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Potatoes, Tomatoes, and Solanine Toxicity (Solanum tuberosum L., Solanum lycopersicum L.)
... However, these significantly change when the tubers are exposed to unfavorable conditions e.g. temperature, light, injury (Barceloux, 2009). ...
... Cooking the potato only slightly affects the levels of glycoalkaloids (Bushway and Ponnampalam, 1981); (Friedman, 2006). Glycoalkaloids show relatively high heat stability with their concentrations only being reduced by about 40% when potatoes are heated to 210 o C for 10 minutes (Barceloux, 2009). Boiling or microwaving whole tubers has little or no effect in terms of reducing the glycoalkaloid content (Mulinacci et al., 2008), but peeling of potatoes before boiling results in about 39% reduction in the content of glycoalkaloids (Tajner-Czopek et al., 2008). ...
... Although frying has been reported to be the most effective method of lowering the levels of glycoalkaloids, reported differences exist between raw, peeled and fried potatoes (Pęksa, Gołubowska, Aniołowski, Lisińska, and Rytel, 2006; Tajner-Czopek, Rytel, Kita, Pęksa, and Hamouz, 2012). However, it has been indicated that deep-frying temperatures of about 150°C do not result in significant changes in glycoalkaloid content since their degradation usually only begins at temperatures above 170 °C (Barceloux, 2009). Glycoalkaloids formation, fortunately, is localized near the skin hence peeling the potato before cooking can reduce the level (Rytel et al., 2005). ...
The thesis is about assessment of the occurrence of glycoalkaloids in potato varieties in Kenya. Glycoalkaloids are natural toxins in the potato which at high levels pose a food safety concern. Their accummulation in the potato is subject to post-harvest handling factors such as light, temperature and bruising. They are associated with greening in potatoes during storage and handling. The work is in three parts: 1)Assessment of postharvest handling practices and perception of potato safety among potato traders in Nairobi markets; 2)Determination of levels of glycoalkaloids in commercial potato varieties in traded in Nairobi; and 3)Determination of the effect of storage conditions of light and temperature on selected potato varieties.
... Potato (Solanum tuberosum L.) is a common staple food in the human diet [1]. There are two major potato glycoalkaloids (PGAs), α-solanine and α-chaconine ( Fig. 1), which constitute approximately 95% of the glycoalkaloids (GAs) in potato tubers [2,3]. The ratio of α-solanine to α-chaconine in potato tubers is about 2:3 [3], and the PGA content of peel is higher than that of the tuber flesh, especially for α-chaconine [4][5][6]. ...
... There are two major potato glycoalkaloids (PGAs), α-solanine and α-chaconine ( Fig. 1), which constitute approximately 95% of the glycoalkaloids (GAs) in potato tubers [2,3]. The ratio of α-solanine to α-chaconine in potato tubers is about 2:3 [3], and the PGA content of peel is higher than that of the tuber flesh, especially for α-chaconine [4][5][6]. Generally, the PGA content of most commercial potatoes does not exceed 10 mg/100 g [3]. ...
... The ratio of α-solanine to α-chaconine in potato tubers is about 2:3 [3], and the PGA content of peel is higher than that of the tuber flesh, especially for α-chaconine [4][5][6]. Generally, the PGA content of most commercial potatoes does not exceed 10 mg/100 g [3]. The maximum acceptable PGA content has been set at 20-25 mg/100 g of fresh potato weight [7]. ...
Purpose
The potato glycoalkaloids (PGAs), α-solanine and α-chaconine can exert adverse effects on human health when consumed in excess. This study aimed to investigate the optimal extraction method for the quantitative analysis of PGAs in whole blood by using ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) and to apply this validated method to postmortem blood.
Methods
A total of 200 µL of human whole blood was prepared for PGA extraction. For validation, a solid-phase extraction (SPE) using Oasis® PRiME HLB, in which extraction could be performed in three simple steps (sample loading, washing, and elution) was used, with no need for both conditioning and equilibration of columns for sample preparation.
Results
In this method, the limit of detection and the lower limit of quantification (LLOQ) of both α-solanine and α-chaconine were 1 and 2 µg/L, respectively. The calibration curves of the two compounds were obtained with good linearity in the range of 2–100 µg/L. The recovery rates at the LLOQ of α-solanine and α-chaconine were ≥ 91.8% and ≥ 85.9%, respectively. The validation data (intra- and inter-day combined) for accuracy ranged from 93.5 to 106.6% for α-solanine and from 93.9 to 107.7% for α-chaconine. This validated method was successfully applied to one forensic autopsy case, and the concentrations of α-solanine and α-chaconine in the postmortem cardiac blood were 45.1 and 35.5 µg/L, respectively.
Conclusions
This validated UHPLC–MS/MS with SPE for quantitative analysis of PGAs could be useful in forensic toxicology.
... Um exemplo de uma espécie vegetal que apresenta toxicidade devido a sua estocagem é a batata (Solanum tuberosum L). Apesar do alto consumo, ela possui substâncias tóxicas, os glicoalcaloides, que podem induzir efeitos adversos tais como vômitos, diarreia e dor abdominal (Mensinga et al, 2005;Barceloux, 2009) Barceloux, 2009). Normalmente, as batatas possuem baixa concentração de glicoalcaloides tóxicos, mas a concentração destas substâncias pode aumentar devido a variabilidade genética e ao processo inadequado de estocagem, como por exemplo estocagem a baixa temperatura (Barceloux, 2009). ...
... Um exemplo de uma espécie vegetal que apresenta toxicidade devido a sua estocagem é a batata (Solanum tuberosum L). Apesar do alto consumo, ela possui substâncias tóxicas, os glicoalcaloides, que podem induzir efeitos adversos tais como vômitos, diarreia e dor abdominal (Mensinga et al, 2005;Barceloux, 2009) Barceloux, 2009). Normalmente, as batatas possuem baixa concentração de glicoalcaloides tóxicos, mas a concentração destas substâncias pode aumentar devido a variabilidade genética e ao processo inadequado de estocagem, como por exemplo estocagem a baixa temperatura (Barceloux, 2009). ...
... Apesar do alto consumo, ela possui substâncias tóxicas, os glicoalcaloides, que podem induzir efeitos adversos tais como vômitos, diarreia e dor abdominal (Mensinga et al, 2005;Barceloux, 2009) Barceloux, 2009). Normalmente, as batatas possuem baixa concentração de glicoalcaloides tóxicos, mas a concentração destas substâncias pode aumentar devido a variabilidade genética e ao processo inadequado de estocagem, como por exemplo estocagem a baixa temperatura (Barceloux, 2009). Considerando os fatores relacionados ao indivíduo, a toxicidade pode ser decorrente do uso de plantas medicinais por crianças e idosos, durante a gravidez ou lactação, do estado nutricional do indivíduo, do período de utilização, e da presença de doenças crônicas que interferem no metabolismo (Silveira et al., 2008). ...
As plantas produzem uma grande variedade de metabólitos secundários que frequentemente são relacionados a mecanismos de proteção da planta contra predadores e patógenos. As espécies tóxicas são aquelas capazes de produzirem compostos que podem causar alterações metabólicas prejudiciais ao homem e aos animais. A toxicidade apresentada por uma espécie vegetal pode estar relacionada a fatores associados ao indivíduo, à planta, ao modo de exposição e a questões ambientais. A intoxicação, aguda ou crônica, causada por plantas é difícil de ser diagnosticada assim como a associação entre os sintomas e o consumo e/ou contato com algumas espécies é difícil de ser estabelecida. No âmbito da saúde pública, as intoxicações causadas por plantas possuem impacto expressivo. No Brasil foram registrados 1026 casos em 2012, sendo que a maior parte deles ocorreu com crianças de 0 a 4 anos, de acordo com os dados do SINITOX. O objetivo deste trabalho foi realizar um levantamento bibliográfico de espécies vegetais, brasileiras e exóticas aclimatadas, citadas como tóxicas apesar de serem utilizadas com fins ornamentais e medicinais.
... Here too we find some injurious plant species, though perhaps not as harmful as the amount of calories and alcohol you may consume as part of your feast. 1 Though the foliage is trimmed off, our roast potatoes (Solanum tuberosum) are a nightshade relation of the Christmas cherry, and also contain solanine glycoalkaloids 25 26 which are produced by the "eyes" (growing buds) on exposure to light and are not destroyed at cooking temperatures. 27 Fortunately, the potato tuber holds the lowest concentrations of solanines of all the nightshades mentioned in this article, which are poorly absorbed by the gastrointestinal tract and rapidly excreted. 26 27 So please feel free to tuck into your spuds. ...
... Potato sprouts and green potatoes are the most dangerous, 5 and potato consumption has resulted in rare outbreaks of solanine poisoning, 28 perhaps from cultivars with a higher concentration of toxin or from plants subject to abnormal physiological stress. 27 Solanine in unusually high amounts causes vomiting, diarrhoea, delirium, and tachycardia. 28 Your buttered parsnips ought to be fine though, as long as you are sure of their identity. ...
An unsystematic review, inspired by Christmas culture, examining the potential for harm from
consumption or exposure to plants associated with Christmas
... Potato juice, formed as one of the waste products in the potato starch production process, contains the majority of potato tuber nutrients, with the exception of fiber and starch. It consists of mineral compounds, protein, vitamins and glycoalkaloids, mainly solanine and chaconine (Barceloux 2009). With 1 ton of potatoes, up to 500 kg of potato juice can be produced, which are cumbersome to manage as waste due to the very high oxygen demand during the disposal process (Lasik et al. 2002). ...
... Freshly squeezed potato juice was obtained as a by-product of potato starch production from a starch plant (WPPZ S.A., Luboń, Poland). The spray drying was performed with a pilot scale P-dryer Niro Atomizer 6.3 (Denmark) under the following conditions: air temperature at the inlet of the drying chamber was 170 °C and 95 °C at the outlet, juice flow rate was kept at 12 dm 3 ...
Potato juice is a by-product in the production of starch from potato tubers. However, published studies indicate that it is a source of bioactive compounds with antioxidant and anti-inflammatory effects. The use of health-promoting additives may, however, affect the quality of the fresh final product as well as the stored one. Water behavior is one of the parameters whose analysis allows for the monitoring of the shelf life of products. Therefore, the research reported in this paper was aimed at investigating the effect of replacing wheat flour with spray-dried potato juice (SDPJ) at 2.5%, 5% and 7.5% on water behavior during bread staling. 1 H Nuclear Magnetic Resonance (NMR) was used to analyze the impact of SDPJ on the dynamics of water in bread crumb. The NMR analyzes revealed that 7.5% addition of SDPJ resulted in an increased ratio of bound to bulk water (decreased T 1 spin-lattice time) and decreased mobility of bulk water (decreased T 22 spin-spin time). The enriched breads also showed different dynamics of water during storage, however, in each of the analyzed variants a slight increase in T 1 was noted. It has also been shown that enrichment of bread in SDPJ accelerates the evacuation of water from the polymer network.
... Therefore, the use of potato proteins can be a new approach in preventing the-induced peri-anal dermatitis. PJ also contains glycoalkaloids, α-chaconine and α-solanine in quantities dependent on genetic and environmental factors as well as the post-harvest storage conditions [10,11]. Available data indicated that these compounds show anti-proliferative activity towards cancer cells originating from human skin [12], liver [13], prostate and breast [14]. ...
... 1). The acceptable limit for GA content in potatoes is 200 mg / kg of fresh potato tubers [10]. GA browning. ...
Potato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of PJ through implementation in the production of functional foods is to be considered, stabilization methods must be developed to allow long-term storage of this seasonal product. It is important that such methods are chosen with regard to their effect on the bioactive value of the obtained product. In this study, the impact of four stabilization methods on the antioxidant and cytotoxic activities of PJ was investigated. Elevated temperatures were used in thermal deproteinization used to obtain DPJW (deproteinated potato juice water) and spray-drying of FPJ (fresh potato juice) that resulted in SDPJ. Freeze drying and cryoconcentration were the low temperature processing methods that yielded PJL (potato juice lyophilisate) and CPJ (cryocorncentrated potato juice), respectively. All processed materials were characterized chemically and compared with raw materials in terms of phenolic compounds content, antioxidant activity as well as cytotoxicity to human tumor cells isolated from the gastric mucosa (Hs476T cell line), colon (Caco-2 and HT-29 cell lines), and normal cells isolated from the small intestine and colon epithelium (IEC-6 and NCM460 cell lines). It was stated that high-temperature processes-thermal deproteinization and spray-drying-yielded products with increased antioxidant potential (TEAC) that also showed increased cytotoxic activity towards intestinal cancer cells. At the same time the cytotoxicity towards normal cells remained on par with that of fresh PJ (IEC-6 cells) or decreased (NCM460 cells). Thermal deproteinization significantly decreased the content of glycoalcaloids in the juice, while spray drying did not have such an effect. The two low-temperature processes investigated-cryoconcentration and freeze drying-did not affect the PJ cytotoxic activity towards any of the cell lines used in the tests, whereas they did affect the antioxidant properties and glycoalcaloids content of PJ.
