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TOTAL AND INDIVIDUAL GLYCOALKALOID COMPOSITION OF STORED POTATO SLICES
Author(s) -
MAGA JOSEPH A.
Publication year - 1981
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1981.tb00616.x
Subject(s) - glycoalkaloid , incubation , chemistry , chromatography , incubation period , food science , composition (language) , solanaceae , biochemistry , linguistics , philosophy , gene
The quantitation of α‐chaconine and α‐solanine by thin‐layer chromatography agreed with the total glycoalkaloid (TGA) content as determined by titration. The TGA level of potato slices approximately doubled to 26–30 mg/100g fresh weight during the 7‐h incubation period. Soaking of potato slices resulted in lower increases. Incubation at 25°C resulted in higher TGA levels than at 5°. The initial α‐chaconine/α‐solanine ratio was 1.42 but with time and temperature changed to 2.4–2.8 in unsoaked slices and 1.5–1.6 in soaked slices.