Changes in glycoalkaloids content of potatoes destined for consumption

Abstract

The purpose of the present study was to determine glycoalkaloid content of early potato cultivars, grown with the use of various N rates and subsequent changes resulting from preparation of potatoes for consumption. The material taken for the study consisted of three very early potato cultivars from the growing seasons of 2003–2005: Bard, Lord and Denar, grown in the experimental plots belonging to Wroclaw University of Environmental and Life Sciences. Very early potato cultivars (Bard, Lord and Denar) exhibited low glycoalkaloid content (<2 mg/100 g), while the ratios of α-solanine to α-chaconine were from 1:1.9 to 1:2.5. Glycoalkaloids content of potato tubers, depended on potato cultivar and N rates used during cultivation. A double N rate, increased glycoalkaloids content by 10%. After peeling and cooking, the glycoalkaloid content of potatoes decreased from 75% to 80%, depending on potato cultivar. The losses of glycoalkaloids were twice higher after peeling than after cooking. The losses of solanine were higher than those of chaconine, both after peeling and cooking of the potatoes. The ratio of solanine to chaconine in cooked potatoes was 1:4 and 1:2 before peeling.