... Due to their antioxidative properties, the skins of coloured-flesh potatoes may be applied as food additives. Potato skin may, however, contain toxic compounds or antinutrients such as total glycoalkaloids (TGA), (a-chaconine and a-solanine), commonly referred to as solanine (Friedman, 2006;Donald, 2008;Friedman & Levin, 2009;Ginzberg et al., 2009;Ostry et al., 2010). Glycoalkaloids are strong toxins with a toxicity comparable to strychnine and arsenic (Friedman, 2006;Haase, 2010). ...
... Glycoalkaloids are compounds that occur in all anatomical parts of potato plants (Donald, 2008;Ginzberg et al., 2009;Knuthsen et al., 2009;Haase, 2010); the highest concentrations are found in parts of the plant with high metabolic activity, for example flowers, fruits, young leaves and sprouts (Shepherd et al., 2016). The content of glycoalkaloids may reach ca. ...
In the last ten or so years, potatoes with purple or blue-flesh and derivative products, for example chips, have appeared on the European markets. The interest in this raw material and these products is increasing among both producers and consumers searching for novel and attractive choices. The anthocyanin content of the analysed potato varieties differed; a higher content of these pigments was determined in Blaue Elise var. potatoes. In blue-flesh varieties, the prevailing anthocyanins were acylated glycosides: petunidin and malvidin. The production process of French fries, chips and puree caused a decrease in the content of glycoalkaloids in semi-products and finished products, compared to the raw material. The greatest losses of α-chaconine and α-solanine were observed after tuber peeling (ca. 70%) and after frying (ca. 90%). French fries contained 3%, chips 16% and puree 17% of the initial amount of total glycoalkaloids. The losses of α-chaconine and α-solanine in the analysed semi-products and finished products were at the same level, regardless of the processing technology applied.
... Solanum tuberosum L.: Main glycosides of the plant, α-chaconine and α-solanine exhibit antifeedant, fungicide, and pesticide activities and both are used in the treatment of asthma and epilepsy (Jensen, P.H., 2008). Alkaloid solanine is gastrointestinal toxic phytochemical of the plant (Barceloux, D.G., 2009). Argemon mexicana L.: Yellow juice of the plant is used to treat dropsy, jaundice and cutaneous affections (Sarkar, 1926). ...
... Solanum lycopersicum L.: Tomato leaves and stems contain solanine that is toxic if ingested, causing digestive upset and nervous excitement (Pittenger, D.R., 2002;Barceloux, D.G. 2009). Fruit contain lycopene, due to lycopene it is ...
... Solanum tuberosum L.: Main glycosides of the plant, α-chaconine and α-solanine exhibit antifeedant, fungicide, and pesticide activities and both are used in the treatment of asthma and epilepsy (Jensen, P.H., 2008). Alkaloid solanine is gastrointestinal toxic phytochemical of the plant (Barceloux, D.G., 2009). Argemon mexicana L.: Yellow juice of the plant is used to treat dropsy, jaundice and cutaneous affections (Sarkar, 1926). ...
... Solanum lycopersicum L.: Tomato leaves and stems contain solanine that is toxic if ingested, causing digestive upset and nervous excitement (Pittenger, D.R., 2002;Barceloux, D.G. 2009). Fruit contain lycopene, due to lycopene it is ...
... Algunas investigaciones han reportado que tiene propiedades antihipertensivas (Vlachojannis et al., 2010), anticancerosas (Seun, et al., 2006) y antimicrobianas . Sin embargo, los subproductos como la cáscara y los brotes, no son aprovechados y se consideran residuos de la agroindustria (Charmley et al., 2006); además de representar problemas de depósitos que son propensos a descomposición microbiana rápida, también suelen ser convertidos en alimento no balanceado para ganado, provocando en ocasiones intoxicación en los animales, puesto que el tubérculo de papa contiene una serie de metabolitos tóxicos como los glicoalcaloides solanina y chaconina (Barceloux, 2009) y otras sustancias presentes en la cáscara de papa, como calistegina A3 y B2, que actúan como defensa química contra bacterias, virus e insectos (Friedman, 2004). Estudios previos han encontrado diferentes niveles de estas sustancias en distintas variedades de papa y diferentes partes de la planta tales como, cáscara, raíz, brote, hojas y pulpa (Friedman et al., 2003;Pia et al., 2009). ...
... Este comportamiento puede estar asociado al contenido de compuestos como esteroides y alcaloideos (Tabla 1). Estudios previos realizados por Barceloux, (2009) y Bacigalupo et al. (2004 demostraron que existen mayores concentraciones de glicoalcaloides y fenoles en cáscara de papa. Además, se ha reportado que la cáscara de papa presenta actividad antimicrobiana contra Salmonella y E. coli (Rodríguez de Soltillo et al., 1998). ...
En este estudio se evaluo el efecto de diferentes solventes para la extraccion de sustancias bioactivas de la cascara y brote de la papa, variedad Fianna. Para definir la mejor extraccion con solventes como agua (Ac), hidroxido de amonio (HA) y etanol-acido (EA), se realizo un estudio fitoqui-mico y antimicrobiano donde se utilizaron a bacterias como E. coli O157:H7, S. typhimurium, L. ivanovii y S. aureus. En todos los extractos de cascara y brote se observo variabilidad en los parametros analizados, dependiendo de los solventes de extraccion. Los resultados del analisis fi toquimico mostraron la presencia de varios grupos de compuestos como alcaloides, glucidos y esteroides. La extraccion Ac no presento actividad antibacteriana y las extracciones HA y EA resultaron ser mas efectivas en la eliminacion de S. aureus y L. ivanovii. E. coli O157:H7, por el contrario S. typhimurium mostro mayor resistencia a estos tipos de extractos. Para el analisis de concentracion minima inhibitoria (CMI) y concentracion minima bactericida (CMB) se utilizo el extracto EA por resultar el de mayor actividad antimicrobiana. La CMI resulto entre 6.25 a 50 mg/mL y la CMB 25 y >50 mg/mL. Estos resultados permiten argumentar el potencial aprovechamiento de estos extractos.
ABSTRACT
In this study the eff ect of diff erent solvents for extraction of bioactive substances from peel and sprout of the potato variety Fianna were evaluated. To defi ne the best extraction with solvents such as water (Ac), ammonium hydroxide (HA) and ethanol-acid (EA), a phytochemical study was conducted and an antimicrobial evaluation with the bacteria E. coli O157:H7, S. typhimurium, S. aureus and L. ivanovii. A variability was detected in peel and sprout extracts between solvent of extraction. The phytochemical analysis showed the presence of several groups of compounds among which included alkaloids, steroids and carbohydrates. The antimicrobial evaluation showed that the Ac extractions exhibited no antibacterial activity and HA and EA extractions were more eff ective in eliminating S. aureus and L. ivanovii. E. coli O157: H7. In contrast S. typhimurium showed increased resistance to these extracts. For the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) analysis, EA extract was used due to its higher antimicrobial activity. The MIC was between 6.25 to 50 mg/mL and 25 MBC and > 50 mg/mL. These results allows to consider the potential use of these extracts.
... Komisi Ilmiah Keamanan Pangan EU menetapkan batas aman kadar BPA adalah tidak lebih dari 10 μg/kg berat badan/hari sedangkan oleh EPA Amerika Serikat maksimum adalah 50 μg/kg berat badan/hari). Meskipun dalam kadar yang relatif rendah, namun apabila terpapar dalam jangka waktu yang lama maka kemungkinan akan berakibat merugikan bagi kesehatan (Schecter, 2010 (Barceloux, 2008). ...
Setiap orang memiliki kebutuhan pangan berbeda-beda tergantung kebutuhan dan pertimbangan aktivitas. Bahan pangan yang tersedia sebagai sumber gizi yang bermanfaat bagi kesehatan manusia. Dalam konsep pangan, pangan dikonsumsi karena memiliki gizi baik makro maupun mikro. Kebutuhan tersebut harus dicukupi baik dari segi kualitas maupun kuantitas. Ketimpangan asupan zat gizi akan menyebabkan terganggunya kesehatan manusia. Berbagai upaya baik perbaikan proses maupun penambahan zat gizi dilakukan untuk mencegah terjadinya kekurangan gizi yang terjadi. Dalam buku ini diharapkan akan menambah pengetahuan pembaca tentang peran penting pangan dan gizi dalam kehidupan manusia. Beberapa topik yang akan dibahas di antaranya: Bab 1 Pengantar Pangan dan Gizi Bab 2 Kandungan dan Fungsi Zat Gizi Bab 3 Metabolisme Zat Gizi Bab 4 Nilai Gizi Bahan Pangan Bab 5 Pola Konsumsi Pangan Bab 6 Kebutuhan Zat Gizi Bab 7 Upaya Perbaikan Gizi Bab 8 Kecukupan Zat Gizi Bab 9 Status Gizi Bab 10 Malnutrisi Bab 11 Fortifikasi dan Anti Gizi Bab 12 Keamanan Pangan dan Gizi Bab 13 Sistem Kewaspadaan Pangan dan Gizi (SKPG)
... The 997 antiviral activity of chaconine was evident against herpes simplex virus (HSV) (Thorne et 998 al., 1985). In natural medicine, Africans use α-solanine and α-chaconine from potatoes to 999 treat human immunodeficiency virus (HIV) infections (Barceloux, 2009). Herpes simplex, 1000 H. genitalis, and H. zoster are also reported to be inactivated by GAs (Chataing et al., 1999). ...
Potatoes (Solanum tuberosum L.), consumed daily by millions of people around the world, are one of the most important food crops. Potato juice (PJ) is a by-product of the starch production process and contains all the constituents of potato tubers except starch and fiber. A large volume of PJ is produced annually during the starch campaign. Currently, it can, at best, serve as a source of protein for animal nutrition. The proteins are isolated using an acidification and thermal treatment, and the remaining liquid fraction is generally considered a problematic waste. Literature reports indicate that PJ is a valuable raw material not only because of its high nutritional value but, above all, due to the biological activity that can facilitate the treatment of certain gastrointestinal tract diseases. Medicinal use of PJ in folk medicine dates back to the beginning of the 19th century when it was used to alleviate the symptoms of gastrointestinal tract dysfunctions. Currently, the compounds responsible for this activity have been identified, and their mechanism of action is known. Additionally, many more compounds were found in potato which are responsible for invoking various health-benefiting effects. This manuscript provides an overview of the data published on the production of potatoes and the accompanying PJ. First, the chemical characteristics of the protein and non-protein fractions are described together with the conventional methods for the handling of this by-product. Second, novel technologies of PJ processing are presented with emphasis on the separation of protein and its hydrolysis, and various potential applications in food technology and biotechnology. Finally third, the medical potential of PJ is reviewed. This includes antimicrobial, antioxidant, anti-inflammatory, anticancer, antiobesity, antidiabetic, antihyperlipidemic, antihypertensive activities of various constituents of the juice. The wide range of potential applications and a vast spectrum of beneficial properties make PJ a substance well worth the attention of researchers and industry.
... Almost 95% of the GAs of potatoes are α-solanine and α-chaconine [51]. Due to slight differences in structure, and thus similar physicochemical properties, publications often include the total content of GAs, without distinguishing individual compounds that make up this group of compounds [52]. The use of mass spectrometry allowed to determine the content of both main GAs in the analyzed juices, and the results are presented in Figure 2. It was shown that the juices from PJ4 and PJ3 varieties had the lowest GA content, and the highest levels were observed for PJ1 and PJ6. ...
