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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

Journal Article

Glycoalkaloids in potato tubers: The effect of peeling and cooking in salted water  [2010]

Ostrý, V.; J. Ruprich; J. Skarkova;

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The important glycoalkaloids in potatoes are α-solanine and α-chaconine. Their natural function is probably to serve as stress metabolites or phytoalexins for the protection of the potato when attacked by insects, fungi, etc. They contribute flavour to potatoes but at higher concentrations cause bitterness and are toxic to humans. α-Solanine and α-chaconine appear to have two main toxic actions, one on cell membranes and another one on acetylcholinesterase. Symptoms of α-solanine/α-chaconine poisoning involve an acute gastrointestinal upset with diarrhea, vomiting and severe abdominal pain. An instrumental high-performance thin-layer chromatography (HPTLC) method was applied for the quantification of α-solanine and α-chaconine in peeled potato skin, raw potato pulp and cooked peeled potato tubers. The limit of quantification (LOQ) for α-solanine and α-chaconine was found to be 5.0 mg kg <sup>−1</sup> for each glycoalkaloid. In this study the factors of potential loss of α-solanine and α-chaconine in potato tubers during peeling (factor=0.8) and cooking into edible stage in salted water (factor=0.8) were examined. The combined loss factor of peeling and cooking for sum of both glycoalkaloids in potato tubers was 0.64. These factors were practically used for the probabilistic exposure assessment of the intake of potato glycoalkaloids in the Czech Republic.
From the journal
Acta alimentaria
ISSN : 0139-3006

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2017
Volume:
39
Issue:
2
Start Page:
130
End Page:
135
Publisher:
Akadémiai Kiadó
All titles:
"Glycoalkaloids in potato tubers: The effect of peeling and cooking in salted water"@eng
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2017
Volume:
39
Issue:
2
Start Page:
130
End Page:
135
Publisher:
Akadémiai Kiadó
All titles:
"Glycoalkaloids in potato tubers: The effect of peeling and cooking in salted water"@eng