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The recovery of maleic hydrazide from processed potato products

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Summary

A method used for estimating extractable maleic hydrazide (MH) concentrations in fresh potato material, concentration range 5–17 mg kg−1, was found not to be suitable for processed potato products (10–33% recoveries) although, boiling potato pieces enhanced recovery by 20%. Each step of the determination was examined and a modified procedure developed with particular emphasis on the extraction of MH from the dried potato matrix, and the quality of the HPLC column used. Potato slices and model systems based on filter papers plus additives were used. Recoveries from fried potato slices were 74±6%. Based on the effect of glucose in reducing extractable MH recoveries, it is suggested that the remainder of the MH (20–25%) is converted into a conjugated structure on reaction with dehydrated sugar (Diels-Alder reaction).

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Authors and Affiliations

  1. Horticulture Research and Development Institute, PO Box 11, Peradeniya, Sri Lanka

    A. I. Dias

  2. Agricultural, Food and Environmental Chemistry, Department of Chemistry, University of Glasgow, G12 8QQ, Glasgow, UK

    H. J. Duncan

Authors
  1. A. I. Dias
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  2. H. J. Duncan
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Dias, A.I., Duncan, H.J. The recovery of maleic hydrazide from processed potato products. Potato Res 42, 95–99 (1999). https://doi.org/10.1007/BF02358395

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  • DOI: https://doi.org/10.1007/BF02358395

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