The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a by-product of the starch production process. Among the most frequently described activities are anti-inflammatory, antioxidant, and cytotoxic effects. Nevertheless, this waste juice is produced by the processing of many varieties of potatoes with different proportions, which does not allow to conclude on the biological activity of individual varieties. This article is a report on the antioxidant activity of PJ from 7 selected potato varieties, their profile of polyphenolic compounds and the content of glycoalkaloids. The use of similar cultivation conditions allowed to eliminate the influence of environmental factors on the content of the analyzed compounds. The influence of PJ on the growth of probiotic, commensal and pathogenic bacteria was also assessed. It was shown that the varieties significantly influenced the differences in antioxidant activity as well as the content of glycoalkaloids, but despite the observed differences, none of them showed antimicrobial activity. Therefore, it can be concluded that an appropriately selected variety will make it possible to obtain PJ that will be characterized by high anti-oxidant activity, and at the same time will be safe from the toxicological point of view.
... All green parts of the potato plant contain toxic solanine in higher concentrations for natural protective purposes against pests. The edible part of the plant, the tuber, may normally contain solanine as well, but in much lower concentrations (Barceloux, 2009). Due to the sunlight induced formation of these toxic compounds, and accumulation (mainly in and close to the potato skin), the consumption and possible food industrial use of freshly harvested and/or not properly stored potato may be hazardous for human health. ...
Among improper harvest and/or postharvest storage conditions, the effect of direct sunlight plays an important role in quality degradation of potato resulting in the development of green surface color based on chlorophyll formation associated with the formation of poisonous chemicals – glycoalcaloids – known as α-chaconine and α-solanine. Yellow skinned and fleshed potatoes with or without visible initial marks of green surface color were stored at normal room temperature under direct natural (sun)light conditions for almost two months. The aim of this study was the preliminary investigation of the sunlight induced formation of chlorophyll related compounds in potato indirectly by the detection of chlorophyll development. This attempt was based on nondestructive determination of chlorophyll related spectral and fluorescence indices for both sunlight exposed and unexposed potato sides. For both potato groups the chlorophyll content related DA-index® and chlorophyll fluorescence characteristics (F 0 , F m , F v and F v /F m ) increased during the storage period representing chlorophyll formation. In the case of F m , F v and F v /F m values, the yellow samples reached the values of the initial spotted green samples by the 7 th –9 th days. From this time, the chlorophyll fluorescence values changed only minimally. After storage day 34, in the case of both at day 0 yellow and green spotted potatoes, the sunny side's F 0 value was lower than that of shaded side. Close relationship was found between the results of Walz monitoring-PAM (Pulse Amplitude-Modulated) chlorophyll fluorometer and the PSI (Photon Systems Instruments) chlorophyll fluorescence imaging device (e.g. F v R ² = 0.7226). According to our preliminary results, the Vis/NIR DA-meter®, the monitoring-PAM and the chlorophyll fluorescence imaging fluorometers were found to be suitable nondestructive devices for further investigations concerning the postharvest chlorophyll formation based greening phenomena, which is associated with solanine development in potato.
... Mature tomatoes don"t have any detectable quantity of tomatine. Tomato plants are harmful to dogs when they consume huge amount for the fruits (Pittenger, 2002;Barceloux, 2009). ...
Plant toxins are substances produced as secondary metabolites that are identical to extra cellular bacterial toxins in their properties. They show both useful and harmful effects to human beings. They show a wide range of side effects from minor itching, nausea, vomiting to adverse effects like psychosis, teratogenicity, arrhythmias. Natural toxins are present in numerous types of plants. These types of compounds whenever consumed in large quantity or when they are not cooked properly may lead to food poisoning. Plant toxins are found naturally in vegetables and fruits which have been the common food sources. Natural toxins can also be found in plants because of natural choice as well as new reproduction methods which enhance these defensive mechanisms. Different kinds of natural toxins can be present in various parts of a plant like roots, tubers, stems, fruits, buds and foliage. There are many classes of toxic compounds like phenols, alkaloids, terpenoids, flavonoids, tannins, anti-vitamins, proteins, etc. plant toxins are described according to the organ system in the human body which they affect, e.g., cardiotoxins, neurotoxins, etc. The degree of toxicity also depends on the location, climatic factors, growing season, variety and age. The people are advised to be cautious in the amount of intake and are recommended to observe the effects after ingestion.
... Therefore, by consumption of tomato lead toxicity can be reduced among the children. Because tomato is a rich source of vitamin C due to this, it can able to lower this risk factor (Barceloux 2009). ...
Tomato is the major fruit and vegetable crop produced worldwide. India is the second-largest producer of tomato after China. According to FAOSTAT 2018, India produced18.74 million tons with productivity rate 21.24 ton/Ha. Consumption of tomato fruits is considered as healthy diets that have potential to reduce the risk of cancer, osteoporosis and cardiovascular disease. People who used to eat tomatoes regularly have a reduced risk of increasing cholesterol level, heart disease, blood pressure, cell damage, and blood sugar. Tomato fruit is the rich source of lycopene. Lycopene is a carotenoid that is present in tomatoes, processed tomato products and other fruits. It is one of the most potent antioxidant molecules among dietary carotenoids. Dietary intake of tomatoes and tomato products containing lycopene has been shown to be associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease. Regular intake of tomato also has many benefits in other many diseases and disorders like counteract acidosis, reduce migraines, boost immunity, natural sunscreen, strengthen bones, treatment of vasodilation, lead toxicity, eye disorder and wound repair.
... The potato species (Solanum tuberosum L.) are specific products consumed massively, these species present steroidal alkaloids, and when it is not well stored, can cause symptoms of poisoning such as respiratory distress, nausea, vomiting, and diarrhea related to acetylcholinesterase inhibition [7,8]. The primary steroidal glycoalkaloids in potato tubers are R-solanine and R-chaconine, being glycosylated forms of the steroidal alkaloid solanidine, these often improve the flavor of the potato [9]. ...
Potato tocosh is a naturally processed potato for nutritional and curative purposes from traditional Peruvian medicine. The aim of this study was to investigate the acute and sub-acute toxicity of tocosh flour (TF). For sub-acute toxicity, TF was administered orally to rats daily once a day for 28 days at doses of 1000 mg/kg body weight (BW). Animals were observed for general behaviors, mortality, body weight variations, and histological analysis. At the end of treatment, relative organ weights, histopathology, hematological and biochemical parameters were analyzed. For acute toxicity, TF was administered orally to mice at doses of 2000 and 5000 mg/kg BW at a single dose in both sexes. Body weight, mortality, and clinical signs were observed for 14 days after treatment. The results of acute toxicity showed that the median lethal dose (LD50) value of TF is higher than 2000 g/kg BW but less than 5000 mg/Kg BW in mice. Death and toxicological symptoms were not found during the treatment. For sub-acute toxicity, we found that no-observed-adverse-effect levels (NOAEL) of TF in rats up to 1000 g/kg BW. There were statistically significant differences in body weight, and relative organ weight in the stomach and brain. No differences in hematological and biochemical parameters were observed when compared with the control group. For sub-acute toxicity, histopathological studies revealed minor abnormalities in liver and kidney tissues at doses of 5000 mg/Kg. Based on these results, TF is a traditional Peruvian medicine with high safety at up to 1000 mg/kg BW for 28 days in rats.
... Jayawardena ve Smith (2010), tarçın yapraklarından üretilen uçucu yağın %98'den fazla eugenol içerdiğini bildirmişlerdir. Tarçın, GRAS (Generally Recognized as Safe) statüsünde bir gıda katkı maddesidir (Barceloux, 2009). Yapılan bir araştırmada, tarçının yüksek antimikrobiyal aktiviteye sahip olduğu ve en güçlü antimikrobiyal aktivitesinin pH 4'ün altında gerçekleştiği belirlenmiştir (Akarca vd., 2015). ...
Kaymak yüksek süt yağı içeriği (en az %60) sayesinde beslenme açısından büyük önem taşıyan kendine has bir tat ve kokuda olan bir süt ürünüdür. Bu çalışmada, inek sütünden üretilen kaymaklara tarçın (%0.3) ve tarçın uçucu yağı ilave edilerek (% 0.002 ve %0.005) iki farklı oranda kaymak üretilmiş ve kontrol grubu (tarçın ilavesiz) ile karşılaştırılmıştır. Toplamda 4 örnek üzerinden numunelerde meydana gelebilecek değişiklikler kimyasal, mikrobiyolojik ve duyusal analizlerle değerlendirilmiştir. Örnekler arasındaki farklılıklar istatistiksel olarak incelenerek sonuçlar yorumlanmıştır. Toz tarçın ve tarçın uçucu yağı ilave edilen örneklerde, titrasyon asitliği değeri daha düşük tespit edilmiştir. Yapılan duyusal değerlendirmede sütten gelen kötü süt kokusu ve ekşi koku ve tat kusurlarını bu maddelerin maskelediği belirlenmiştir. Kontrol örneklerinden sonra en yüksek kabul edilebilirlik değerlerine toz tarçın ilave edilen örneklerde rastlanmıştır. Bu örnekleri % 0.005 tarçın uçucu yağı eklenen örnekler takip etmiştir. Kaymaklarda % 0.3 toz tarçın ve % 0.005 oranında kabuk tarçın uçucu yağının ilavesinin gerek ürünün fonksiyonel özelliklerini artırması, gerekse duyusal kabul edilebilirliğini arttırması ve ürün çeşitliliği kazandırması açısından değerlendirilebileceği sonucuna varılmıştır.
... Doctors often recommend plenty of tomato in the diet if you are in need of a blood purifier or thinner. ill effect, and the green fruit is sometimes used for cooking, particularly as fried green tomatoes (Barceloux 2009;Mcgee 2009). Bassler et al. (2009) identified two novel tomato seed allergens, IgE-reactive legumin and vicilin proteins, by multidimensional protein fractionation−mass spectrometry and in silico epitope modelling. ...
... Food Glycoalkaloids: Distribution, Structure, Cytotoxicity, Extraction, and Biological Activity DOI: http://dx.doi.org/10.5772/intechopen.82780 21 h; it disrupts the membrane of red blood cells and other cellular membranes and exhibits poor absorption in the gastrointestinal tract, its highest distribution is in spleen, but levels in blood become greatest after about 5 h [46,47]. Therefore, accumulation of GAs in the body may occur which eventually can lead to adverse health effects [47]. ...
... In a similar study by Almança et al. (2011) the hydroalcoholic extract of Solanum cernuum was used up to 25 g/Kg body weight in acute toxicity and 0.1 to 1.4 g/Kg body weight in sub-acute toxicity using mice without exhibiting any toxicity. Despite higher doses and the plant species exhibiting no toxicity to mice, other Solanaceae family induce toxic effects on man and animals (Barceloux, 2009) Therefore, in order to suggest whether the multiple doses of A. rabaiensis will cause effects to biochemical, haematological parameters and organs weight of the host, sub-acute toxicity study is recommended. Table 1 present the general characteristics and behaviour observations during acute toxicity study ...
... In the case of the analyzed product, the content of any of these compounds was lower than 1 mg per 100 g of the product (Table 1). According to the available toxicological data, such concentrations should not create a significant risk [68,69], provided that PJPC is used as an additive in a limited quantity. ...
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.
... They also contain solanine, a toxic alkaloid found in potato leaves and other plants in the nightshade family. Use of tomato leaves in herbal tea has been responsible for at least one death (Barceloux, 2009). Phytochemicals are becoming increasingly known for their antioxidant activity, especially flavonoids, which is a group of natural products with many biological and pharmacological activities like antibacterial, antiviral, antioxidant, anti-inflammatory and anti-mutagenic effects (Naseer et al., 2012). ...
Tomato (Solanum lycopersicum [Lin.] Con., Solanaceae) is important for global food security. Although leaves, ripe and unripe fruits are consumed, the ripe fruits are most preferred. Four Tomato accessions were collected from traditional agriculture system in Edo State, Southern Nigeria and cultivated. Standard methods were employed to analyze the leaves, ripe and unripe fruits of the tomato accessions for phytochemical and proximate constituents. The results suggest that the tomato accessions had high moisture in ripe fruit of accession A4 (76.62%), high carbohydrate in the leaf of accession A3 (18.55%) and high protein contents in leaf of accession A2 (8.37%). The samples were also found to have large amounts of phytochemicals such as β-carotene in ripe fruit of accession A4 (1720 µ/g), glycoside in the leaf of accession A4 (23.76 mg/g), flavonoid in the leaf of accession A2 (7.66 mg/g) and vitamin C in ripe fruit of accession A4 (1.78 mg/g). This study has emphasized the critical role of tomato to world food security as the proximate chemical and secondary biochemical composition are vital to enhancing human and animal health.
