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Glycoalkaloids In Potatoes

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Abstract The glycoalkaloids present in the commercial and cultivated plants are the main culprits of food poisoning outbreaks in human. These naturally cholesterol derived component are potentially toxic in various plant species of Solanaceae family such as potato, tomato and eggplant. The two related compounds, α-solanine and α-chaconine account for approximately 95% of glycoalkaloids in potato. The distribution of glycoalkaloids levels vary among different parts and potato cultivar. A high concentration of glycoalkaloids results in a distinctly bitter taste followed by a longer-lasting burning sensation in throat. There are a few factors may stimulate the synthesis of glycoalkaloids such as physiological stresses (cutting and bruising), exposure to light, storage conditions and microbial infection. Toxic actions of glycoalkaloids on cell membranes and acetylcholinesterase are linked to adverse effects of central nervous system and body metabolism. Methods …show more content…

This paper provides an updated overview of the types of potato glycoalkaloids, toxicity and adverse effects of glycoalkaloids, analytical methods of glycoalkaloid content in potato and methods to reduce glycoalkaloids content …show more content…

Amongst plants those belong in this family includes cultivated food crops such as potato (Solanum tuberosum), tomato (S. lycopersicum), eggplant (S.melongena), and various others (Britannica, 2015). Different species of plants contain different glycoalkaloids that explicit different toxicity levels in human. Example of glycoalkaloids produced in Solanaceous plants are alpha-solamargine and α-solasonine (eggplants), alpha-chaconine and alpha-solanine (potatoes), alpha-tomatine (tomatoes) and their hydrolysis products (mono-, di-, and trisaccharide derivatives and aglycones solasodine, solanidine and tomatidine) (Friedman,

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