Premium
The glycoalkaloid content of some edible solanaceous fruits and potato products
Author(s) -
Jones P. Geraint,
Fenwick G. Roger
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320418
Subject(s) - glycoalkaloid , food science , horticulture , chemistry , biology , solanaceae , biochemistry , gene
The glycoalkaloid contents of three edible solanaceous fruits (aubergine, red and green peppers) have been found to be less than 10 mg 100 g −1 fresh weight. Commercial potato products, such as potato crisps, chips and tinned new potatoes, have been found to contain similar low levels which are within those accepted as safe by breeders of commercial potatoes.