... Because the tomato is related to the belladonna plant, it was also assumed to be toxic. Unbeknownst to those who assumed the worst, however, the tomato contains only enough solanine in its leaves and immature fruit to induce mild gastrointestinal distress and vomiting, but nothing nearly so disastrous as deep sleep or death (Barceloux 2009). Europeans didn't figure this out for some time and convictions proliferated with regard to the dark side of the tomato. ...
Fresh? Juice? Paste? Canned? Stewed? Diced? Pureed? Sun Dried? Salsa? Sauce? Ketchup? Rare is the cuisine that does not make use of the tomato in some way, shape, or form, and the resulting culinary popularity of the tomato has led to its proliferation in fields and farms around the world. While producing good profit margins, tomatoes can be difficult to grow. The tomato doesn’t like it too hot, too chilly, too wet, too dry, or too fertile. Many don’t ripen at the same time. Most are easily bruised... Enter the world of sensors and modern sensing technology. The Internet of Things (IOT), when using well chosen, well networked, and well aggregated sensors, has shown tremendous potential to support precision agriculture and better tomato growing practices. This book explores key opportunities to marry the potential of sensors that are networked within the IOT to the needs of tomato production in ways that are economically fruitful, technologically robust, and sustainable overall.
... However, in the process of storage and transportation, potato is easy to become green and spout in inappropriate environment [16,17]. Sprouted potato contains high concentration of solanine that is a toxic glycoalkaloid [18]. The reproductive toxicity of solanine has been assessed in vitro or in vivo animal studies [15,[19][20][21][22][23]. ...
Background
The association between maternal consumption of sprouted potato during periconceptional period on the development of neural tube defects (NTDs) or orofacial clefts (OFCs) remains unclear. We aimed to examine the association between maternal consumption of sprouted potatoes during periconceptional period and risks of NTDs or OFCs.
Methods
Subjects included 622 NTD cases, 135 OFC cases and 858 nonmalformed controls, were recruited from a case-control study in Shanxi Province of northern China between 2002 and 2007. Information on demographics, maternal sprouted potato consumption, lifestyle behaviors and folic acid supplementation was collected.
Results
Consumption of sprouted potatoes was associated with elevated odds of total NTDs (OR = 2.20; 95% CI, 1.12–4.32) and anencephaly (OR = 2.48; 95% CI, 1.10–5.58); no association for spina bifida or encephalocele. Sprouted potato consumption increased the risk of total OFCs (OR = 3.49; 95% CI, 1.29–9.49) and cleft lip with or without cleft palate (CL ± P) (OR = 4.03; 95% CI, 1.44–11.28).
Conclusion
Maternal consumption of sprouted potatoes during periconceptional period may increase the risks of NTDs and OFCs. Given that potato is commonly consumed around the world, improper preservation and use should be a matter of concern in respect of the potential teratogenicity.
Electronic supplementary material
The online version of this article (10.1186/s12937-018-0420-4) contains supplementary material, which is available to authorized users.
... Aspects such the interaction between food nutrients, ruminal microbes, plant alkaloids are not understood and therefore an understanding could help to optimize utilization of ruminant diets. It is known to be very toxic even in small quantities (Barceloux 2009) but modern varieties of potato have been bred for reduced solanine concentrations and therefore are safe for human consumption. Solanine has fungicidal, pesticidal and antimicrobial properties (Pose et al. 2009) and it is one of the plant's main natural defences. ...
... It is an important characteristic, because potato tubers contain starch, proteins, ascorbic acid, carbohydrates, minerals, vitamins and fibre, making it a nutrient with low fat content. Preservation of potatoes for consumption can be achieved by putting fully grown potatoes in the appropriate environment (average storage temperature, dark room) and making sure they are kept away from possible harm, such as pressure, physical injury [1] [3]. Potatoes around the world can be divided not only by species and variety, but also by colour. ...
The increasing amount of food waste througout the world is becoming a major problem for waste management plants. The food waste produced amounts to 1.3 million tons a year. This is a resource that could be used for production of new products. Decreasing fossil resources and a rapidly growing population lead to the necessity to produce more food and to replace existing with new materials ones that are biological and produce little effect on environment. Bioeconomy is a method that can help achieve production of value-added products that use local resources and waste to manufacture products efficiently. In this article, we are looking at possibilities to use potatoes for production of new materials, such as bioplastics, antioxidants, proteins, instead of their conventional use for food production. We have studied potato components, extraction technologies and summed up possible directions for development for new products, looking at the use of processing waste as a raw material.
... Cuca y colaboradores (2006) indican que múltiples especies de Solanaceae contienen compuestos como alcaloides, saponinas esteroidales, esteroles, taninos, flavonoides, cumarinas y vitamina D, muchos de los cuales pueden ser tóxicos, lo que puede limitar el número de especies que puedan atacar a las especies de esta familia. El tomate propiamente registra la presencia del alcaloide tomatina que se halla en flores, hojas y tallos de la planta y en los frutos que no han madurado, pudiendo ser tóxicos a animales domésticos y los humanos en cantidades altas ( Barceloux 2009). ...
En este trabajo se exponen los resultados de la revisión de material de colecciones entomológicas, así como de literatura reciente acerca de la distribución, hospederos y duración de los estados de desarrollo de Frankliniella insularis Franklin 1908. Se presentan los resultados de un experimento acerca de la pupación de Frankliniella insularis Franklin 1908 en condiciones de laboratorio. Los resultados no coinciden con los datos acerca de la pupación de esta especie que fueron publicados en las primeras décadas del siglo pasado. Se discute las razones de estos resultados contrastados con los publicados anteriormente y se incluye una revisión del uso de recursos florales del árbol Tabebuia rosea (Bertol) por la especie F. insularis Franklin 1908. Palabras clave: Thrips, flores de Bignoniaceae, recursos alimenticios, pupación, ámbito geográfico. Abstract: This paper presents the results of the revision of material in collections as well some data from current literature about distribution, host-plants and time of development of Frankliniella insularis Franklin 1908. Results of a research about pupation behavior of Frankliniella insularis Franklin 1908 under laboratory conditions are included. The results do not match with the data published for this species in the early decades of last century. We discuss the reasons for these results contrasted with previously published data and include a review of the use of floral resources, particularly on flowers of the tree Tabebuia rosea by the species F. insularis Franklin 1908. INTRODUCCIÓN En las últimas décadas los estudios se han dirigido hacia la obtención de datos moleculares y estudios de asociaciones con simbiontes, los cuales pueden ser de ayuda en algunos aspectos para la comprensión de los procesos biológicos (Mound et al. 2010). Sin embargo, es fundamental recordar que las especies son en sí eventos biológicos, y desde este punto de vista una de las rutas de mayor importancia es la determinación de las especies no como meros eventos morfológicos o moleculares sino desde su biología completa (Haro 1999), aspecto que a menudo es descuidado. Por esta Aspectos de la biología de Frankliniella insularis Franklin 1908 (Thysanoptera: Thripidae) con especial énfasis en el sitio de pupación en la flor de Tabebuia rosea (Bertol) en el Valle Central de Costa Rica.
... Toxic glycoalkaloids are not usually detectable in the fruit (Friedman and Levin 1995). Tomatidine, the basic aglycone of glycoalkaloids (-tomatine and dehydrotomatine) in the tomato plant, can aid the defense of tomato plant against bacteria, fungi, viruses, and insects (Barceloux 2009). Friedman et al. (2000) have reported that tomatine has a strong affinity to cholesterol in vitro. ...
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Plant Breed. Biotech. 2016 (August) 4(3):362~372 http://dx. ABSTRACT The present study aimed to determine the contents of five flavonols and two glycoalkaloids as well as the antioxidant activities of leaf ethanol extracts of 50 tomato accessions. The antioxidant activity was assessed using different tests: 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picryl hydrazyl (DPPH), nitric oxide (NO), and total polyphenol content (TPC). Flavonols and glycoalkaloids contents were determined using a high performance liquid chromatography-diode array detector system. Among five flavonols and two glycoalkaloids, naringenin and tomatine were detected in tomato leaves at high concentrations. Of the 50 tomato accessions, IT 229711, IT2365203, and IT 207224 were found to have the highest contents of quercetin, kaempferol, and tomatine, respectively. Leaf extract of IT189949 exhibited the highest relative antioxidant capacity index (RACI). Among the five flavonols, myricetin showed positive correlations with DPPH, ABTS, and NO, while isorhamnetin had positive correlation with DPPH. These results will expand the chemical constitution database and provide information on tomato leaves. They are valuable for the development of functional foods or feed-additives.
... Glycoalkaloids are chemical compounds naturally produced by the secondary metabolism of some plant species, such as tomatoes (Lycopersicon esculentum), which belong to the genus Solanum Solanum (BARCELOUX, 2008). Tomatoes produce glycoalkaloids, among which α-tomatine is the most common. ...
: The ?-tomatine is a glycoalkaloid found in immature tomatoes (Lycopersicon esculetum). Currently, ?-tomatine has shown anticancer effects due to its anti-proliferative property. Stressors are one of the factors contributing to the antiproliferative activity of ?-tomatine that can modify cellular homeostasis. Among the cell stressors are the endoplasmic reticulum stress response elements, which can be altered leading to cell death. In the course of this study, we verified the expression of genes involved in the stress response of the endoplasmic reticulum in HepG2/C3A cells. The ?-tomatine reduced the viability of HepG2/C3A cells in a dose-dependent manner. Thus, we selected 2µg/mL of ?-tomatine (62% in cell viability) to evaluate the gene expressions. After 24 hours of exposure to ?-tomatine, the level of HSPA5 transcripts was reduced. The HSPA5 chaperone reduced marker is an indicative of homeostasis unbalance with the consequent lack of cellular resistance and, probably, cell death. Our results indicate the involvement of oxidative stress mechanisms in the death of HepG2/C3A cells exposed to ?-tomatine and show the effectiveness of the system as a future candidate for the cancer therapy studies.
... Cuca y colaboradores (2006) indican que múltiples especies de Solanaceae contienen compuestos como alcaloides, saponinas esteroidales, esteroles, taninos, flavonoides, cumarinas y vitamina D, muchos de los cuales pueden ser tóxicos, lo que puede limitar el número de especies que puedan atacar a las especies de esta familia. El tomate propiamente registra la presencia del alcaloide tomatina que se halla en flores, hojas y tallos de la planta y en los frutos que no han madurado, pudiendo ser tóxicos a animales domésticos y los humanos en cantidades altas ( Barceloux 2009). ...
... Calystegines accumulate in young tissues, such as potato sprouts, but they were also reported in the edible parts of the vegetables that are ingested. Obviously, they are nontoxic in general, and rare intoxications observed with potato consumption were attributed to the steroidal alkaloids in potatoes after inappropriate storage, e.g., solanine and chaconine (Barceloux 2009). Calystegines are not destroyed by boiling potatoes or other vegetables; they are heat-resistant. ...
Main conclusion:
Solanum tuberosum tropinone reductase I reduced tropinone in vivo. Suppression of tropinone reductase II strongly reduced calystegines in sprouts. Overexpression of putrescine N -methyltransferase did not alter calystegine accumulation. Calystegines are hydroxylated alkaloids formed by the tropane alkaloid pathway. They accumulate in potato (Solanum tuberosum L., Solanaceae) roots and sprouting tubers. Calystegines inhibit various glycosidases in vitro due to their sugar-mimic structure, but functions of calystegines in plants are not understood. Enzymes participating in or competing with calystegine biosynthesis, including putrescine N-methyltransferase (PMT) and tropinone reductases (TRI and TRII), were altered in their activity in potato plants by RNA interference (RNAi) and by overexpression. The genetically altered potato plants were investigated for the accumulation of calystegines and for intermediates of their biosynthesis. An increase in N-methylputrescine provided by DsPMT expression was not sufficient to increase calystegine accumulation. Overexpression and gene knockdown of StTRI proved that S. tuberosum TRI is a functional tropinone reductase in vivo, but no influence on calystegine accumulation was observed. When StTRII expression was suppressed by RNAi, calystegine formation was severely compromised in the transformed plants. Under phytochamber and green house conditions, the StTRII RNAi plants did not show phenotypic alterations. Further investigation of calystegines function in potato plants under natural conditions is enabled by the calystegine deprived StTRII RNAi plants.
