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Alpha‐Chaconine and Alpha‐Solanine Content of Potato Peels and Potato Peel Products
Author(s) -
BUSHWAY RODNEY J.,
BUREAU JANICE L.,
McGANN DEBORAH F.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14794.x
Subject(s) - flesh , chemistry , food science , raw material , organic chemistry
Twelve samples of raw and cooked potato peels from commercial potato varieties were analyzed for their α‐chaconine and α‐solanine content by high‐performance liquid chromatography (HPLC). Raw peels contained 1.30–56.67 mg/100g peel (wet weight) α‐chaconine and 0.5–50.16 mg/100g peel (wet weight) α‐solanine. Raw flesh from the same potatoes contained 0.02–2.32 mg/100g flesh (wet weight) α‐chaconine and 0.01–2.18 mg/100g flesh (wet weight) of α‐solanine. Peels were cooked by baking, frying and baking‐frying. The two types of fried peels contained more α‐chaconine (2.18–92.82 mg/100g cooked peel) and α‐solanine (1.09–72.09 mg/100g cooked peel). Four commercial potato peel products – wedges, slices, fried peels and baked‐fried peels – contained 3.60–13.71 mg α‐chaconine/100g cooked product and 1.60–10.48 mg α‐solanine/100g cooked product.