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Improved Extraction and Sample Cleanup of Tri-glycoalkaloids α-Solanine and α-Chaconine in Non-denatured Potato Protein Isolates

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Abstract

Glycoalkaloids in potato-derived products result in bitter taste and potentially toxic effects at high intakes. Generally, extraction of glycoalkaloids prior to HPLC analysis is carried out by dilute acetic acid. For most potato-derived extracts including heat-coagulated potato proteins, this extraction method is sufficient to achieve satisfying tri-glycoalkaloid (TGA) recoveries. Soluble potato proteins obtained by non-denaturing processes show different requirements for glycoalkaloid extraction. TGA extraction was optimized for two commercially available native potato protein isolates and compared to heat-coagulated potato protein. The highest TGA levels were determined in the extract when extraction was carried out at 40 °C by at least 5 % acetic or propionic acid supplemented with 20 mM Na-1-heptanesulfonate (HSA). Addition of HSA results in substantially improved TGA extraction and induces precipitation of soluble protein which enhanced sample cleanup. On the contrary, extraction of TGA from coagulated potato protein in the presence of HSA showed a reduced TGA extraction efficiency. This improved TGA extraction procedure for soluble non-denatured potato protein isolates results in reliable quantification of bitter tasting and toxic glycoalkaloid levels. This contributes to a non-bitter and safe use of the nutritional and functional benefits of this plant protein in food applications.

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Abbreviations

TGA:

Tri-glycoalkaloid

HSA:

Na-1-heptanesulfonate

PJ:

Potato juice

HMW:

High molecular weight potato protein isolate

LMW:

Low molecular weight potato protein isolate

kDa:

Kilodalton

SPE:

Solid-phase extraction

HCl:

Hydrochloric acid

HAc:

Acetic acid

PPA:

Propionic acid

mM:

Millimolar

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Acknowledgments

The authors wish to thank Paul Mijland for carrying out the one-way ANOVA analysis and Joan Schipper for assistance with the TGA analysis.

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Authors and Affiliations

  1. Protein & Fibre Competence Centre, AVEBE U.A, Prins Hendrikplein 20, 9641 GK, Veendam, The Netherlands

    Marc C. Laus & Gert Klip

  2. Exploration & Development, AVEBE U.A, Prins Hendrikplein 20, 9641 GK, Veendam, The Netherlands

    Marco L. F. Giuseppin

Authors
  1. Marc C. Laus
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  2. Gert Klip
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  3. Marco L. F. Giuseppin
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Correspondence to Marc C. Laus.

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Marc C. Laus declares that he has no conflict of interest. Gert Klip declares that he has no conflict of interest. Marco L. F. Giuseppin declares that he has no conflict of interest.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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Laus, M.C., Klip, G. & Giuseppin, M.L.F. Improved Extraction and Sample Cleanup of Tri-glycoalkaloids α-Solanine and α-Chaconine in Non-denatured Potato Protein Isolates. Food Anal. Methods 10, 845–853 (2017). https://doi.org/10.1007/s12161-016-0631-2

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