Potato Glycoalkaloids: Chemistry, Analysis, Safety, and Plant Physiology

The influence of French fries processing on the glycoalkaloid content in coloured-fleshed potatoes

“…The lethal dose of these components is 3-5 mg kg −1 body weight, with an effect similar to strychnine or arsenic [9,12]. The toxicity of Tga is associated with the synergistic interaction between two main components of Tga: α-solanine and α-chaconine [8,16,19,23].…”

“…In potatoes, α-solanine constitutes about 40 % of Tga and α-chaconine 60 %, which is more toxic than α-solanine, and hence, the ratio of these compounds is important [8,9,20]. The ratio of α-solanine to α-chaconine and total Tga content depend on the anatomical part of the potato plant and its variety [5,8,20,23,26].…”

“…glycoalkaloids occur both in potato tubers of traditional, light-flesh [5,8,19,23] and in coloured-fleshed potatoes [7,10,38]. Both α-solanine and α-chaconine are triglycosylated derivatives of the same aglycone and solanidine but differ in the carbohydrate moiety [8,35].…”

“…Both α-solanine and α-chaconine are triglycosylated derivatives of the same aglycone and solanidine but differ in the carbohydrate moiety [8,35]. In potatoes, α-solanine constitutes about 40 % of Tga and α-chaconine 60 %, which is more toxic than α-solanine, and hence, the ratio of these compounds is important [8,9,20].…”

“…glycoalkaloids (Tga), which are potent poisons [5,[8][9][10]. The lethal dose of these components is 3-5 mg kg −1 body weight, with an effect similar to strychnine or arsenic [9,12].…”