Effect of light and temperature on the formation of glycoalkaloids in potato tubers

Machado, Ronalton Evandro; Toledo, Maria Cecília de Figueiredo; Garcia, Lucila C.

doi:10.1016/j.foodcont.2005.12.008

Cited by 64 publications

(60 citation statements)

References 30 publications

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“…Higher amounts make the potato taste bitter and might cause discomfort or illness (Knuthsen et al, 2009). The amount of glycoalkaloids depends on various factors, such as potato cultivar, soil and weather conditions during growing season, fertilizer use, potato maturity at harvest time, tuber sizes, mechanical damage, storage conditions and access to light (Machado et al, 2007;Tajner-Czopek et al, 2006). Glycoalkaloids in potato leaves provide natural protection against pests.…”

Section: Chemical Analysis α Amylase Determinationmentioning

confidence: 99%

“…In higher plants, the OPPP is a major source of reduction power (NADPH) required for anabolic biosyntheses and assimilatory processes in the cytosol, as well as in plastids, providing key intermediates for the shikimate pathway and nucleic acid biosynthesis (Neuhaus and Emes, 2000). The maintenance in the dark of a consistently high rate of pyruvate kinase, phosphoglycerate kinase, and glyceraldehyde 3-P dehydrogenase NAD dependent that very few potato samples contained more than 200 mg TGA/kg (Machado et al, 2007). However, as levels of glycoalkaloids in potato tubers differ between varieties and are affected by environmental factors during growth, harvest and storage.…”

Section: Total Glycoalkaloidmentioning

confidence: 99%

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The Impact of Î³-Irradiation, Essential Oils and Iodine on Biochemical Components and Metabolism of Potato Tubers During Storage

Afify

El-Beltagi

Aly³

et al. 2012

Not Bot Hort Agrobot Cluj

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Several methods have been suggested as effective for inhibition of sprouting of potato tubers during storage. Three methods; γ-irradiation, volatile oils and iodine vapor were used for the inhibition of potato tuber cv. 'Diamond' . Gamma irradiation, essential oils (caraway, clove, carvone, eugenol) and Iodine vapor were used to achieve the purpose. The results proved that γ-irradiation and essential oils maintain potato as well as inhibit sprouting for 9 weeks while iodine vapor maintain potato for six weeks. Alpha amylase activity showed an increase after six weeks and then reduced to lower value compared to control. During the metabolic pathway the concentration of lactate was decreased and reached to the level of control when potato tuber treated even with essential oils, radiation as well as with iodine vapor. The levels of NADP and NADPH+H were decreased during potato storage proving that synthesis of this metabolite were very low. The level of glycoalkaloids was fluctuated during storage depending on the treatments.

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Section: Chemical Analysis α Amylase Determinationmentioning

confidence: 99%

Section: Total Glycoalkaloidmentioning

confidence: 99%

The Impact of Î³-Irradiation, Essential Oils and Iodine on Biochemical Components and Metabolism of Potato Tubers During Storage

Afify

El-Beltagi

Aly³

et al. 2012

Not Bot Hort Agrobot Cluj

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“…The mass spectrum is mainly characterized by the ions of m/z 852 and 868 corresponding to the glycoalkaloids α-chaconine and α-solanine. These are the most abundant potato toxins and they usually comprise more than 95% of the total steroidal glycoalkaloid content [23]. Both toxins act as a defensive barrier for protection against pathogens [24].…”

Section: Resultsmentioning

confidence: 99%

Analysis of Metabolic Changes in Plant Pathosystems by Imprint Imaging DESI-MS

Tata

Pérez

Hamid

et al. 2014

J. Am. Soc. Mass Spectrom.

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Abstract. The response of plants to microbial pathogens is based on the production of secondary metabolites. The complexity of plant-pathogen interactions makes their understanding a challenging task for metabolomic studies requiring powerful analytical approaches. In this paper, the ability of ambient mass spectrometry to provide a snapshot of plant metabolic response to pathogen invasion was tested. The fluctuations of glycoalkaloids present in sprouted potatoes infected by the phytopathogen Pythium ultimum were monitored by imprint imaging desorption electrospray ionization mass spectrometry (DESI-MS). After 8 d from the inoculation, a decrease of the relative abundance of potato glycoalkaloids α-solanine (m/z 706) and α-chaconine (m/z 722) was observed, whereas the relative intensity of solanidine (m/z 398), solasodenone (m/z 412), solanaviol (m/z 430), solasodiene (m/z 396), solaspiralidine (m/z 428), γ-solanine/γ-chaconine (m/z 560) , β-solanine (m/z 706), and β-chaconine (m/z 722) increased. The progression of the disease, expressed by the development of brown necrotic lesions on the potato, led to the further decrease of all the glycoalkaloid metabolites. Therefore, the applicability of imprint imaging DESI-MS in studying the plant metabolic changes in a simple pathosystem was demonstrated with minimal sample preparation.

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“…In most cases potatoes are harvested and taken to the market immediately. Poor potato packaging and handling of large bags above the legal limit of 110 kg and exposure of potatoes to sunlight which is common in Kenyan markets are practices which greatly increase the risk of exposure to glycoalkaloids [12] [13]. High chances of buying greened immature tubers and hence accumulated glycoalkaloids is very likely in the local cultivars [14].…”

Section: Pre-processing Operationsmentioning

confidence: 99%

Potential Food Safety Concerns in Fried Potato Products in Kenya

Abong¹,

Kabira²

2015

OALib

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Fried potato products, mainly French fries and potato crisps, are consumed across all age groups and socio-economic status. These products are sources of energy and provide between-the-meal snacks for many consumers all over the world, Kenya included. There exist different food preparation set-ups that process these products under different conditions while using a variety of additives. A number of safety issues have, however, risen in the past that can be linked to glycoalkaloids in raw potatoes used during processing. Quality and content of oil used for frying are increasingly being blamed for obesity and heart diseases in the changing lifestyles currently witnessed in Kenya. Presence of acrylamide, excessive use of flavor enhancers, colorants and food additives in general have been suggested as possible contributors to increasing cases of cancer and cardiovascular diseases. Increased consumption of these products can as well lead to higher exposure of the population to possible carcinogens such as acrylamide and packaging migrants. This review analyzes the potential hazards in French fries and potato crisps processing chains taking into account the Kenyan context. The possible impact of these hazards to the general consumer is also discussed and potential areas of research and evaluation are indicated.

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Effect of light and temperature on the formation of glycoalkaloids in potato tubers

Cited by 64 publications

References 30 publications

The Impact of Î³-Irradiation, Essential Oils and Iodine on Biochemical Components and Metabolism of Potato Tubers During Storage

The Impact of Î³-Irradiation, Essential Oils and Iodine on Biochemical Components and Metabolism of Potato Tubers During Storage

Analysis of Metabolic Changes in Plant Pathosystems by Imprint Imaging DESI-MS

Potential Food Safety Concerns in Fried Potato Products in Kenya

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