Effect of Cooking on the Contents of α-Chaconine and α-Solanine in Potatoes

DOI 2 Citations Open Access

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Other Title
  • ジャガイモ中のα-チャコニン及びα-ソラニンの加熱調理による影響

Description

The decrease in α-chaconine (CHA) and α-solanine (SOL), toxic glycoalkaloids in potatoes, during cooking by three procedures was investigated.<br>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.<br>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.<br>In this study, relatively high stability of CHA and SOL in potatoes under normal home cooking conditions was confirmed.

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Details 詳細情報について

  • CRID
    1390282679202646912
  • NII Article ID
    130003692956
  • DOI
    10.3358/shokueishi.31.67
  • ISSN
    18821006
    00156426
    http://id.crossref.org/issn/00156426
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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