... The structure of solanine ( Fig. 1A) is similar to human steroid hormones such as androgen, estrogen, progesterone, and other sex hormones. Solanine, like other alkaloids steroid, has a variety of bioactivities, such as anti-inflammatory, preventing asthma, antiallergic, regulate metabolism, and endocrine effects [7]. Studies have demonstrated that solanine inhibits the growth of many human cancers, including human colon, liver, cervical, lymphoma, and stomach cancer [8][9][10]. ...
Solanine, a naturally steroidal glycoalkaloid in nightshade (Solanum nigrum Linn.), can inhibit proliferation and induce apoptosis of tumor cells. However, the mechanism of solanine-suppressing prostate cancer cell growth remains to be elucidated. This study investigates the inhibition mechanism of solanine on cancer development in vivo and in cultured human prostate cancer cell DU145 in vitro. Results show that solanine injection significantly suppresses the tumor cell growth in xenograft athymic nude mice. Solanine regulates the protein levels of cell cycle proteins, including Cyclin D1, Cyclin E1, CDK2, CDK4, CDK6, and P21 in vivo and in vitro. Also, in cultured DU145 cell, solanine significantly inhibits cell growth. Moreover, the administration of NAC, an active oxygen scavenger, markedly reduces solanine-induced cell death. Blockade of P38 MAPK kinase cannot suppress reactive oxygen species (ROS), but can suppress solanine-induced cell apoptosis. Also, inhibition of ROS by NAC inactivates P38 pathway. Taken together, the data suggest that inhibition of prostate cancer growth by solanine may be through blocking the expression of cell cycle proteins and inducing apoptosis via ROS and activation of P38 pathway. These findings indicate an attractive therapeutic potential of solanine for suppression of prostate cancer.
... Mature tomatoes don't have any detectable quantity of tomatine. Tomato plants are harmful to dogs when they consume huge amount for the fruits 32,33 . ...
A plasma jet containing a dielectric barrier structure was used to treat potato eyes at 1.8 slm for different treatment times to inhibit the sprouting of tubers. The changes in the potato germination rate and related indices during the 16-day storage period after treatment were determined. The effects of the plasma treatment on weight loss rate, reducing sugar content, and surface microstructure of potatoes were also investigated. The results showed that the germination rates of potatoes in the 20 s and 40 s treatments were significantly lower than that in the control treatment. However, scanning electron microscopy showed that the plasma damage to the potato gradually deepened as treatment time was increased, and the plasma treatment caused irreversible damage when the treatment time was 40 s. The 20 s treatment significantly increased superoxide dismutase and catalase activities and inhibited the accumulation of reactive oxygen species (ROS) in potatoes, compared to the other treatments. The 20 s treatment improved the content of total phenolic flavonoids to enhance the antioxidant capacity of the potato tubers and maintain their quality. Therefore, the plasma jet treatment improved the ROS scavenging ability of potatoes and effectively inhibited potato sprouting during storage.
This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat treated potato powder supplemented unleavened flatbread. Straight grade wheat flour (SGF) was substituted with potato powder at the rate of 2.5-10% d.w. A comparison was made for nutritional, antinutrients and organoleptic attributes of microwave heat treated potato powder and SGF - potato powder composite flour-based flatbreads. The results suggest processed potato powder supplementation in SGF to significantly (p<0.05) improve ash (0.48 to 0.63 g/100g), dietary fiber (2.15 to 2.61 g/100g), and protein (8.33 to 9.91 g/100g) contents of composite chapatis. Likewise, significant (p<0.05) improvement in the concentration of micro and trace elements including Ca, Na, K, Fe, and Zn contents which were increased from 29.7 to 33.5 mg/100g, 2.8 to 6.3 mg/100g, 376 to 466 mg/100g, 3.1 to 3.4 mg/100g and 3.17 to 3.25 mg/100g, respectively. Microwave heating of potato powder was observed to reduce alkaloids, oxalates, tannins, and phytates load of the raw potato powder at the rate of 76%, 80%, 84%, and 82%, respectively thus anticipating a promising response to minimize toxicants load in supplemented flatbread. Supplementing potato powder in SGF elucidated significant (p<0.05) improvement in color values i.e., a* (1.89-2.32), b* (10.95-13.22), and increased product hardness from 3.17-7.9 N. The study concludes microwave heat treated potato powder to yield improved nutritional and safety concerns of the consumers when used alone or as a supplement for developing composite flours based value-added products.
Composed of various native and non-native plants, the Brazilian flora in its biodiversity remains a potential food source. In this context, plant species known in Brazil as unconventional food plants (UFP) deserve to be highlighted. Moreover, information concerning the safety of consuming Brazilian UFP and their natural toxins is still scarce. Thus, we explore the current literature (2010–2020) to obtain information on toxicity, toxins, and undesirable effects associated with 14 Brazilian UFP. The following databases were used during the research: Scielo, Embrapa Agricultural Research Databases, Web of Science, Medline, PubMed (via the National Library of Medicine), and Scopus. We screened 561 articles, and 39 articles were selected for analysis. In vitro, in vivo, and ethnobotanical studies were included. When considering the edible parts of the plants, Araucaria angustifolia (Bertol.) Kuntze, Sterculia striata A. St.-Hil. & Naudin, Hymenaea courbaril L., and Platonia insignis Mart. presented no toxicity reports. Bixa orellana L., Spondias mombin L., Genipa americana L., Byrsonima crassifolia (L.) Kunth, and Caryocar brasiliense Cambess presented low toxicity. Studies have revealed that consumption of Solanum paniculatum L., Portulaca oleracea L., Mauritia flexuosa L. f., Pereskia aculeata Mill., and Psidium cattleianum Sabine deserve caution due to their natural toxins such as steroidal glycoalkaloids, steroidal saponins, flavonoids, oxalic acid, and indole alkaloids. This chapter will contribute to guarantee safe consumption, help minimize undesired complications, and provide a more complete knowledge of known natural UFP toxins.
Environmental pollutants are present everywhere, in every breath and every bite, as well as in the air, food or water. These environmental pollutants may be natural or anthropogenic, and therefore this article focuses on pesticides, heavy metals or toxic dietary components. We will discuss the relationship between these pollutants and the gut microbiota and how it affects certain diseases, for example, through the gut-brain axis. At last, intestinal modulation with prebiotics or probiotics will be introduced under these environmental pollutants conditions.
Tomato is the most widely produced vegetable crop in the world. It is damaged by a number of fungal, bacterial, and viral pathogens which reduce fruit yields and quality. Viral infections are a major factor limiting tomato production. Due to the considerable economical losses, management of viral diseases is of a vital significance for tomato production. Despite all investigations in viral diseases control, no antiviral products are available for plant disease management till now. This chapter emphasizes the ecological methods for virus control in tomatoes—induction of system-acquired resistance (SAR), posttranscriptional gene silencing (PTGS), plant and microbial extracts against viruses and resistant tomato cultivars to virus infection.
The European Commission asked EFSA for a scientic opinion on the risks for animal and human health related to the presence of glycoalkaloids (GAs) in feed and food. This risk assessment covers edible parts of potato plants and other food plants containing GAs, in particular, tomato and aubergine. In humans, acute toxic effects of pot ato GAs (a-solanine and a-chaconine) include gastrointestinal symptoms such as nausea, vomiting and diarrhoea. For these effects, the CONTAM Panel identifed a lowest-observed-adverse-effect level of 1 mg total potato GAs/kg body weight (bw)per day as a reference point for the risk characterisation following acute exposure. In humans, no evidence of health problems associated with repeated or lon g-term intake of GAs via potatoes has been identified. No reference point for chronic exposure could be identified from the experimentalanimal studies. Occurrence data were available only for a-solanine and a-chaconine, mostly for potatoes. The acute dietary exposure to potato GAs was estimated using a probabilistic approach and applying processing factors for food. Due to the limited data available, a margin of exposure (MOE) approach was applied. The MOEs for the younger age groups indicate a health concern for the food consumption surveys with the highest mean exposure, as well as for the P95 exposure in all surveys. For adult age groups, the MOEs indicate a health concern only for the food consumption surveys with the highest P95 exposures. For tomato and aubergine GAs, the risk to human health could not be characterised due to the lack of occurrence data and the limited toxicity data. For horses, farm and companion animals, no risk characterisation for potato GAs could be performed due to insufficient dataon occurrence in feed and on potential adverse effects of GAs in these species.
The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.
This paper is a review on little history of tomatoes, nutritional profile of tomatoes, health benefit, hurdle technology, application of hurdle technology and Hurdle technology in the postharvest preservation of fresh tomatoes. Furthermore, the paper explains the various ways the principles of hurdle technology can be applied in the preservation of the freshness and quality of fruits and vegetables considering tomato as a case study. In order to reduce the postharvest loss of this commodity, various researches have been carried out on the best methods to employ. These techniques are aimed at extending shelf life and preserving the freshness and quality of the product from the time of harvest to final consumption. Technologies such as Controlled Atmosphere Storage (CAS), passive and active Modified Atmosphere Packaging (MAP), cold storage, waxing, and chlorine treatment, have been employed all in a bid to extend postharvest shelf life and quality. Some of these techniques are used individually or combined.
There has been increasing consumption of potato products such as French fries and crisps in most countries as a result of lifestyle change in both developed and developing countries. Due to their generally pleasurable taste and texture, they are appreciated by a high number of consumers across the world, with the younger members of the population mostly those in the urban areas having a higher preference. The hard economic situations have also driven many people to their consumption as they are affordable. Moreover, these products are convenient for the younger generation who do not prepare their own food. However, there have been food safety concerns that have been linked in the past to glycoalkaloids in the raw potatoes that are used for processing. Potatoes are known to accumulate glycoalkaloids (GAs) during growth and postharvest storage. Some potato varieties have been shown to have high glycoalkaloids. These toxicants have been found to bioaccumulate in the body especially if daily consumption of foods containing the glycoalkaloids are consumed. Glycoalkaloids lead to intestinal discomfort, vomiting, fever, diarrhea and neurological problems and can lead to human or animal deaths in cases of acute toxicity. Transportation, handling, poor storage and exposure to sunlight during marketing of potatoes exposes consumers to potential risk of glycoalkaloids due to injury and greening which lead to increased levels of glycoalkaloids. Glycoalkaloids are quite stable and therefore, freeze-drying, boiling, dehydration or microwaving have got limited effect and thus persist through the processing conditions into the final products with the levels being proportional to the concentrations in the raw materials used. This current review focuses on the occurrence of glycoalkakloids in potato and potato products that are commonly consumed.
Potato is one of the most important crops, after maize, rice and wheat. Its global production is about 300 million tons per year and is constantly increasing. It grows in temperate climate and is used as a source of starch, food, and in breeding industry.
Potato cultivation requires application of numerous agro-technical products, including pesticides, since it can be affected by insects, weeds, fungi, and viruses. In the European Union the most frequently used pesticides in potato cultivations check are: thiamethoxam, lambda-cyhalothrin and deltamethrin (insecticides), rimsulfuron (herbicide) and metalaxyl (fungicide).
Application of pesticides improves crop efficiency, however, as pesticides are not totally selective, it affects also non-target organisms. Moreover, the agrochemicals may accumulate in crops and, as a consequence, negatively influence the quality of food products and consumer health. Additional risks of plant protection products are related to their derivatives, that are created both in the environment (soil, water) and in plant organisms, since many of these compounds may exhibit toxic effects.
This article is devoted to the degradation processes of pesticides used in potato crop protection. Attention is also paid to the toxicity of both parent compounds and their degradation products for living organisms, including humans. Information about the level of pesticide contamination in the environment (water, soil) and accumulation level in edible plants complement the current knowledge about the risks associated with widespread use of thiamethoxam, lambda-cyhalothrin and deltamethrin, rimsulfuron and metalaxyl in potato cultivation.
