Rapid Quantitation of Potato Glycoalkaloids by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

Abell, Darcy C.; Sporns, Peter

doi:10.1021/jf9507102

Cited by 38 publications

(22 citation statements)

References 26 publications

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“…A sensory panel perceived bitterness in potatoes before burning sensation; bitterness was perceived in less than 30 s and peaked at approximately 1 min after tasting the samples, while the burning sensation took more than 1 min to be perceived and peaked in 3–4 min 15. Low contents of GAs in potatoes positively influence their taste 46, 138. Consumer acceptance of potato‐based foods is influenced by flavour, taste, texture and colour.…”

Section: Ga In Processed Potatoesmentioning

confidence: 99%

Potato glycoalkaloids: formation and strategies for mitigation

Nema

Ramayya

Duncan³

et al. 2008

J Sci Food Agric

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With the increasing production and consumption of potato and its products, glycoalkaloid (GA) formation and toxicity are likely to become an important focus for food safety researchers and public health agencies. Not only the presence of GA, particularly in the form of α-solanine and α-chaconine, but also the changes occurring as a result of various post-harvest handling practices and storage, are critical issues influencing the quality of stored potatoes. Studies on various factors (pre-harvest, during harvest and post-harvest) affecting GA have been carried out from time to time, but it is difficult to compare the results of one study with another due to wide variation in the parameters chosen. This review aims to develop a clear understanding of these issues. Published information on the types of GA, their effects on health, their typical concentrations in potatoes, their formation mechanisms, and how their levels can be controlled by following appropriate post harvest practices and storage regimes are critically analysed. The levels of GA in potato can be controlled effectively by adopting appropriate post-harvest practices. Further studies are necessary, however, to investigate best practices, which either check completely or retard substantially their formation.

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Section: Ga In Processed Potatoesmentioning

confidence: 99%

Potato glycoalkaloids: formation and strategies for mitigation

Nema

Ramayya

Duncan³

et al. 2008

J Sci Food Agric

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“…Potato (Solanum tuberosum) samples A-F were originally described by Abell and Sporns (1996). Samples A and B were cultivar Russet Burbank stored 8 and 12 months, respectively.…”

Section: Instrumentationmentioning

confidence: 99%

“…By adjusting volumes, it is likely the whole immunoassay could be performed in the CE vial itself. The short analysis time and potential for fully automated operation make this technique attractive for routine analysis of large num- Abell and Sporns (1996). bers of samples. At the same time, the simplicity of the method makes it convenient for the analysis of small numbers of potato GA samples as well.…”

Section: Ce-lif Analysis Of Ga Immunoassay Productsmentioning

confidence: 99%

A Capillary Electrophoresis Laser-Induced Fluorescence Method for Analysis of Potato Glycoalkaloids Based on a Solution-Phase Immunoassay. 2. Performance Evaluation

Driedger

Leblanc

et al. 2000

J. Agric. Food Chem.

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Glycoalkaloids (GAs) occur naturally in potatoes and are toxic to humans and animals. The objective of the present study was to evaluate the performance of a solution-phase immunoassay coupled to capillary electrophoresis with laser-induced fluorescence (CE-LIF) detection for the determination of total glycoalkaloids in potatoes. The immunoassay was based on a competition between potato glycoalkaloids and fluorescently labeled solanidine. Reaction products were separated in the capillary zone electrophoresis mode. A calibration curve of signal vs log[GA] was linear from 50 to 400 nM. The CV for duplicate and day-to-day analyses averaged 5.7% and 12%, respectively. Spike recoveries ranged from 85 to 97% for spike levels ranging from 43 to 170 microg/g fresh potato. Potato samples with GA concentrations ranging from <40 to >200 microg/g were successfully analyzed, indicating that immuno-CE-LIF is a rapid alternative to traditional ELISA and HPLC methods.

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“…Several methods have been reported for the analysis of SGAs and their corresponding aglycones, including high-performance liquid chromatography (HPLC) coupled with ultraviolet (UV) detection or pulsed amperometric detection (PAD) (Friedman & Levin, 1995), gas chromatography (GC) (Lawson et al, 1992;Laurila et al, 1999), matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (Abell et al, 1996), and capillary electrophoresis with UV detection (Driedger et al, 2000). A novel analytical method has been reported which is based on the use of non-aqueous capillary electrophoresis coupled with electrospray ionization mass spectrometry (ESI-MS) (Bianco et al, 2003;Cherkaoui et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

High-performance liquid chromatography LTQ-Orbitrap mass spectrometry method for tomatidine and non-target metabolites quantification in organic and normal tomatoes

Caprioli¹,

Logrippo²,

Cahill³

et al. 2014

International Journal of Food Sciences and Nutrition

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Tomatoes, members of the Solanaceae plant family, produce biologically active secondary metabolites, including glycoalkaloids and aglycons, which may have both adverse and beneficial biological effects. A new liquid chromatography method that utilized LTQ-Orbitrap MS was developed for the analysis of tomatidine, the main aglycon in tomatoes. Recoveries of tomatidine were >98.3% with the relative standard deviations (RSDs) below 6.1%. The limit of detection (LODs) was 0.0003 mg kg(-1). The limit of quantitation (LOQs) is 0.001 mg kg(-1). The linear range was between with 0.0025 and 1 mg kg(-1) with an excellent correlation coefficient (R(2)) equal to 0.9990. Various tomato samples were analyzed and the level of tomatidine in the 11 samples analysed was higher in normal respect to organic tomatoes. The capability of the set-up Full Scan LTQ-Orbitrap MS method allowed us to quantified two non-target analytes. The m/z 1032 was identified as dehydrotomatine, confirmed through accurate mass studies (mass error in ppm equal to 1.5017) meanwhile m/z 902 as (Glc)2-Gal-Tomatidine (β1-Tomatine) (mass error in ppm equal to 2.0719).

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Rapid Quantitation of Potato Glycoalkaloids by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

Cited by 38 publications

References 26 publications

Potato glycoalkaloids: formation and strategies for mitigation

Potato glycoalkaloids: formation and strategies for mitigation

A Capillary Electrophoresis Laser-Induced Fluorescence Method for Analysis of Potato Glycoalkaloids Based on a Solution-Phase Immunoassay. 2. Performance Evaluation

High-performance liquid chromatography LTQ-Orbitrap mass spectrometry method for tomatidine and non-target metabolites quantification in organic and normal tomatoes

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