Table 42.
Reduction in the total content of total glycoalkaloids (TGA) in S. tuberosum tubers as a result of baking or microwaving
| Studya | Processing step(s) | Number of cultivars | Analytical method | TGA initial content in fresh tuber (mg/kg) | TGA content in processed tuber (mg/kg) | Reduction in TGA content (%) |
|---|---|---|---|---|---|---|
| Bushway and Ponnampalam (1981) | Bakingb | 2 | HPLC‐UV | 103–161 (fw) | 99–113 (fw) |
20% Mean of 2 cultivars |
| Lachman et al. (2013) | Bakingb | 6 | LC‐MS/MS |
267 (dw) Mean of 6 cultivars |
135 (dw) Mean of 6 cultivars |
49% Mean of 6 cultivars |
| Bushway and Ponnampalam (1981) | Microwavingb | 2 | HPLC‐UV | 103–161 (fw) | 124–133 (fw) |
3% Mean of 2 cultivars |
| Takagi et al. (1990) | Microwavingc | 3 | HPLC‐UV | 86–239d | 72–208d |
15% Mean of 3 cultivars |
| Lachman et al. (2013) | Microwavingb | 6 | LC‐MS/MS |
267 (dw) Mean of 6 cultivars |
146 (dw) Mean of 6 cultivars |
45% Mean of 6 cultivars |
| Mulinacci et al. (2008) | Microwavinga | 3 (red‐ and blue‐fleshed) | HPLC‐UV |
Cultivar ‘Kennebec’: 46 (fw) ‘Vitelotte’: 79 (fw) ‘Highland Burgundy’: 180 (fw) |
Cultivar ‘Kennebec’: 38 (fw) ‘Vitelotte’: 75 (fw) ‘Highland Burgundy’: 168 (fw) |
7% Mean of 3 cultivarsb |
TGA: total glycoalkaloids; LC: liquid chromatography; UV: ultraviolet; MS/MS: tandem mass spectrometry.; HP: high performance.
Study year is in this case the year of publication.
Experiments were conducted with unpeeled potatoes.
Experiments were conducted with peeled potatoes, cut into cubes of 5–10 mm.
Results were presented for α‐solanine and α‐chaconine.
Note: The reduction is given as the percent reduction compared to the original GA content in the unpeeled potato.