Potato glycoalkaloids: dissemination, physical and chemical properties, toxicity and methods of detection

Назаренко, Е. А.; Skryshevskaya, Irina V.; Korpan, Yaroslav I.

doi:10.7124/bc.00062a

Cited by 4 publications

(4 citation statements)

References 28 publications

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“…Elevated levels of GA (200 mg/kg of tubers are considered to be critical) in potato have a toxic effect on the nervous and gastrointestinal systems of humans [38]. The literature describes many specific examples of poisoning (sometimes lethal) of people as a result of eating potatoes with a high GA content [48]. According to some reports, GA content od higher than 100 mg/kg fresh weight (FW) may lead to a bitter flavor in potatoes [38].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of Stored Solanum tuberosum L. Tubers Infected with Fusarium Dry Rot

Lastochkina

Пусенкова

Garshina

et al. 2020

Plants

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The effect of endophytic Bacillus subtilis (strains 10-4, 26D) and their compositions with salicylic acid (SA) on some resistance and quality traits of stored potatoes infected with Fusarium dry rot were studied. The experiments were carried out on hydroponically grown Solanum tuberosum L. tubers that were infected before storage with Fusarium oxysporum and coated with B. subtilis 10-4, 26D with and without exogenous SA, and then stored for six months. It has been shown that 10-4, 26D, 10-4 + SA, and 26D + SA reduced in different levels (up to 30–50%) the incidence of F. oxysporum-caused dry rot (with the highest effect for 10-4 + SA). SA notably enhanced the positive effect of 10-4, while for 26D, such an effect was not observed. All of the tested treatments increased amylase (AMY) and AMY inhibitors activity in infected tubers, while decreased Fusarium-induced protease activity (except in the case of 10-4 + SA, which promoted a slight increase) was revealed. 10-4, 26D, and their compositions with SA decreased (in different degrees) the pathogen-caused lipid peroxidation, proline, and reducing sugars accumulation in potatoes after long-term storage. It was also discovered 10-4 and 26D, regardless of SA presence, decrease pathogen-induced glycoalkaloids α-Solanine and α-Chaconine accumulation and preserved increased levels of starch and total dry matter in infected stored potatoes. The findings indicate endophytic B. subtilis and its compositions with SA is a promising eco-friendly and bio-safe approach to cope with postharvest decays of potato during long-term storage; however, when developing preparations-compositions it should take into account the strain-dependent manner of B. subtilis action together with SA.

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Section: Discussionmentioning

confidence: 99%

The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of Stored Solanum tuberosum L. Tubers Infected with Fusarium Dry Rot

Lastochkina

Пусенкова

Garshina

et al. 2020

Plants

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“…The diversified chemical structure causes the antioxidants to convert from glycosidic forms to more active aglycone. In addition, it contributes to the formation of new pro‐oxidants and antioxidants as well as complexes with other food constituents (Nazarenko et al., 2002 ). Scientific literature lacks works that would corroborate the effect of pasteurization on either increasing or decreasing total polyphenol content in food.…”

Section: Resultsmentioning

confidence: 99%

“…The diversified chemical structure causes the antioxidants to convert from glycosidic forms to more active aglycone. In addition, it contributes to the formation of new pro-oxidants and antioxidants as well as complexes with other food constituents (Nazarenko et al, 2002).…”

Section: Effect Of Pasteurization Temperature On the Color And Conten...mentioning

confidence: 99%

Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh

Tkaczyńska,

Rytel,

Kucharska

et al. 2024

Food Science & Nutrition

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Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α‐chaconine than α‐solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.

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“…All existing potato varieties are damaged to some extent by H. vigintioctomaculata. The differences between them in the degree of damage are to some extent related to the biochemical composition, characteristics of leaves and regenerative capacity (Nazarenko et al, 2002). Glycoalkaloids are also teratogens, causing various deformations and deviations in the development of insects (Chen et al, 2018).…”

Section: Resultsmentioning

confidence: 99%

Traditional Selection Potato Varieties and Their Resistance to the 28-punctata Potato Ladybug Henosepilachna vigintioctomaculata (Coleoptera: Coccinellidae) in the Southern Russian Far East

Мацишина¹,

Фисенко²,

Ермак³

et al. 2022

IJARe

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Background: Henosepilachna vigintioctomaculata is a polytrophic pest, causing the greatest damage to plants from the nightshade family. The study aimed to research the resistance of potato cultivars that are promising for breeding to damage by a potato ladybug in laboratory and field experiments. Methods: In laboratory experiments, the indicators of fertility, mortality and duration of development, morphological anomalies and the effect of potato varieties on the composition of Epilakhna’s hemolymph were studied. The sample consisted of 50 individuals with a slight predominance of females. The experiment used 13 varieties of potatoes. Result: A specific dependence of the frequency of phytophage anomalies on the variety was revealed. The influence of nutrition on survival and the timing of ontogenesis has been established. The results obtained indicate the high breeding value of the material when recommending it for cultivation in regions with a high number of pests, as well as when creating new varieties.

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Potato glycoalkaloids: dissemination, physical and chemical properties, toxicity and methods of detection

Cited by 4 publications

References 28 publications

The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of Stored Solanum tuberosum L. Tubers Infected with Fusarium Dry Rot

The Effect of Endophytic Bacteria Bacillus subtilis and Salicylic Acid on Some Resistance and Quality Traits of Stored Solanum tuberosum L. Tubers Infected with Fusarium Dry Rot

Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh

Traditional Selection Potato Varieties and Their Resistance to the 28-punctata Potato Ladybug Henosepilachna vigintioctomaculata (Coleoptera: Coccinellidae) in the Southern Russian Far East

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