Table 41.
Reduction in the total content of total glycoalkaloids (TGA) in S. tuberosum tubers as a result of frying for the production of French fries or potato crisps. Note: the reduction is given as the percent reduction in the TGA content after peeling
| Studya | Processing step(s) | Number of cultivars | Analytical method | TGA initial content in peeled tuber (mg/kg) | TGAs content in fried potato product (mg/kg) | Reduction in TGA content (%) |
|---|---|---|---|---|---|---|
| Takagi et al. (1990) | Frying (5 min at 150°C) | 3 | HPLC‐UV | 222–243c , d | 218–231d , e , f |
3% Mean of 3 cultivars |
| Takagi et al. (1990) | Frying (5 min at 170°C) | 4 | HPLC‐UV | 185–373c , d | 169–294d , e , f |
21% Mean of 4 cultivars |
| Takagi et al. (1990) | Frying (10 min at 210°C) | 3 | HPLC‐UV | 114–234c , d | 64–149d , e , f |
38% Mean of 3 cultivars |
| Rytel et al. (2005) | Frying (170–180°C, 2 stage) (French fries processing) | 2 | HPLC‐UV |
Cultivar ‘Santana’: 127 (dw)f ‘Innowator’: 141 (dw)f |
Cultivar ‘Santana’: 14 (dw)f ‘Innowator’: 6 (dw)f |
92% Mean of 2 cultivars |
| Pęksa et al. (2006) | Frying at 180°C (chip processingb) | 2 | HPLC‐UV |
Cultivar ‘Karlena’: 101 (dw) ‘Saturna’: 118 (dw) |
Cultivar ‘Karlena’: 24 (dw) ‘Saturna’: 23 (dw) |
79% Mean of 2 cultivars |
| Tajner‐Czopek et al. (2012) | Frying at 180°C (potato crisp processing)c | 2 (coloured‐fleshed) | HPLC‐UV |
Cultivar ‘Rosalinde’: 248 (dw)f ‘Blue Congo’: 274 (dw)f |
Cultivar ‘Rosalinde’: 41 (dw)f ‘Blue Congo’: 45 (dw)f |
83% Mean of 2 cultivars |
| Tajner‐Czopek et al. (2012) | Frying (175°C, 2 stage) (French fries processing) | 2 (coloured‐fleshed) | HPLC‐UV |
Cultivar ‘Rosalinde’: 199 (dw)f ‘Blue Congo’: 219 (dw)f |
Cultivar ‘Rosalinde’: 12 (dw)f ‘Blue Congo’: 16 (dw)f |
93% Mean of 2 cultivars |
| Tajner‐Czopek et al. (2014) | Frying (175°C, 2 stage) (French fries processing) | 4 (coloured‐fleshed) | HPLC‐UV |
111 (dw)f Mean of 4 cultivars |
7 (dw)f Mean of 4 cultivars |
94% Mean of 4 cultivars |
| Rytel et al. (2015) | Frying (2 min at 175°C) including slicing and washing (chips processing) | 3 | HPLC‐UV |
196 (dw) Mean of 3 cultivars |
29 (dw) Mean of 3 cultivars |
85% Mean of 3 cultivars |
| Rytel et al. (2018) | Frying (175°C, 2‐stage) (French fries processing) | 2 (blue‐fleshed) | HPLC‐UV |
Cultivar ‘Valfi’: 97 (dw) ‘Blaue Elise’: 63 (dw) |
Cultivar ‘Valfi’: 9.5 (dw) ‘Blaue Elise’: 7.0 (dw) |
89% Mean of 2 cultivars |
| Rytel et al. (2018) | Frying (2 min at 190°C)(potato crisps processing) | 2 (blue‐fleshed) | HPLC‐UV |
Cultivar ‘Valfi’: 97 (dw) ‘Blaue Elise’: 63 (dw) |
Cultivar ‘Valfi’: 53 (dw) ‘Blaue Elise’: 28 (dw) |
50% Mean of 2 cultivars |
TGA: total glycoalkaloids; dw: dry weight; fw: fresh weight; LC: liquid chromatography; UV: ultraviolet; HP: high performance.
Study year is in this case the year of publication.
It is not clear whether the final products refer to French fries or to potato crisps.
Experiment conducted with unpeeled potatoes.
Results expressed as raw weight, corrected for water loss during frying.
Results were presented for α‐solanine and α‐chaconine.
Results provided in figures, for α‐solanine and α‐chaconine.