Table 34.

Total glycoalkaloids (TGAs) in laboratory processed and in commercial potato products

Country	Year of study	Producta	N	TGA average (mg/kg fw)f	Range (mg/kg fw)	Analytical technique	Reference
USA	1980	Potato chipsb	3	304	95–720	Colourimetric	Sizer et al. (1980)
		Potato chipsc	4 (different production methodsd) Potato TGA content: 42.3 mg/kg	166	123–236
UK	1981	Potato crispsb	2	65	59–70	Colourimetric	Jones and Fenwick (1981)
		Pre‐cooked frozen chipsb	2	39	23–55
USA	1981	Potato chipsb	14	71	27–162	HPLC‐UV	Bushway and Ponnampalam (1981)
		Frozen fries (steak, French, crinkle cut)b	18	22	3.3–58
		Frozen fried potato ballsb	4	19	14–23
		Frozen mashed potatoesb	3	3.3	2.0–4.6
		Frozen baked potatoesb	2	102	80–123
		Frozen fried potatoesb	5	6.4	4.3–8.4
		Dehydrated potato flourb	2	70	65–75
		Dehydrated potato flakesb	2	19	15–23
		Canned potatoesb	4	1.5	0.9–2.5
		Canned home friesb	2	1.3	1.1–1.5
JP	1990	Potato chipsb	6	29	11–54		Saito et al. (1990)
		Fried potatoesb	1	33	–
		Frozen fried potatoesb	1	31	–
		Croquettesb	1	24	–
		Frozen croquettesb	1	67	–
		Mashed potatoesb	1	20	–
USA	1992	Potato chipsb	3	61	23.5–109	HPLC‐UV	Friedman and Dao (1992)
		French friesb	3	18	0.4–44
		Pancake Powderb	2	45	44–45
PL	2012	Dehydrated cooked potatoesc	4, potato TGA content: 200–296 mg/kg dw; 5 processing stages	65	61–69	HPLC‐UV	Rytel (2012a)
CN	2014	Potato crispsb	20	n.d.	16–61	LC‐MS/MS	Liu et al. (2014)
PL	2014	French friesc	4 (colour‐fleshed potatoes) Potato TGA content: 41–61 mg/kg; 5 processing stepse	8	6–10	HPLC‐UV	Tajner‐Czopek et al. (2014)

dw: dry weight; LC: liquid chromatography; UV: ultraviolet; MS: mass spectrometry; MS/MS: tandem MS.

^aPotato chips (often just chips), or crisps, are thin slices of potato that have been deep fried or baked until crunchy. Regarding naming, British crisps are US chips, while British chips are US fries/French fries (Oxford dictionary online). In the above table each product is named according to the naming in the article.

^bCommercial product.

^cExperimental product.

^dDifferent frying temperature, frying time and slice thickness.

^eFor details see Section 3.2.3.

^fAverage as reported by the authors or calculated based on the provided individual data.