards, in 13 minutes. Tomato steroidal glycoalkaloids that did 32 not have available standards were annotated using high resolution mass spectrometry as well as 33 product ion scans that provided fragmentation data. Lastly, we utilized our method to survey a 34 variety of commonly consumed tomato-based products. Total tSGA concentrations ranged from 35 0.7 to 3.4 mg/serving and represent some of the first reported tSGA concentrations in tomato-36 based products. Our validation studies indicate that our method is sensitive, robust, and able to be 37 used for a variety of applications where concentrations of biologically relevant tSGAs need to be 38 quantified. 39 40 Introduction 41Solanaceous plants produce a spectrum of cholesterol derived compounds called steroidal 42 glycoalkaloids. While each solanaceous clade produces its own unique assortment of steroidal 43 glycoalkaloids, these metabolites share commonality in their role as phytoanticipins and anti-44 herbivory agents (Etalo et al., 2015; Fontaine et al., 1948; Irving et al., 1945; Ökmen et al., 2013). 45Tomato (Solanum lycopersicum and close relatives) is no exception, and over 100 tomato steroidal 46 glycoalkaloids (tSGAs, Fig. 1) have been suggested (Iijima et al., 2013(Iijima et al., , 2008. Although these 47 compounds are typically reported as anti-nutritional (Ballester et al., 2016; Cárdenas et al., 2016 Cárdenas et al., , 48 2015 Itkin et al., 2013), other studies suggest a health-promoting role. In fact, emerging evidence 49 suggests that some tSGAs may play a role in positive health outcomes associated with tomato 50 consumption (Cayen, 1971; Choi et al., 2012; Cooperstone et al., 2017; Lee et al., 2004). While 51 these compounds continue to be evaluated both in planta and in vivo, there is a lack of quantitative 52 and validated methods to extract and measure tSGAs from tomato...

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“…According to Friedman & McDonald (), the temperature that is necessary for a significant decrease in glycoalkaloid quantities is 170–180 °C. This statement is confirmed by some other authors (Rytel et al ., ; Friedman, ; Pęksa et al ., ; Tajner‐Czopek et al ., , ) who observed that glycoalkaloid losses after the frying process ranged from 30% to 40%, whereas the nitrate V losses were 83% to 85%. Moreover, the studies here showed that in the ready‐to‐eat product, 2.93 mg/100 g (approximately 10% of the initial) glycoalkaloid content (10% chaconine, 11% solanine) and 134 mg NaNO 3 kg −1 , which was 31% of the initial nitrates (Tables ), remained.…”

Section: Resultsmentioning

confidence: 99%

The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production

Rytel

Tajner‐Czopek

Kita

et al. 2015

Int J of Food Sci Tech

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The aim of this study was to determine the influence of pretreatment selection and washing processes of potatoes on the manual and optic control on the contents of nitrates (V), and glycoalkaloids after the peeling and frying processes are applied in the industrial production of potato chips. The highest reduction in nitrate quantity was found after the manual selection process of the potatoes and their slicing, as well as after frying the chips. The preselection process of the raw material, slicing and rinsing the potato slices, as well as frying the chips, had the largest influence on the losses of glycoalkaloids. In these samples, 74% remained after pretreatment of the raw material, 29% remained after slicing, and 10% remained in the chips after frying relative to the unpeeled potatoes.

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The influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes

Abstract: The mean values were about 97.5 % in ready-to-eat French fries. In French fries after I and II steps of frying, the ratio α-solanine to α-chaconine was lower (1.0:2.0) than in unpeeled potatoes (1.0:2.3).

Cited by 19 publications

References 33 publications

A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato

A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato

A High-Throughput Extraction and Analysis Method for Steroidal Glycoalkaloids in Tomato

The influence of washing and selection processes on the contents of glycoalkaloid and other toxic compounds during industrial chip production

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