Glycoalkaloids in commercial potato varieties traded in Nairobi, Kenya

Abstract

Background: Glycoalkaloids are naturally occurring toxins in potatoes which, at high levels, pose food safety concerns to consumers. Their concentrations in potatoes are dependent on postharvest handling, variety and stress factors tubers are exposed to. Limited information, however, exists on levels of glycoalkaloids in commercially traded potato tubers in Kenya. The current study sought to determine the glycoalkaloid levels in potatoes traded in Nairobi, Kenya. Methods: Three potato varieties, Shangi, Dutch Robjin and Royal sold in open-air markets and supermarkets were randomly sampled and their glycoalkaloid levels determined by high-performance liquid chromatography. Results: The levels varied significantly (p<0.05). The Shangi variety had the highest glycoalkaloids with a mean of 410.35 mg kg-1 dry weight with samples from supermarkets having the highest levels (550.8 mg kg-1). The same variety from open air markets averaged 382.26 mg kg-1 dry weight compared to the Dutch Robjin (129.2 mg kg-1 dry weight) and Royal variety (98.2 mg kg-1 dry weight) which had the least levels of glycoalkaloids. Conclusions: The levels in sampled tubers did not exceed the recommended levels of 1000 mg/kg on dry weight basis and, therefore, consumption of these potatoes would not raise safety concerns. There is, however, a need to ensure that marketing of tubers is carried out under conditions that minimize occurrence of glycoalkaloids, especially for the Shangi variety, which is the most common in the markets but had relatively high levels of these toxins. There is also a need to educate marketers on the need for proper storage and handling of potatoes during marketing to avoid risk of accumulation of glycoalkaloids.

Development of a Green, Quick, and Efficient Method Based on Ultrasound-Assisted Extraction Followed by HPLC-DAD for the Analysis of Bioactive Glycoalkaloids in Potato Peel Waste

“…As it can be seen in Table 5 , α-chaconine was generally found in a higher percentage (from 45 to 77%) than α-solanine (from 23 to 55%), except in the Vivaldi potato variety, where 55% of α-solanine and 45% of α-chaconine were found. These results are consistent with those of other authors such as Musita et al [ 31 ], who typically found a higher quantity of α-solanine than of α-chaconine. The concentration of α-solanine in the potato peel varied between 143 and 1273 mg/kg DW, while the concentration of α-chaconine varied between 117 and 1742 mg/kg DW.…”

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food

“…In our raw samples, α-chaconine was always more abundant than α-solanine but below the prescribed limit (Figure 3A,B, Tables S5 and S6). The analysis conducted by Musita et al [53] suggested that the difference in the amount of the two glycoalkaloids is generally conserved among potato tubers, with α-chaconine always more abundant than α-solanine. On the contrary, the total amount of glycoalkaloids can highly vary between the different varieties [53].…”

“…The analysis conducted by Musita et al [53] suggested that the difference in the amount of the two glycoalkaloids is generally conserved among potato tubers, with α-chaconine always more abundant than α-solanine. On the contrary, the total amount of glycoalkaloids can highly vary between the different varieties [53]. Our results provided evidence that a large contribution to the amount of these alkaloids comes from the peels, confirming data from the literature [54].…”

High-Temperature Effect on Plant Development and Tuber Induction and Filling in Potato (Solanum tuberosum L.)

“…Conversely, plants grown under low-temperature conditions exhibited high sucrose phosphate synthase activity. The temperature rise during tuber maturation also impacts the biosynthesis of steroidal glycoalkaloids (SGA), compounds that are toxic to human health and remain unaffected by cooking [67]. Therefore, the temperature increase not only influences potato crop productivity but also poses risks to human health [68].…”