Differences in the content of steroid glycoalkaloids (SGA) were noted in the peels of potato tubers cultivars Alpha, Cara, Désirée and LT-7. Cultivar LT-7 had always the highest SGA content, Désirée was intermediate and Alpha and Cara had the lowest SGA content, regardless of growing conditions, tuber ageing and tuber treatments. Tubers grown during the summer developed the highest SGA content as compared to those grown in the spring and winter seasons, respectively. Tubers grown during winter showed an increase in SGA toward the end of the storage period. Similar results were obtained with tubers of LT-7 grown in a greenhouse under cool temperatures in combination with short days (which imitate the winter conditions in Israel). A decrease in SGA content was observed in tuber slices treated with a fungal cell-wall preparation fromPhytophthora citrophthora. This decrease was much stronger in the pith than in the peel, indicating a possible role for SGA in the defence mechanism because peels are the first part of the tuber to be invaded by pathogens. The above results were observed in tubers of all cultivars regardless of the growing season or tuber ageing.
The purpose of these experiments was to determine the reversibility of α-chaconine and α-solanine inhibition of human plasma butyrylcholinesterase (BuChE). For the substrate α-naphthylacetate, optimal assay conditions were 0.50 M sodium phosphate buffer and a substrate concentration of 3−5 ′ 10−4 M. Dibucaine (1 ′ 10−5 M) indicated the usual phenotype for all subjects; α-chaconine and α-solanine at 2.88 ′ 10−6 M inhibited BuChE about 70 and 50%, respectively. One-and 24-hr incubations at 1 ′ 10−1 M with α-chaconine, α-solanine, paraoxon, eserine, and ethanol yielded reversible inhibition with dilution except for paraoxon. Twenty-four-hour
dialyses of incubations showed no inhibition except for paraoxon. PAGE enzyme activity gels of 1-and 24-hr incubations also
showed no inhibition except for paraoxon. α-Chaconine and α-solanine are reversible inhibitors of human butyrylcholinesterase. At estimated tissue levels, α-chaconine, α-solanine, and solanidine inhibited BuChE 10–86%. In assays which combined α-chaconine, α-solanine, and solanidine, inhibition of BuChE was less than additive. No inhibition of albumin α-naphthylacetate esterase (an arylesterase) was noted with any inhibitor. The importance of these data to adverse toxicological
effects of potato alkaloids is discussed.
Steroidal glycoalkaloids (SGAs) extracted from tomato leaves and berries (Lycopersicon esculentum Mill.) were separated and identified using optimized reversed-phase liquid chromatography with electrospray ionization (ESI) and ion trap mass spectrometry (ITMS). The ESI source polarity and chromatographic conditions were evaluated. The ESI spectra contain valuable information, which includes the mass of SGAs, the mass of the aglycones, and several characteristic fragment ions. Cleavage at the interglycosidic bonds proximal to the aglycones is the most prominent process in the ESI process. A protonated molecule, [M+H]+, accompanied by a mixed adduct ion, [M+H+Na]2+, was observed for alpha-tomatine (i.e., m/z 1034.7 and 528.9) and dehydrotomatine (i.e., m/z 1032.6 and 527.9) in positive ion mode spectra. The structures of these tomato glycoalkaloids were confirmed using tandem mass spectrometry. The identification of a new alpha-tomatine isomer glycoalkaloid, named filotomatine (MW 1033), which shares a common tetrasaccharide structure (i.e., lycotretraose) with alpha-tomatine and dehydrotomatine, and soladulcidine as an aglycone, is described for the first time. It occurs in significant amounts in the extracts of wild tomato foliage. Multistage mass spectrometry both of the protonated molecules and of the doubly charged ions was used for detailed structural elucidation of SGAs. Key fragmentations and regularities in fragmentation pathways are described and the fragmentation mechanisms involved are proposed.
The purpose of these experiments was to determine the reversibility of α-chaconine and α-solanine inhibition of human plasma butyrylcholinesterase (BuChE). For the substrate α-naphthylacetate, optimal assay conditions were 0.50Msodium phosphate buffer and a substrate concentration of 3–5 × 10−4M. Dibucaine (1 × 10−5M) indicated the usual phenotype for all subjects; α-chaconine and α-solanine at 2.88 × 10−6Minhibited BuChE about 70 and 50%, respectively. One- and 24-hr incubations at 1 × 10−5Mwith α-chaconine, α-solanine, paraoxon, eserine, and ethanol yielded reversible inhibition with dilution except for paraoxon. Twenty-four-hour dialyses of incubations showed no inhibition except for paraoxon. PAGE enzyme activity gels of 1- and 24-hr incubations also showed no inhibition except for paraoxon. α-Chaconine and α-solanine are reversible inhibitors of human butyrylcholinesterase. At estimated tissue levels, α-chaconine, α-solanine, and solanidine inhibited BuChE 10–86%. In assays which combined α-chaconine, α-solanine, and solanidine, inhibition of BuChE was less than additive. No inhibition of albumin α-naphthylacetate esterase (an arylesterase) was noted with any inhibitor. The importance of these data to adverse toxicological effects of potato alkaloids is discussed..
The decrease in α-chaconine (CHA) and α-solanine (SOL), toxic glycoalkaloids in potatoes, during cooking by three procedures was investigated.
Raw or cooked potato samples (2g) were extracted twice with 5% acetic acid solution. The extract was purified on Sep-pak C18 and CHA and SQL contents were determined by high performance liquid chromatography. Recoveries of CHA and SQL from raw potatoes were 96.5% and 98.2%, respectively and those from cooked potatoes were 96.2% and 96.7%, respectively.
It was found that 93.9% of CHA and 95.9% of SOL remained in potatoes after boiling. These values indicate that boiling is ineffective as a means to decrease the alkaloids. Alkaloid content was reduced by microwaving by 15% in each case. In the case of deep-frying, their contents varied according to the temperature. At 150°, both alkaloids showed no decrease, and at 170°, the potatoes showed a large variation in residual alkaloids. At 210°, however, the alkaloids were partially decomposed; after 10 minutes heating, 64.9% of CHA and 59.7% of SOL remained. It was suggested that the critical temperature for the decomposition of both alkaloids in potatoes may be around 170°C.
In this study, relatively high stability of CHA and SOL in potatoes under normal home cooking conditions was confirmed.
In studies of the lysis of rabbit erythrocytes, red beet cells, andPenicillium notatum protoplasts by the potato glycoalkaloids α-solanine and α-chaconine, the latter was consistently the more membrane-disruptive compound and erythrocytes the more susceptible cell type. A 1∶1 mixture of solanine and chaconine produced pronounced synergistic effects in all three test systems. In beet cells, such effects were apparent from an early stage of treatment and persisted over a period of several hours. With erythrocytes and fungal protoplasts, the synergism was maximal with mixtures containing approximately 70% chaconine, whereas with beet cells it peaked at approximately 40% chaconine. Synergistic interactions between solanine and chaconine also occurred with regard to cholesterol binding in vitro, with a maximum response corresponding to the 50% mixture. The implications of these findings for the nature and efficacy of chemical defense systems in plants are discussed.
Organoleptic in vitro evaluation of three major potato glycoalkaloids disclosed two distinct taste stimuli, a bitter caffeinelike taste and an astringent pain sensation, characterized as burning and peppery. At higher concentrations the two stimuli merged leaving a persistent burning sensation lasting up to two hours. The absolute bitter taste thresholds for α-solanine, α-chaconine and ß2-chaconine respectively were 0.313, 0.078 and 0.078 mg with corresponding values for the pain stimulus at 0.625, 0.323 and 0.156 mg. Bitterness thresholds for caffeine and parent alkaloid solanidine, respectively, were 1.25 and 0.313 mg, without any pain stimulus up to a 1000 ppm. concentration tested.RésuméL’évaluation organoleptique in vitro de trois glycoalcaloïdes importants de pomme de terre a mis en évidence l'existence de deux stimuli distincts pour le goût, un goût amer du type caféine et une sensation douloureuse astringente, caractérisée de brûlure et poivrée. Aux concentrations élevées les deux stimuli se con fondèrent pour produire une sensation de brûlure persistante pouvant durer jusqu’à deux heures. Les seuils du goût amer pur pour x-solanine, x-chaconine et B2-chaconine furent respectivement 0.313, 0.078 et 0.078 mg et les valeurs correspondantes pour le stimulus de la douleur furent 0.625, 0.323 et 0.156 mg. Les seuils d'amertume pour la caféine et de l'alcaloïde apparenté solanidine furent respectivement 1.25 et 0.313 mg, sans aucun stimulus de douleur jusqu’à la concentration testée de 1000 ppm.
Tomato plants (Lycopersicon esculentum) synthesize the glycoalkaloid a-tomatine, possibly as a defense against insects and other pests. As part of an effort to improve the safety of plant foods, the usefulness of a new HPLC pulsed amperometric detection (PAD) method for the direct analysis of cx-tomatine in different parts of the tomato plant; in store-bought and field-grown, including transgenic, tomatoes; in a variety of commercial and home-processed tomato products; and in eggplant and tomatillos was evaluated. The method was found to be useful for analysis of a variety of products including high-tomatine calyxes, flowers, leaves, roots, and stems of the tomato plant (14-130 mg/100 g of fresh weight), low-tomatine red tomatoes (0.03-0.08 mg/100 g), intermediate-tomatine tomatoes (0.1-0.8 mg/100 g), and high-tomatine fresh and processed green, including pickled and fried, tomatoes (0.9-55 mg/100 g). No experimental difficulties were encountered with extraction and analysis of tomatine in complex foods such as tomato juice, ketchup, salsa, sauce, and sun-dried tomatoes. Microwaving and frying did not significantly affect tomatine levels of tomato foods. The tomatine content of fresh market and transgenic delayed-ripening varieties was not different from the range ordinarily seen in tomato. The possible usefulness of the findings to plant science, food safety, and human health is discussed.
Wild Solanum species are widely used in potato breeding as a source of valuable germplasm. Together with desired characteristics, toxic steroidal glycoalkaloids (SGAs), including unidentified SGAS, are sometimes transferred from the wild species to the cultivated potato. In this study, steroidal alkaloids (SAs) which originated from unidentified aglycones of SGAs found in tubers of Solanum species were characterized using retention indices, gas chromatography—mass spectrometry, high-resolution mass spectrometry (resolution 20 000) and hydrolysis in two-phase systems. All SAs possessed a solanidane skeleton and were probably substituted or dehydrogenated forms of solanidine. Most of these SAs have not been reported before.Analysis of the SGAs of three wild Solanum species and one primitive cultivated subspecies used in potato breeding, showed that the total SGA contents varied widely (403-2228 mg kg−1 fresh tuber) as did the concentrations of the individual SGAs within a species. The implications of the results are discussed from the viewpoints of breeding for resistance against pathogens or insects and of food safety of household potatoes.
Steroidal glycoalkaloids are naturally occurring compounds present in solanaceous plants including potatoes. They are reported to be toxic to animals and humans. The recognition of their potential toxicity has led to implementation of guidelines limiting glycoalkaloid content. The effectiveness of these guidelines is dependent upon reliable analytical methods for their analysis. The objective of this study was to develop a simple, rapid, and inexpensive immunoassay for potato glycoalkaloids that correlates with HPLC. This was successfully demonstrated with various potato samples, including eight fresh potato varieties; potato flesh, peel, sprouts, and leaves; and processed products such as French fries, chips, and skins. Storage of the ELISA kit in a refrigerator for >3 months did not affect its effectiveness. The use of a stable, accurate, and highly sensitive ELISA kit should facilitate (a) development of standard protocols for handling and sampling of potatoes to minimize pre- and postharvest glycoalkaloid formation; (b) analysis of foliar glycoalkaloids, thus saving plant breeders considerable time, effort, and cost; (c) marketing potatoes at lower cost; (d) measurement of the metabolism and distribution of glycoalkaloids in animals and humans; and (e) assurance to the consumer of eating a good quality potato. Keywords: α-Chaconine; ELISA kit; HPLC; potatoes; potato chips; potato fries; potato leaves; potato peel; potato sprouts; α-solanine
An extraction method based on alkaline saponification of milk, partitioned into toluene, and subsequent gas chromatography quantitation has been developed to estimate the glycoalkaloid metabolite solanidine in bovine milk. Spiking studies indicated approximately 93% recovery of added solanidine at levels of 1.12, 0.56, and 0.28 ppm with a detection limit of 0.14 ppm. A study to determine the presence of solanidine in milk from cows consuming diets containing 0,10, and 20% tater meal showed no detectable amounts of solanidine in any of the milk samples at 60 and 150 days of lactation.
