Advertisement

Potato Research

, Volume 61, Issue 2, pp 183–193 | Cite as

Change in Some Glycoalkaloids of Potato under Different Storage Regimes

  • Cemal Kasnak
  • Nevzat Artik
Article
  • 85 Downloads

Abstract

The potato (Solanum tuberosum L.) is an important food crop worldwide. Potato tubers can be stored to provide continuity of supply between production seasons, but it is important that they be stored under appropriate conditions as incorrect storage will result in deterioration in end user quality and may increase glycoalkaloid levels. We have investigated the effects of types of household storage on potato glycoalkaloid content (total glycoalkaloids [TGA]; α-solanine; α-chaconine) in Turkey. Tubers of potato cultivars (cvs.) Agria and Bettina were stored under four types of storage conditions (indirect sunlight for 10 h per day and dark storage for the remaining 14 h per day; storage under continuous fluorescent light; storage in constant darkness; storage in the dark in a refrigerator) for 56 days. Samples of tubers were taken at the beginning of the storage period and after 14, 28 and 56 days of storage for tuber glycoalkaloid measurement. Tubers stored in the three light environments showed an increase in glycoalkaloid levels; however, none of the cv. Agria tubers reached the critical level of 200 mg/kg tuber. On day 56 the TGA level of cv. Bettina tubers stored under fluorescent light reached 234.31 mg/kg.

Keywords

Glycoalkaloid Natural toxin Potato Storage α-Chaconine α-Solanine 

Notes

Acknowledgements

This paper is a part of Cemal Kasnak’s PhD thesis. We thank TUBITAK Scientific Support Department for the 2211-PhD Scholarship program which provided financial support.

