Glycoalkaloid levels in potato
The highest total GA levels in the potato plant are
present in the foliage, blossoms and sprouts, followed
by the peel and the tuber flesh. Within the tuber the
concentrations of GA are greatest in the layer under
the peel and the 'eyes'.
Initial levels of the potato total GA are genetically
determined and vary greatly between the cultivars.
According to some hypotheses, GAs are involved in
disease and insect resistance mechanisms. The com-
commercially available potatoes destined for consumption in Europe and the USA contain about
20-150 mg total GA/kg unpeeled tuber. Various factors such as annual or regional variations, and exposure to light (green potatoes) or mechanical
damage (harvesting) may result in a substantial elevation of the initial total GA concentrations (Jadhav
et al., 1981; Johnson and Hellen~is, 1983). Potato
GAs appear to be fairly stable under processing
cooking conditions. Peeling before cooking can substantially reduce the GA content, depending on the
potato variety and the original total GA content.
Źródło: Slanina, P. (1990). Solanine (glycoalkaloids) in potatoes: Toxicological evaluation. Food and Chemical Toxicology, 28(11), 759–761. doi:10.1016/0278-6915(90)90074-w
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