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The Solanaceae family includes a number of cultivated plants, with potato (Solanum tuberosum L.), tomato (S. lycopersicum L.) and eggplant (S. melongena L.) as the most widespread species (Food and Agriculture Organization of the United Nations, n.d.). The total production of those three crops in 2016 was 605 million tonnes (Food and Agriculture Organization of the United Nations, n.d.). They are very popular ingredients of daily meals and they contribute many nutrients (e.g. minerals and vitamins) to the human diet. However, in addition to beneficial phytochemicals, they also produce a wide range of non-nutritive secondary metabolites, such as glycoalkaloids (GAs) – heterocyclic molecules that defend plants against phytopathogens. They are biologically active compounds capable of disrupting cell membranes, binding cholesterol and inhibiting acetylcholinesterase. Glycoalkaloids consist of two structural components: hydrophilic carbohydrate moiety is attached to the 3-OH group of the hydrophobic nitrogen-containing 27-carbon skeleton of cholestane (aglycone) via glycosidic bond. The main representatives of this compounds are: solanine and chaconine in potato plants, solamargine and solasonine in eggplant, and tomatine in the tomato (Friedman, 2002, 2006; Milner et al., 2011). Numerous reports indicate that consumption of foods rich in GAs may result in gastrointestinal complaints (vomiting, diarrhea), nervous disorders (visual disturbances and disorientation) and, in extreme cases, even death (Milner et al., 2011; Smith, Roddick, & Jones, 1996; Sucha & Tomsik, 2016). Therefore, due to the high consumption of solanaceous plants, it is important to determine the amount of these compounds in food.

Identification and determination of main steroidal glycoalkaloids from edible parts of plants from Solanaceous family