Table 37.

Total glycoalkaloid (TGA) content of processed tomato products reported in the literature

Country	Year of study	Product	N	TGA average (mg/kg fw)f	TGA range (mg/kg fw)	Analytical technique	Reference
CZ	1981	Tomato pulpa , b	1	193		HLPC/colourimetrici	Kyzlink et al. (1981)
		Sweetened tomato juicea , b	1	165
		Tomato marmaladea , b	1	182
		Fruit buttera , b	1	143
DE	1985	Green tomato marmaladea	2	35g	25‐44g	Colourimetrici	Kibler et al. (1985)
		Sweet sour pickled green tomatoesa	2	31g	20‐42g
CZ	1992	Green tomato salad with onion, steriliseda , c	2	24	20–28	HPLC‐UV	Voldrich et al. (1992)
		Green tomato salad with onion and paprikaa	1	8
		Fermented green tomatoesa	1	14h
		Tomato pureea	3	18	16–20
USA	1995	Condensed tomato soup	3	2.2	1.4–3.7	HPLC‐PAD	Friedman and Levin (1995)
		Stewed red tomatoes	1	1.1
		Sun dried tomatoes	1	21
		Fried green tomatoesa , d	1	11
		Microwaved green tomatoesa , e	1	12
		Tomato ketchup	1	25
		Tomato juice	1	28
		Tomato red sauce	1	57
		Green salsa	2	9.5	0–19
		Pickled green tomato product	2	50	28–72
USA	2017	Red and tangerine tomato juice	2	0.65	0.5‐0.8	LC‐HRMS	Cichon et al., 2017

TGA: total glycoalkaloids; LC: liquid chromatography; UV: ultraviolet; MS: mass spectrometry; HR: high resolution; HP: high performance; PAD: Pulsed amperometric detector.

^aPrepared in the laboratory.

^bPrepared from unripe tomatoes.

^c1 sample sterilised at 90°C and 1 sample sterilised at 120°C.

^dFrying was done as follows: tomatoes were sliced and breaded with equal amounts of flour and corn meal after which they were fried in ¼ inch of oil.

^eMicrowaving was for 5 min at ‘high’.

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

^gReported as solanine, probably α‐dehydrotomatine has been measured.

^hThe brine was analysed as well, containing 7 mg/kg α‐tomatine.

ⁱColourimetric methods cannot discriminate between α‐solanine, α‐chaconine and α‐dehydrotomatine.