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Potato glycoalkaloids: formation and strategies for mitigation

Nema, P.K., Ramayya, N., Duncan, E. and Niranjan, K. (2008) Potato glycoalkaloids: formation and strategies for mitigation. Journal of the Science of Food and Agriculture, 88 (11). pp. 1869-1881. ISSN 0022-5142

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To link to this article DOI: 10.1002/jsfa.3302

Abstract/Summary

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 a-solanine and a-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 anal 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. (C) 2008 Society of Chemical Industry.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13122
Uncontrolled Keywords:potato, glycoalkaloid, alpha-solanine, alpha-chaconine, health, processing , TUBERS SOLANUM-TUBEROSUM, LIQUID-CHROMATOGRAPHIC DETERMINATION, FIELD-EFFECT TRANSISTORS, ALPHA-CHACONINE, STEROIDAL GLYCOALKALOIDS, CHLOROPHYLL ACCUMULATION, SYNERGISTIC INTERACTION, CARBOHYDRATE GROUPS, PACKAGING MATERIALS, ENZYME BIOSENSOR

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