Table 35.
Total glycoalkaloids (TGAs) in laboratory processed and in commercial potato peel products
| Country | Year of study | Potato product | N | TGA average (mg/kg fw)c | TGA range (mg/kg fw) | Analytical technique | Reference |
|---|---|---|---|---|---|---|---|
| USA | 1981 | Fried peelsa | 2 | 142 | 139–145 | HPLC‐UV | Bushway and Ponnampalam (1981) |
| USA | 1983 | Unprocessed potato peelsb | 12 cultivars | 276 | 18–1,068 | HPLC‐UV | Bushway et al. (1983) |
| Baked potato peelsb | 12 cultivars | 317 | 24–1,098 | ||||
| Fried potato peelsb | 12 cultivars | 414 | 33–1,649 | ||||
| Baked‐fried potato peelsb | 12 cultivars | 444 | 42–1,556 | ||||
| Frozen peel wedgesa | 6 | 98 | 76–121 | ||||
| Frozen peel slicesa | 2 | 68 | 66–71 | ||||
| Restaurant fried peelsa | 3 | 57 | 52–63 | ||||
| Restaurant baked‐fried peelsa | 3 | 181 | 120–242 | ||||
| USA | 2017 | Potato peel powderb | 6 (3 cultivars, organic and conventional) | 1,541 (dw) | 639–3,580 (dw) | HPLC‐UV | Friedman et al. (2017) |
| USA | 2018 | Potato peel powdera | 4 (3 cultivars, organic and conventional) | 1,527 (dw) | 861–2,180 (dw) | HPLC‐UV | Elkahoui et al. (2018) |
Dw: dry weight; LC: liquid chromatography; UV: ultraviolet.
a
Commercial product.
b
Experimental product.
c
Average as reported by the authors or calculated based on the provided individual data.