Severed commercial potato products were analyzed for their α-chaconine and á-solanine content by using high-performance liquid chromatography (HPLC). The α-chaconine content ranged from 0.04 to 97.9 mg/100 g of product while the quantity of α-solanine varied from 0.04 to 48.0 mg/100 g of product. Percent recoveries for α-chaconine ranged from 98 to 101% while those for α-solanine were 93-98%. Glycoalkaloid stability during four cooking procedures-frying, baking, microwaving, and boiling-was investigated, and it was determined that they were stable for all except frying where a slight loss of glycoalkaloids was shown. α-Chaconine and α-solanine were confirmed as the major glycoalkaloids in each product by thin-layer chromatography (TLC).
The principles of the flavor profile method were used to establish the relationship between the flavor of potatoes and their total glycoalkaloid and total phenolic contents. Tuber tissues from the seven potato clones that had glycoalkaloid contents in excess of 14 mg/100g were rated as bitter by the taste panel. The correlation between glycoalkaloid contents and bitterness ratings for the 13 clones included in the study was highly significant (r = 0.93). Tissues that had glycoaikaloid contents in excess of 22 mg/100g also produced a mild to severe burning sensation in the mouth and throat. The intensity of the burning sensation was highly correlated (r = 0.97) with glycoalkaloid contents. The correlations between phenolic contents and either bitterness or burning ratings were not significant.
The ip LD50 of solanine for mice was found to be 32·3 mg/kg. Rabbits given 20 mg/kg ip generally died within 24 hr and showed weak-to-moderate inhibition of both specific and non-specific cholinesterase. This inhibition was less marked in the erythrocytes than in the plasma in vivo. In an anaesthetized dog given doses of 6 mg solanine/kg at 10-min intervals, an initial inhibition of serum cholinesterase was followed by rapid recovery, while the erythrocyte enzyme was not affected. The mortality rate following ip injection of 40 mg solanine/kg to mice was reduced by prior ip injection of 2 mg atropine sulphate/kg, but similar administration of pargyline or amphetamine in doses of 5 mg/kg had no discernible effect. In a concentration of 10 mg/100 ml, solanine in a potato—dextrose—agar medium had no effect on the growth of the fungus Trichoderma viride, but in a concentration of 200 mg/100 ml it completely inhibited growth of the fungus. The LC50 determined in this bioassay was 102·2 mg/100 ml.
A chemical ecological model can be the basis for defining testable hypotheses concerning human interactions with plants. Selection by Aymara subsistence cultivators against toxic glycoalkaloids in the ongoing domestication of the Bolivian potato cultigen Solanum X ajanhuiri was used as a specific case study of human interactions with phytochemicals. In taste perception tests, Aymara subjects were able to discriminate between concentrations of pure glycoalkaloids in solution only above 20 mg/100 ml. Taste panel tests of potato clones indicated that glycoalkaloid levels are important to the Aymara in determining quality only as part of a decision-making process involving two character states: too high or acceptable. Glycoalkaloids in potatoes are regarded as toxic to humans above 20 mg/100 g fresh weight. Among the Aymara, a breakpoint in the curve for glycoalkaloid preference appears to occur between 20–38 mg/100 g. This distinction is evident in the Aymara potato taxonomy which distinguishes bitter (luq'i ch'oke) from nonbitter (ch'oke) potatoes . Peer Reviewed http://deepblue.lib.umich.edu/bitstream/2027.42/44480/1/10745_2004_Article_BF00888308.pdf
Seventy eight schoolboys became ill after eating potato at lunch on the second day of the autumn term. Seventeen of the boys required admission to hospital. The gastrointestinal, circulatory, neurological and dermatological findings and the results of laboratory investigations were in keeping with solanine poisoning. The illness affected the junior boys and all the monitors but no other senior boys or staff. This pattern was compatible with the consumption of a relatively small number of toxic potatoes believed to have come from a bag (A) left in the stores since the summer term. The amount of solanine in potato waste recovered after the meal was excessive as assessed by its anticholinesterase activity. The amount of alpha-solanine and alpha-chaconine in the flesh and peel of potatoes from a bag (B) known to have been left from the previous term was high. The anomalously narrow margin between the solanidine alkaloid content reported for normal and toxic potatoes might perhaps result from an excessive synthesis by the latter of additional, related steroids, such as sapogenins and saponins, which, by promoting gastrointestinal absorption or other means, might enhance the toxicity of solanidine alkaloid.
A modified gas-chromatographic procedure for the quantitative measurement of the hepatotoxin, ipomeamarone, in sweet potatoes has been developed and applied in an analytical survey of the ipomeamarone content of retail samples randomly purchased in the UK. Apart from showing the presence of widely varying levels of ipomeamarone in the samples examined, the study provided qualitative evidence for the presence of the lung-oedema factors, 4-ipomeanol and ipomeanine, in several samples.
3H-alpha-Chaconine was poorly absorbed from the gastrointestinal tract and rapidly excreted in feces when administered orally to male rats. Intraperitoneal administration of low doses (5 to 10 mg/kg) resulted in urinary and fecal excretion of metabolites, and probably involved biliary excretion. High, toxic, intraperitoneal doses (15 to 25 mg/kg) depressed fecal and urinary elimination, and resulted in accumulation of tritium in various tissues. The major metabolite appeared to be the aglycone, solanidine. Alpha-chaconine is very similar to alpha-solanine in its elimination by and distribution in tissues of rats.
A comparative study of acute and chronic ip administration was made in pregnant and nonpregnant (female) rats of alkaloidal (α-chaconine, α-solanine total glycoalkaloidal extract (TGA-extract)) and phenolic compounds (chlorogenic and caffeic acid) from Solanum Tuberosum L. The acute LD50 and 95% confidence limits for α-chaconine, α-solanine, and the TGA-extract were 84 (65.6–107.5), 67 (52.3–85.7), and 60 mg/kg (35.7–100.8). There was no significant difference in their potency at the 95% confidence limit. Chronic adminstration of α-chaconine, α-solanine, and the TGA-extract to nonpregnant rats for 2 days (40 mg/kg/day) and 8 days (20 mg/kg/day) resulted in 40 and 42% mortality, respectively. Eight daily injections of α-chaconine (5–20 mg/kg) on Days 5–12 or 2 (40 mg/kg) on Days 5 and 6 to pregnant rats resulted in maternal (40–66%) and fetal death (15–100%), whereas α-solanine and the TGA-extract administered similarly were lethal only to the fetus (17–86%). Eight daily injections of chlorogenic (5–500 mg/kg) and caffeic acid (40–187.5 mg/kg) on Days 5–12 of gestation did not cause maternal or fetal lethality. None of the compounds tested produced neural tube defects, but a few 21-day-old fetuses had rib abnormalities.
The development of a high-performance liquid chromatography (HPLC) method for the separation and quantification of potato glycoalkaloids and their aglycone solanidine in blood serum is reported. High selectivity was obtained by using solid-phase extraction followed by off-line dual-column HPLC. Injections were made via a sample enrichment column to achieve maximum sensitivity in the assay. The potato alkaloids in the HPLC effluents were detected by ultraviolet absorption at 200 nm. The detection limits were estimated to be 0.3 ng/ml of serum for each of the alkaloids. The method was used to study the pharmacokinetics of potato glycoalkaloids in humans. alpha-Solanine and alpha-chaconine were detected in all blood serum samples collected from seven volunteers 1-25 h after a meal of potatoes. Solanidine was detected in some samples, but there were no traces of the mono- or diglycosides. The average apparent biological half-lives for alpha-solanine and alpha-chaconine were 11 and 19 h, respectively.
Fate and distribution studies using tritiated solanine in rats showed that the compound (1) is poorly absorbed from the gastrointestinal tract, (2) is rapidly eliminated in the urine and feces, and (3) reaches peak tissue concentrations in 12 hr. The descending order of tissue concentration in various organs was: spleen, kidney, liver, lung, fat, heart, brain, and blood. When administered ip, fecal and urinary excretion rates were comparable over a dose range of 5–15 mg/kg. However, at a dose of 25 mg/kg, there was an abrupt decrease in urinary and fecal excretion with a corresponding rise in concentration in liver, spleen, kidneys, and intestines. There was no proportionate increase in tissue concentration of solanine in lung, heart, blood, and brain over a dose range of 5–25 mg/kg. Solanine was very toxic to the chick embryo (yolk sac injection) and to mice, rats, and rabbits when administered parenterally. Oral administration of the compound produced no toxic effects in mice at a dose of 1 g/kg. The aglycon solanidine was considerably less toxic than the glycoside. In unanesthetized rabbits, solanine produced tachycardia, tachypnea, and terminal bradypnea. There was an initial slight activation of the EEG followed by delta waves which were associated with bradypnea and cyanosis. Death resulting from solanine intoxication appeared to be caused by central nervous system depression because of the initial disappearance of EEG signals followed by cessation of respiration and terminal loss of ECG signals. Solanine and solanidine are very similar to cardiac glycosides with respect to effect on the heart. They produce positive inotropic action in the isolated frog ventricle. Toxic doses administered iv in rabbits produced ventricular extrasystoles and terminal ventricular fibrillation. Solanine had roughly the potency of the reference compound, K-strophanthoside, whereas solanidine was about one-fifth as active. Chromatographic evidence showed that there were at least 2 metabolites of solanine in addition to solanidine which possessed polarity intermediate to solanine and solanidine (aglycon).
Solanine is a toxic glycoalkaloid known to accumulate under certain conditions in potato plant, sprouts and tuber in levels which, if ingested, may cause poisoning in humans and farm animals. However, ingested solanine is relatively less toxic than the parenterally administered compound, probably because of its poor absorption, rapid excretion and hydrolysis to less toxic solanine in stomach. Nevertheless, solanine poisoning may cause a gastrointestinal, nervous and exanthematous syndrome severe enough to be fatal. Implications of solanine toxicity in farm animals and humans are discussed in this overview.
Eating green potatoes has reportedly led to poisoning attributed to potato glycoalkaloids (PGA), primarily alpha-solanine and alpha-chaconine. Concentrations of PGA increase during the greening of potatoes but are reportedly much higher in potato tops (leaves). As it is known that members of the UK Bangladeshi community consume potato tops, a study of the toxic hazard that may be associated with the consumption of green potato tops has been carried out. PGA in seven potato varieties were determined by HPLC. Tubers protected from light contained 0.05-0.65 mg/100 g alpha-solanine and 0.3-0.63 mg/100 g alpha-chaconine. Concentrations in leaf samples ranged from 0.64 to 22.6 mg alpha-solanine/100 g and 0.06 to 55.7 mg alpha-chaconine/100 g. Aqueous leaf extracts were cytotoxic to Chinese hamster ovary cells and lysed human, rat and hamster blood cells with no difference in sensitivity among species. Oral administration of potato tops to rats, mice and Syrian hamsters had no adverse effects at the highest practicable dose. A mixture of alpha-solanine and alpha-chaconine (1:1, w/w) given orally at doses of up to 50 mg/kg body weight to hamsters had no effect, but a single ip injection of 25 mg/kg body weight or greater was lethal, with bleeding in the gut. High concentrations of cytotoxic PGA were found in some potato tops, but their effect in laboratory animals was minimal. It is concluded that the consumption of moderate quantities of potato tops (2-5 g/kg body weight/day) is unlikely to represent an acute health hazard to humans.
The potential induction of terata by solanidanes has been of public health concern since a report in 1972 hypothesized that certain birth defects in humans could be attributed to ingestion of blighted potatoes. The potential teratogenicity of solanidane alkaloids from potatoes and tomatoes in domestic livestock had been considered even earlier. In the present report, oral administration of the steroidal alkaloid glycosides alpha-solanine and alpha-chaconine and their aglycone solanidine is shown to induce craniofacial malformations (exencephaly, encephalocele, and anophthalmia) in Syrian hamsters. All three alkaloids, that were either isolated or obtained by hydrolysis from Solanum tuberosum (var. Kennebec) sprouts, possessed the 22-(R),25(S)-configuration in the indolizidine moiety with no other isomers present. Toxicity constraints precluded administration of dosages high enough to induce statistically significant levels of terata in litters dosed with alpha-chaconine and permitted the attainment of only marginal statistical significance for alpha-solanine. However, malformation induction at p < 0.005 was observed in litters upon dosing both the nontoxic aglycone solanidine and the derivative solanidine N-oxide at higher levels. The relatively high teratogenicity of nontoxic solanidine, compared to the glycosides, demonstrates that terata induction by solanidanes is not due to maternal toxicity nor is the oligosaccharide portion of steroidal alkaloid glycosides required to facilitate passage of the teratogen to the fetus. The teratogenicity of solanidine N-oxide, a putative metabolite, suggests that N-oxidation is not an effective mammalian detoxification pathway. Relative teratogenic potencies (RTP) were assigned to solanidanes by conversion of literature data to equimolar doses compared to the powerful Veratrum teratogen jervine and the nonteratogenic spirosolane tomatidine. RTP values are as follows: jervine (100), 22(S),-25(R)-solanidanes (50), alpha-chaconine (43), alpha-solanine (32), 22(R),25(S)-solanidine (32), solanidine N-oxide (32), 5 alpha,6-dihydrosolanidine (9), and tomatidine (0).
