Glycoalkaloids (α‐Chaconine and α‐Solanine) Contents of Selected Pakistani Potato Cultivars and Their Dietary Intake Assessment

Abstract

Glycoalkaloids (α-solanine and α-chaconine) are naturally occurring toxic compounds in potato tuber (Solanum tuberosum L.) that cause acute intoxication in humans after their consumption. Present research was conducted to evaluate α-chaconine, α-solanine, and total glycoalkaloids (TGAs) contents in the peel and flesh portions by high-performance liquid chromatography method in selected Pakistani potato cultivars. The α-solanine content varies 45.98 ± 1.63 to 2742.60 ± 92.97 mg/100 g of dry weight (DW) in peel and from 4.01 ± 0.14 to 2466.56 ± 87.21 mg/100 g of DW in flesh. Similarly, α-chaconine content varied from 4.42 ± 0.16 to 6818.40 ± 211.07 mg/100 g of DW in potato peel and from 3.94 ± 0.14 to 475.33 ± 16.81 mg/100 g DW in flesh portion. The TGA concentration varied from 177.20 ± 6.26 to 5449.90 ± 192.68 mg/100 g of DW in peel and from 3.08 ± 0.11 to 14.69 ± 0.52 mg/100 g of DW in flesh portion of all the potato cultivars tested. All the potato cultivars contained lower concentration of TGA than the limits recommended as safe, except 2 cultivars, that is FD8-3 (2539.18 ± 89.77 mg/100 g of DW) and Cardinal (506.16 ± 17.90 mg/kg). The dietary intake assessment of potato cultivars revealed that Cardinal, FD 35-36, FD 8-3, and FD 3-9 contained higher amount of TGA in whole potato, although FD 8-3 only possessed higher content of TGA (154.93 ± 7.75) in its flesh portion rendering it unfit for human consumption. Practical Application: This paper was based on the research conducted on toxic compounds present in all possible potato cultivars in Pakistan. Actually, we quantify the toxic compounds (glycoalkaloids) of potato cultivars through HPLC and their dietary assessment. This paper revealed safety assessment and their application in food industries especially potato processing.

Effect of Genotype and Environment on the Glycoalkaloid Content of Rare, Heritage, and Commercial Potato Varieties

“…Ratios from 0.83 to 2.38 in the flesh and from 1.05 to 3.35 in the peel were found in 17 varieties of potato (Deußer and others ). Other studies report ratios ranging from 0.03 to 15.42 in the flesh and from 0.007 to 54.03 in the skin (Aziz and others ), or ratios of 0.2 and 0.17 for skin and flesh, respectively (Wu and others ).…”

Assessment of different washing treatments to mitigate imidacloprid and acetamaprid residues in spinach

“…The spinach samples were dipped in different acidic solutions, i.e. acetic acid, citric acid and hydrogen peroxide at 2, 4, 6, 8 and 10% Acetic acid 8 T 6 Acetic acid 10 T 7 Citric acid 2 T 8 Citric acid 4 T 9 Citric acid 6 T 10 Citric acid 8 T 11 Citric acid 10 T 12 Hydrogen peroxide 2 T 13 Hydrogen peroxide 4 T 14 Hydrogen peroxide 6 T 15 Hydrogen peroxide 8 T 16 Hydrogen peroxide 10 T 17 Sodium chloride 4 T 18 Sodium chloride 7 T 19 Sodium chloride 10 T 20 Sodium carbonate 4 T 21 Sodium carbonate 7 T 22 Sodium carbonate 10 w/v (g per 100 mL), and in neutral and alkaline solutions of sodium chloride and sodium carbonate respectively at 4, 7 and 10% w/v (g per 100 mL) ( Table 1). For comparison, tap water soaking was also done by the same procedure.…”

“…Therefore it is important to lower the level of pesticide residues in food by processing before consumption. 7 Commercial processing techniques, i.e. blanching and household processing such as dipping and cooking, can reduce the level of residues and significantly minimize their adverse effects on human health.…”

Potato Glycoalkaloids: occurrence, biological activities and extraction for biovalorisation – a review

“…Indeed, PGAs’ content varies with different factors and conditions. In addition to the varieties and the growing conditions, various peel and flesh PGAs’ levels have been found in different countries ranging from as low as 0.01 mg/100 g in Canada (Ji et al ., ) to as extremely high as 5449 mg/100 g in Pakistan (Aziz et al ., ). Indeed, many other discrepancies have been noted on the levels on PGAs, for the reasons given above such as the variety, location and growing conditions, among others.…”