Glycoalkaloids in potatoes: a review
2017
Zarins, R., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kruma, Z., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Potatoes (Solanum tuberosum L.) are one of the most consumed and nutritionally important vegetables in the world, which is why its quality and safety are very important. Potential risk factors for potato consumers are some toxins called glycoalkaloids, which naturally accumulates in potatoes during growth, harvesting, transportation and storage. It is stated that safe glycoalkaloid concentration level into fresh potato tubers with skin is not higher than 200 mg kgE-1. Figures above this concentration might affect the health of consumers, causing, for example, digestive troubles and nerve system damage. The objective of this review is to outline the glycoalkaloid classification, the factors affecting the glycoalkaloid accumulation process, and the effect on technological processes of the glycoalkaloid level in potato tubers. The goal of this review is to highlight the importance of this subject and to encourage the widening of the glycoalkaloid research horizon. Different research shows that the most significant glycoalkaloid concentration raise happens during potato tuber exposure to direct sunlight. If for a few hours under direct sunlight, the glycoalkaloid concentration rises considerably. Prolonged potato storage under bulb light, for example, on shop counters, also raises the glycoalkaloid concentration. Peeling significantly reduces glycoalkaloid concentration, because glycoalkaloids are partly removed from potato tubers with the skin. Also, boiling potatoes in water and also the frying process remove partly the glycoalkaloids. Cutting, slicing, rinsing with water, baking, cooking, blanching, pulsed electric field do not significantly affect the glycoalkaloid concentration in potatoes tubers.
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