Potatoes contain antinutritional and potentially toxic compounds including inhibitors of digestive enzymes, hemagglutinins, and glycoalkaloids. Solanum glycoalkaloids are reported to inhibit cholinesterase, disrupt cell membranes, and induce teratogenicity. In this overview, we describe the role of potatoes in the human diet, reported changes in glycoalkaloid content of fresh and processed potatoes during storage, under the influence of light and radiation, following mechanical damage, and as a result of food processing. Also covered are safety aspects and suggested research needs to develop a protocol that can be adopted by the potato producers and processors to minimize post-harvest synthesis of glycoalkaloids in potatoes. Reducing the glycoalkaloid content of potatoes will provide a variety of benefits extending from the farm to processing, shipping, marketing, and consumption of potatoes and potato products. A commercially available ELISA kit is described which permits rapid assay of glycoalkaloid content of parts of the potato plant including leaves, tubers, and peel, as well as processed potato products including french fries, chips, and skins. Understanding the multiple overlapping aspects of glycoalkaloids in the plant and in the diet will permit controlling postharvest glycoalkaloid production for the benefit of the producer and consumer.
The glycoalkaloid content in 12 commercial varieties of Mexican potatoes was measured by HPLC in both the peel and the flesh of the potato. The principal glycoalkaloids alpha-solanine and alpha-chaconine were present in higher concentration in the peel than in the flesh of all varieties. The main alkaloid in the peel of the potatoes was alpha-chaconine and comprised about 65-71% of the total glycoalkaloids. The high concentration of alpha-chaconine in peel, which is more toxic than alpha-solanine, gives more protection to the tuber against predators. The total alkaloids in the peel of Alpha, Juanita, Michoacan, Norteña, Rosita, and Tollocan varieties were higher than the limit recommended for food safety. However, the peel represents less than 10% of the total tuber in most of the varieties. The total alkaloids contained in the peel of Atzimba, Lopez, Marciana, Montsama, Murca, and Puebla was lower than the limits recommended for food safety. The glycoalkaloid content in the boiled peeled potatoes was less than 9 mg/100 g but in Alpha, Montsama, and Puebla varieties, both glycoalkaloids were absent. According to the results, the consumption of the 12 commercial varieties of Mexican potatoes does not represent any danger to human health.
Diverse procedures have been reported for the separation and analysis by HPLC of the two major glycoalkaloids present in potatoes, alpha-chaconine and alpha-solanine. To further improve the usefulness of the HPLC method, studies were carried out on the influence of several salient parameters on the analysis of the two potato glycoalkaloids. Effects on retention (elution, separation) times of the (a) composition and pH of the mobile phase (acetonitrile and phosphate buffer), (b) concentration of the phosphate buffer, (c) capacity values of column packing of four commercial HPLC amino columns, (d) column temperature were studied. Except for pH, all of the variables significantly influenced the retention times. The results make it possible to select analysis conditions that produce well-separated as well as symmetrical peaks of the two glycoalkaloids. This improved HPLC method (limit of detection of approximately 150 ng) was evaluated with extracts from the cortex of one whole potato variety (May Queen) grown in Japan and the freeze-dried peel and flesh from the following eight cultivars grown in the United States: Atlantic, Dark Red Norland, Ranger Russet, Red Lasoda, Russet Burbank, Russet Norkota, Shepody, and Snowden. In addition, the same samples were analyzed by GC-MS for the presence of two water-soluble nortropane alkaloids, calystegine A(3) and calystegine B(2), reported to be potent glycosidase inhibitors. The following ranges for the eight varieties of total glycoalkaloid and calystegine levels were observed: dry flesh, 5-592 and 6-316 mg/kg; dry peel, 84-2226 and 218-2581 mg/kg; dry whole potatoes, 40-883 and 34-326 mg/kg; wet flesh, 1-148 and 1-68 mg/kg; wet peel, 12-429 and 35-467 mg/kg; wet whole potatoes, 7-187 and 5-68 mg/kg. The possible significance of the results to plant and food sciences is discussed.
There is gathering evidence that antioxidant phytonutrients in fruits and vegetables have health-promoting effects. Eggplant fruit have a high content of antioxidant phenolic compounds. We evaluated the main class of eggplant phenolics, hydroxycinnamic acid conjugates, in the fruit of seven commercial cultivars. Fourteen conjugates were quantified and identified by high-performance liquid chromatography, ES(-)-MS, and (1)H NMR data. Significant differences in their content and composition were evident among cultivars and in tissue from stem, middle, and blossom end segments. Chlorogenic acid (5-O-caffeoylquinic acid) was the predominant compound, and its 3-O-, 4-O-, and 5-O-cis isomers were also present. The 10 other phenolics fell into four groups, including 3,5- and 4,5-dicaffeoylquinic acid isomers, four amide conjugates, two unknown caffeic acid conjugates, and 3-O-acetyl esters of 5-O- and 4-O-caffeoylquinic acid. Dicaffeoylquinic and 3-O-acetyl chlorogenic acids were most variable among the cultivars. Dicaffeoyquinic acids were most abundant in the blossom end, whereas 3-O-acetyl esters were highest in the midsection.
Tomato plants (Lycopersicon esculentum) synthesize the glycoalkaloids dehydrotomatine and alpha-tomatine, possibly as a defense against bacteria, fungi, viruses, and insects. We used a high-performance liquid chromatography method with UV detection at 208 nm for the analysis of these compounds in various tissues. An Inertsil ODS-2 column with a mobile phase of acetonitrile/20 mM KH2PO4 (24/76, v/v) afforded good separation of the two glycoalkaloids in mini-tomato extracts, fruit harvested at different stages of maturity, and calyxes, flowers, leaves, roots, and stems. The two peaks appeared at approximately 17 and approximately 21 min. Recoveries from tomato fruit extracts spiked with dehydrotomatine and alpha-tomatine were 87.7 +/- 6.8 and 89.8 +/- 3.4% (n = 5), respectively. The detection limit is estimated to be 0.39 microg for dehydrotomatine and 0.94 microg for alpha-tomatine. The dehydrotomatine and alpha-tomatine content of tomatoes varied from 42 to 1498 and 521 to 16 285 microg/g of fresh weight, respectively. The ratio of alpha-tomatine to dehydrotomatine ranged from 10.9 to 12.5 in tomatoes and from 2.3 to 7.8 in the other plant tissues. These results suggest that the biosynthesis of the glycoalkaloids is under separate genetic control in each plant part. Degradation of both glycoalkaloids occurred at approximately the same rate during maturation of the tomatoes on the vine. An Inertsil NH2 column, with acetonitrile/1 mM KH2PO4 (96/4, v/v) as the eluent, enabled the fractionation of commercial tomatidine into tomatidenol and tomatidine, the aglycons of dehydrotomatine and alpha-tomatine, respectively. The information should be useful for evaluating tomatoes and vegetative tissues for dehydrotomatine/alpha-tomatine content during fruit development and their respective roles in host-plant resistance and the diet.
A novel, simple and sensitive high-performance liquid chromatographic method for the determination of the potato glycoalkaloids, alpha-solanine and alpha-chaconine, based on the chemiluminescent reaction of tris(2,2'-bipyridine)ruthenium(III) has been developed. The calibration graph was linear in the range of 5 ng/ml-10 microg/ml for both alpha-solanine and alpha-chaconine. The detection limits of alpha-solanine and alpha-chaconine were 1.2 and 1.3 ng/ml, respectively. This method was successfully applied to a potato tuber sample without cleanup, pre-concentration, and derivatization steps. The recoveries (mean +/- standard deviation, %) of alpha-solanine and alpha-chaconine spiked in tuber pith at 10 microg/g (n = 6) were 101.0 +/- 4.4% and 103.6 +/- 7.1%, respectively.
Eggplant is an economically important vegetable crop in Asia and Africa, and although it is grown in Europe and the United States, it does not account for a significant percentage of agricultural production. It is susceptible to a number of pathogens and insects, with bacterial and fungal wilts being the most devastating. Attempts to improve resistance through introgression of traits from wild relatives have had limited success owing to sexual incompatibilities. Therefore, a crop improvement approach that combines both conventional breeding and biotechnological techniques would be beneficial. This chapter describes an Agrobacterium-mediated transformation protocol for eggplant based on inoculation of seedling explants (cotyledons and hypocotyls) and leaves. We have used this protocol to recover transformants from two different types of eggplant, a Solanum melongena L. breeding line, and S. melongena L. var. Black Eggplant. The selectable marker gene used was neomycin phosphotransferase II (nptII) and the selection agent was kanamycin. In vitro grown transformants acclimated readily to greenhouse conditions.
Potatoes, members of the Solanaceae plant family, serve as major, inexpensive low-fat food sources providing energy (starch), high-quality protein, fiber, and vitamins. Potatoes also produce biologically active secondary metabolites, which may have both adverse and beneficial effects in the diet. These include glycoalkaloids, calystegine alkaloids, protease inhibitors, lectins, phenolic compounds, and chlorophyll. Because glycoalkaloids are reported to be involved in host-plant resistance and to have a variety of adverse as well as beneficial effects in cells, animals, and humans, a need exists to develop a clearer understanding of their roles both in the plant and in the diet. To contribute to this effort, this integrated review presents data on the (a) history of glycoalkaloids; (b) glycoalkaloid content in different parts of the potato plant, in processed potato products, and in wild, transgenic, and organic potatoes; (c) biosynthesis, inheritance, plant molecular biology, and glycoalkaloid-plant phytopathogen relationships; (d) dietary significance with special focus on the chemistry, analysis, and nutritional quality of low-glycoalkaloid potato protein; (e) pharmacology and toxicology of the potato glycoalkaloids comprising alpha-chaconine and alpha-solanine and their hydrolysis products (metabolites); (f) anticarcinogenic and other beneficial effects; and (g) possible dietary consequences of concurrent consumption of glycoalkaloids and other biologically active compounds present in fresh and processed potatoes. An enhanced understanding of the multiple and overlapping aspects of glycoalkaloids in the plant and in the diet will benefit producers and consumers of potatoes.
The plant family Solanaceae contains important foodstuffs such as the potato, tomato and aubergine, together with powerful poisons including mandrake, henbane and deadly nightshade. In the first article in this short series on the family, the history and importance of the potato are described. It was first cultivated by the Inca people in the altiplano of the Andes in prehistoric times. Then it was translocated to Europe by the Spanish invaders. Originally reviled as'peasant food', it was regarded with great suspicion as an evil plant and a potential cause of leprosy. Over several centuries it gradually became established throughout Britain, France and the continent, and in particular in Ireland, where its growth allowed the population to expand very rapidly between 1750 and 1850. In the late 1840s, nemesis arrived in the form of the potato blight and the Irish famine. The 'tatties' went black, a great hunger ensued and thousands died. Later, the causative fungus was isolated and steps were taken to avoid further similar disasters. It is not generally appreciated that potatoes can be poisonous if they are turning green or sprouting (chitting). The tuber is then producing toxic quantities of the alkaloid alpha-solanine. The clinical syndrome of potato poisoning is described briefly.
Effect of cooking on the concentration of solanine in potato
- Gonmori
Gonmori K, Shindo S. Effect of cooking on the concentration of solanine in potato. Res Pract Forensic Med 1985;28:91-3.
Effect of glycoalkaloids and phenolics on potato flavor
- Sinden
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- Aulenbach
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Sinden SL, Deahl KL, Aulenbach BB. Effect of glycoalkaloids and phenolics on potato flavor. J Food Sci 1976;41:520-3.