Determination of Glycoalkaloids in Potatoes and Potato Products by Microwave Assisted Extraction
| Autor: | Jacob K. Smith, Narasimharao Kondamudi, Owen M. McDougal |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Chemistry 010401 analytical chemistry Extraction (chemistry) Plant Science 01 natural sciences Microwave assisted 0104 chemical sciences Human health Temperature and pressure Agronomy Glycoalkaloid Dry weight Extraction methods Food science Agronomy and Crop Science Mashed potato 010606 plant biology & botany |
| Zdroj: | American Journal of Potato Research. 94:153-159 |
| ISSN: | 1874-9380 1099-209X |
| DOI: | 10.1007/s12230-016-9558-9 |
| Popis: | Potato glycoalkaloids can reach levels that are harmful to human health. A rapid and reliable microwave assisted extraction method for quantitative analysis of α-solanine and α-chaconine content in raw potato and potato based products is presented. A chemical microwave was used to determine optimal temperature and pressure conditions for the extraction of α-solanine and α-chaconine from Idaho grown tubers and six commercially available mashed potato products. Recovery efficiency of glycoalkaloids was 37% greater by microwave assisted extraction (19.92 mg/kg glycoalkaloid) as compared to conventional solid/liquid methods (12.51 mg/kg glycoalkaloid). Optimal extraction of glycoalkaloids from potato samples dissolved in methanol was achieved using a microwave reactor set to 90 °C for ten minutes. The interior of Idaho grown tubers was determined to contain lower levels of glycoalkaloids (19.92 mg/kg dry weight; 6.5 ± 1.78 mg α-solanine and 13.40 ± 1.65 mg α-chaconine), as compared to commercial potato products (33.86–81.59 mg/kg). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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