Sulfur Compounds Reduce Potato Toxins during Extrusion Cooking

Surjawan, I.; Bushway, Rodney J.; Bushway, Alfred A.; Briggs, John C.; Camire, Mary Ellen

doi:10.1021/jf010087n

Cited by 7 publications

(5 citation statements)

References 16 publications

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“…Glycoalkaloid levels of both fries and chips can be minimized by using peeled, sliced, and washed potatoes and by frequent changes of frying oils. The presence of sulfur compounds reduced both protease inhibitor and glycoalkaloid content during extrusion cooking of potato flakes (183). Thus, the glycoalkaloid level of flakes treated with 1% DL-methionine-HCl was 0.71 mg/100 g compared to 1.77 mg/100 g for the untreated control.…”

Section: Postharvest Effects On Glycoalkoloidsmentioning

confidence: 91%

Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet

Friedman

2006

J. Agric. Food Chem.

545

481

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Potatoes, members of the Solanaceae plant family, serve as major, inexpensive low-fat food sources providing energy (starch), high-quality protein, fiber, and vitamins. Potatoes also produce biologically active secondary metabolites, which may have both adverse and beneficial effects in the diet. These include glycoalkaloids, calystegine alkaloids, protease inhibitors, lectins, phenolic compounds, and chlorophyll. Because glycoalkaloids are reported to be involved in host-plant resistance and to have a variety of adverse as well as beneficial effects in cells, animals, and humans, a need exists to develop a clearer understanding of their roles both in the plant and in the diet. To contribute to this effort, this integrated review presents data on the (a) history of glycoalkaloids; (b) glycoalkaloid content in different parts of the potato plant, in processed potato products, and in wild, transgenic, and organic potatoes; (c) biosynthesis, inheritance, plant molecular biology, and glycoalkaloid-plant phytopathogen relationships; (d) dietary significance with special focus on the chemistry, analysis, and nutritional quality of low-glycoalkaloid potato protein; (e) pharmacology and toxicology of the potato glycoalkaloids comprising alpha-chaconine and alpha-solanine and their hydrolysis products (metabolites); (f) anticarcinogenic and other beneficial effects; and (g) possible dietary consequences of concurrent consumption of glycoalkaloids and other biologically active compounds present in fresh and processed potatoes. An enhanced understanding of the multiple and overlapping aspects of glycoalkaloids in the plant and in the diet will benefit producers and consumers of potatoes.

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Section: Postharvest Effects On Glycoalkoloidsmentioning

confidence: 91%

Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet

Friedman

2006

J. Agric. Food Chem.

545

481

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“…Submersion in different solutions such as 0.1 M of NaOH (pH 12) has been reported to reduce the a-solanine and a-chaconine content by 43% and 27%, respectively (Romanucci et al, 2018). Methods that inhibit sprouting, such as surface coverage with hydrophobic nanosilica (Zhang et al, 2018) or c-irradiation (Bergers, 1981;Dale et al, 1997;Afify et al, 2012) have also been proposed, as well as the addition of sulfur-containing compounds, such as methionine, thiamine and garlic, which have been reported to reduce the GA content up to 60% and more (Surjawan et al, 2001;El-Said, 2013;Karaway, 2014).…”

Section: Storage Of Potatoesmentioning

confidence: 99%

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Schrenk¹,

Bignami²,

Bodin³

et al. 2020

EFS2

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The European Commission asked EFSA for a scientific opinion on the risks for animal and human health related to the presence of glycoalkaloids (GAs) in feed and food. This risk assessment covers edible parts of potato plants and other food plants containing GAs, in particular, tomato and aubergine. In humans, acute toxic effects of potato GAs (α‐solanine and α‐chaconine) include gastrointestinal symptoms such as nausea, vomiting and diarrhoea. For these effects, the CONTAM Panel identified a lowest‐observed‐adverse‐effect level of 1 mg total potato GAs/kg body weight (bw) per day as a reference point for the risk characterisation following acute exposure. In humans, no evidence of health problems associated with repeated or long‐term intake of GAs via potatoes has been identified. No reference point for chronic exposure could be identified from the experimental animal studies. Occurrence data were available only for α‐solanine and α‐chaconine, mostly for potatoes. The acute dietary exposure to potato GAs was estimated using a probabilistic approach and applying processing factors for food. Due to the limited data available, a margin of exposure (MOE) approach was applied. The MOEs for the younger age groups indicate a health concern for the food consumption surveys with the highest mean exposure, as well as for the P95 exposure in all surveys. For adult age groups, the MOEs indicate a health concern only for the food consumption surveys with the highest P95 exposures. For tomato and aubergine GAs, the risk to human health could not be characterised due to the lack of occurrence data and the limited toxicity data. For horses, farm and companion animals, no risk characterisation for potato GAs could be performed due to insufficient data on occurrence in feed and on potential adverse effects of GAs in these species.

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“…GA level in both fries and chips can be minimized by using peeled, sliced, cut, washed potatoes and by frequent changes of frying oil. During extrusion cooking of potato flakes, sulfur compounds have been found to reduce both protease inhibitor and GA content 151. Freeze‐drying and dehydration reduce the GA content of potatoes only slightly or may be completely ineffective 26…”

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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Sulfur Compounds Reduce Potato Toxins during Extrusion Cooking

Cited by 7 publications

References 16 publications

Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet

Potato Glycoalkaloids and Metabolites: Roles in the Plant and in the Diet

Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato‐derived products

Potato glycoalkaloids: formation and strategies for mitigation

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