Extraction and determination of the potato glycoalkaloid<b><i>α</i></b>-solanine in soil

Jensen, Pia H.; Harder, Britt J.; Strobel, Bjarne W.; Svensmark, Bo; Hansen, Hans Christian Bruun

doi:10.1080/03067310701336346

Cited by 14 publications

(14 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, phenolics and flavonoids may act together with glycoalkaloids to control these interactions. Glycoalkaloids may be involved in allelopathic interactions in the field either, since during growing season on potato field is present about 25 kg ha −1 of glycoalkaloids (in plants) and after harvest, in the soil remains about 0.6 kg ha −1 of glycoalkaloids (Jensen et al 2007(Jensen et al , 2009. Allelopathic effect may be expressed mainly against neighboring plants (weeds) or next-season crops.…”

Section: Discussionmentioning

confidence: 99%

Phytotoxic potential of cultivated and wild potato species (Solanum sp.): role of glycoalkaloids, phenolics and flavonoids in phytotoxicity against mustard (Sinapis alba L.)

et al. 2019

View full text Add to dashboard Cite

The phytotoxic abilities of potato (Solanum tuberosum L.), in a population consisting of wild species, potato diploid hybrids and potato cultivars, against mustard (Sinapis alba L.) were investigated. Measurements of total glycoalkaloid, phenolic and flavonoid concentrations in potato leaf extracts and their role in phytotoxicity were performed. Extracts prepared from wild potato species, particularly Solanum maglia and Solanum chacoense, had the strongest inhibitory effect on mustard growth. Most extracts significantly extended the germination time, as determined by Piepper's index, but extracts prepared from potato cultivars did not affect seedling growth/development. However, only S. maglia and S. chacoense prolonged the time of germination, corresponding to inhibition of mustard growth. The Pearson's correlation coefficient of concentrations of total glycoalkaloids, phenolics and flavonoids in potato leaf extracts and length of mustard seedlings showed a significant negative correlation for glycoalkaloids (r = − 0.51), with the strongest effect for root length of potato wild species (r = − 0.79) and potato diploid hybrids (r = − 0.86). Our data indicated that glycoalkaloids are the major phytotoxic compounds responsible for potato phytotoxicity against mustard. However, we observed phenolics and flavonoids may influence the strength of the phytotoxic effects caused by glycoalkaloids.

show abstract

Section: Discussionmentioning

confidence: 99%

Phytotoxic potential of cultivated and wild potato species (Solanum sp.): role of glycoalkaloids, phenolics and flavonoids in phytotoxicity against mustard (Sinapis alba L.)

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The glycoalkaloids are transformed by some potato pathogens, which overcome the toxicity by removing one or more of the carbohydrate units, thereby converting the glycoalkaloids into less toxic compounds (Morrissey and Osbourn 1999), but the fate of glycoalkaloids in the terrestrial environment is unknown. In a previous study, dissipation of a-solanine in a topsoil was shown to be slow at 5°C (Jensen et al 2007), but it was not determined if dissipation was due to irreversible sorption or degradation.…”

mentioning

confidence: 99%

Degradation of the Potato Glycoalkaloids – α-Solanine and α-Chaconine in Groundwater

Jensen

Jacobsen

Henriksen

et al. 2009

Bull Environ Contam Toxicol

Self Cite

View full text Add to dashboard Cite

The potato glycoalkaloids alpha-chaconine and alpha-solanine are produced in high amounts in potato plants from where release to soil takes place. Degradation of the compounds in groundwater was investigated, as their fate in the terrestrial environment is unknown. Abiotic and microbial degradation were followed in groundwater sampled from below a potato field and spiked with the glycoalkaloids (115 nmol/l). Degradation was primarily microbial and the glycoalkaloids were degraded within 21-42 days. The metabolites beta(1)-solanine, gamma-solanine, and solanidine were formed from alpha-solanine, while beta-chaconine, gamma-chaconine and solanidine were detected from alpha-chaconine. Thus, indigenous groundwater microorganisms are capable of degrading the glycoalkaloids.

show abstract

“…Microwave‐assisted chemical reactions in food chemistry are common (Jensen et al, ; Shanker et al, ). Microwaves are a form of nonionizing electromagnetic energy at frequencies between 300 MHz and 300 GHz.…”

Section: Introductionmentioning

confidence: 99%

“…* Owen M. McDougal owenmcdougal@boisestate.edu fit these criteria include pyridine, dimethyl sulfoxide (DMSO), and dimethyl formamide (DMF). Microwave-assisted chemical reactions in food chemistry are common (Jensen et al, 2007;Shanker et al, 2011). Microwaves are a form of nonionizing electromagnetic energy at frequencies between 300 MHz and 300 GHz.…”

Section: Introductionmentioning

confidence: 99%

Microwave‐Assisted Synthesis and Characterization of Stearic Acid Sucrose Ester: A Bio‐Based Surfactant

Kondamudi

McDougal

2019

J Surfact & Detergents

View full text Add to dashboard Cite

Sugar esters of fatty acids are bio‐based surfactants that were synthesized by transesterification of table sugar (sucrose) with stearic acid methyl ester (SAME) in high yield and purity using an optimized microwave‐assisted method. The maximum surfactant product yield of 88.2% was obtained by combining reactants with potassium methoxide and irradiating the mixture with microwaves to achieve an ideal reaction temperature of 132 °C over 21 min. The synthetic procedure described herein minimized undesirable sugar pyrolysis as evidenced by retention of white color characteristic of a pure bio‐based surfactant product. The experiment implemented Box–Behnken design for response surface methodology to refine reaction parameters for optimal product yield. The following parameters were augmented: the irradiation time, the mole ratio of catalyst to sucrose, and temperature.

show abstract

Extraction and determination of the potato glycoalkaloidα-solanine in soil

Cited by 14 publications

References 27 publications

Phytotoxic potential of cultivated and wild potato species (Solanum sp.): role of glycoalkaloids, phenolics and flavonoids in phytotoxicity against mustard (Sinapis alba L.)

Phytotoxic potential of cultivated and wild potato species (Solanum sp.): role of glycoalkaloids, phenolics and flavonoids in phytotoxicity against mustard (Sinapis alba L.)

Degradation of the Potato Glycoalkaloids – α-Solanine and α-Chaconine in Groundwater

Microwave‐Assisted Synthesis and Characterization of Stearic Acid Sucrose Ester: A Bio‐Based Surfactant

Contact Info

Product

Resources

About