References

  1. Abreu P, Relva A, Matthew S et al (2007) High-performance liquid chromatographic determination of glycoalkaloids in potatoes from conventional, integrated, and organic crop systems. Food Control 18:40–44.  https://doi.org/10.1016/j.foodcont.2005.08.005 CrossRefGoogle Scholar
  2. Bushway R, Ponnampalam R (1981) Alpha-chaconine and alpha-solanine content of potato products and their stability during several modes of cooking. J Agric Food Chem 29:814–817.  https://doi.org/10.1021/jf00106a033 CrossRefGoogle Scholar
  3. Edwards EJ, Cobb AH (1996) Improved high-performance liquid chromatographic method for the analysis of potato (Solanum tuberosum) glycoalkaloids. J Agric Food Chem 44:2705–2709.  https://doi.org/10.1021/jf9507405 CrossRefGoogle Scholar
  4. FAO (Food and Agriculture Organization of the United Nations) (2015) FAOSTAT—Food and Agriculture Organization of the United Nations Statistics Division. http://faostat3.fao.org/browse/FB/CC/E
  5. Friedman M (2004) Analysis of biologically active compounds in potatoes (Solanum tuberosum), tomatoes (Lycopersicon esculentum), and jimson weed (Datura stramonium) seeds. J Chromatogr A 1054:143–155.  https://doi.org/10.1016/j.chroma.2004.04.049 CrossRefPubMedGoogle Scholar
  6. Friedman M (2006) Potato glycoalkaloids and metabolites: roles in the plant and in the diet. J Agric Food Chem 54:8655–8681.  https://doi.org/10.1021/jf061471t CrossRefPubMedGoogle Scholar
  7. Friedman M, Dao L (1992) Distribution of glycoalkaloids in potato plants and commercial potato products. J Agric Food Chem 40:419–423.  https://doi.org/10.1021/jf00015a011 CrossRefGoogle Scholar
  8. Friedman M, Levin CE (2009) Analysis and biological activities of potato glycoalkaloids, calystegine alkaloids, phenolic compounds and anthocyanins. In: Kaur L, Singh J (ed) Advances in potato chemistry and technology. Elsevier–Academic Press, New York, pp 127–161Google Scholar
  9. Griffiths DW, Bain H, Dale MFB (1998) Effect of storage temperature on potato (Solanum tuberosum L.) tuber glycoalkaloid content and the subsequent accumulation of glycoalkaloids and chlorophyll in response to light exposure. J Agric Food Chem 12:5262–5268.  https://doi.org/10.1021/jf9800514 CrossRefGoogle Scholar
  10. Haddadin MSY, Humeid MA, Qaroot FA, Robinson RK (2001) Effect of exposure to light on the solanine content of two varieties of potato (Solanum tuberosum) popular in Jordan. Food Chem 3(2):205–208.  https://doi.org/10.1016/S0308-8146(00)00279-X
  11. Jadhav SJ, Sharma RP, Salunkhe DK (1981) Naturally occurring toxic alkaloids in foods. CRC Crit Rev Toxicol 9:21–104.  https://doi.org/10.3109/10408448109059562 CrossRefGoogle Scholar
  12. Knuthsen P, Jensen U, Schmidt B, Larsen IK (2009) Glycoalkaloids in potatoes: content of glycoalkaloids in potatoes for consumption. J Food Compos Anal 22(6):577–581.  https://doi.org/10.1016/j.jfca.2008.10.003
  13. Korpan YI, Nazarenko EA, Skryshevskaya IV et al (2004) Potato glycoalkaloids: true safety or false sense of security? Trends Biotechnol 22:147–151.  https://doi.org/10.1016/j.tibtech.2004.01.009 CrossRefPubMedGoogle Scholar
  14. Langkilde S, Mandimika T, Schrøder M et al (2009) A 28-day repeat dose toxicity study of steroidal glycoalkaloids, alpha-solanine and alpha-chaconine in the Syrian golden hamster. Food Chem Toxicol 47:1099–1108.  https://doi.org/10.1016/j.fct.2009.01.045 CrossRefPubMedGoogle Scholar
  15. Lawley R, Curtis L, Davis J (2012) The food safety hazard guidebook. The Royal Society of Chemistry, LondonGoogle Scholar
  16. Machado RMD, Toledo MCF, Garcia LC (2007) Effect of light and temperature on the formation of glycoalkaloids in potato tubers. Food Control 18:503–508.  https://doi.org/10.1016/j.foodcont.2005.12.008 CrossRefGoogle Scholar
  17. McCue KF, Allen PV, Shepherd LVT et al (2006) The primary in vivo steroidal alkaloid glucosyltransferase from potato. Phytochemistry 67(15):1590–1597.  https://doi.org/10.1016/j.phytochem.2005.09.037
  18. McCue KF, Shepherd LVT, Allen PV et al (2005) Metabolic compensation of steroidal glycoalkaloid biosynthesis in transgenic potato tubers: using reverse genetics to confirm the in vivo enzyme function of a steroidal alkaloid galactosyltransferase. Plant Sci 168:267–273.  https://doi.org/10.1016/j.plantsci.2004.08.006
  19. Mensinga TT, Sips AJAM, Rompelberg CJM et al (2005) Potato glycoalkaloids and adverse effects in humans: an ascending dose study. Regul Toxicol Pharmacol 41(1):66–72.  https://doi.org/10.1016/j.yrtph.2004.09.004
  20. Morris SC, Lee HT (1984) The toxicity and teratogenicity of Solanaceae glycoalkaloids, particularly those of the potato(Solanum tuberosum): a review. Food Technol Aust 36:118–124Google Scholar
  21. Murniece I, Karklina D, Galoburda R et al (2011) Nutritional composition of freshly harvested and stored Latvian potato (Solanum tuberosum L.) varieties depending on traditional cooking methods. J Food Compos Anal 24(s4–5):699–710.  https://doi.org/10.1016/j.jfca.2010.09.005
  22. Nema PK, Ramayya N, Duncan E, Niranjan K (2008) Potato glycoalkaloids: formation and strategies for mitigation. J Sci Food Agric 88:1869–1881.  https://doi.org/10.1002/jsfa.3302 CrossRefGoogle Scholar
  23. Patel B, Schutte R, Sporns P et al (2002) Potato glycoalkaloids adversely affect intestinal permeability and aggravate inflammatory bowel disease. Inflamm Bowel Dis 8:340–346.  https://doi.org/10.1097/00054725-200209000-00005 CrossRefPubMedGoogle Scholar
  24. Rayburn JR, Bantle JA, Friedman M (1994) Role of carbohydrate side chains of potato glycoalkaloids in developmental toxicity. J Agric Food Chem 42:1511–1515.  https://doi.org/10.1021/jf00043a022 CrossRefGoogle Scholar
  25. Rayburn JR, Friedman M, Bantle JA (1995) Synergistic interaction of glycoalkaloids α-chaconine and α-solanine on developmental toxicity in xenopus embryos. Food Chem Toxicol 33:1013–1019.  https://doi.org/10.1016/0278-6915(95)00081-X CrossRefPubMedGoogle Scholar
  26. Smith DB, Roddick JG, Jones JL (1996) Potato glycoalkaloids: some unanswered questions. Trends Food Sci Technol 7:126–131.  https://doi.org/10.1016/0924-2244(96)10013-3 CrossRefGoogle Scholar
  27. Şengül M, Keleş F, Keleş MS (2004) The effect of storage conditions (temperature, light, time) and variety on the glycoalkaloid content of potato tubers and sprouts. Food Control 15:281–286.  https://doi.org/10.1016/S0956-7135(03)00077-X CrossRefGoogle Scholar
  28. Väänänen T (2007) Glycoalkaloid content and starch structure in Solanum species and interspecific somatic potato hybrids. Academic dissertation. University of Helsinki, HelsinkiGoogle Scholar
  29. Wang H, Liu M, Hu X et al (2013) Electrochemical determination of glycoalkaloids using a carbon nanotubes-phenylboronic acid modified glassy carbon electrode. Sensors (Basel, Switzerland) 13:16234–16244.  https://doi.org/10.3390/s131216234 CrossRefGoogle Scholar

Copyright information

© European Association for Potato Research 2018

Authors and Affiliations

  1. 1.Department of Nutrition and Dietetics, Afyon Health SchoolAfyon Kocatepe UniversityAfyonkarahisarTürkiye
  2. 2.Department of Food Engineering, Faculty of EngineeringAnkara UniversityAnkaraTürkiye

Personalised recommendations