Journal Home > Volume 7 , Issue 2
Food Science and Human Wellness 2018, 7(2): 156-162 https://doi.org/10.1016/j.fshw.2018.02.001
Research Article | Open Access | Issue | Published: 24 February 2018

Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China

Show Author's Information Cheng-Yu Jina,b,1,  Hong Liuc,1,  Dan Xua,b,  Fan-Kui Zenga( ),  Yu-Ci Zhaoa,b,  Hai Zhangd,  Gang Liua( )
Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
University of Chinese Academy of Sciences, Beijing 100049, China
CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
Zhangjiakou Hongji Agriculture Science and Technology Development Co. Ltd, Zhangjiakou 076576, China

1 These authors contributed to the work equally and should be regarded as co-firstauthors.

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Phenolic compounds, Potato, Glycoalkaloids, Dehydrated potato flake
Cite this article:
Jin C-Y, Liu H, Xu D, et al. Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China. Food Science and Human Wellness, 2018, 7(2): 156-162. https://doi.org/10.1016/j.fshw.2018.02.001
Download citation
EndNote(RIS)
BibTeX

307

Views

2

Downloads

Citations

11

Crossref

N/A

WoS

15

Scopus

0

CSCD

Abstract Full text About this article

In order to investigate the food nutrition and safety of potato, the objective of the present study is to quantify glycoalkaloids (α-chaconine and α-solanine) and phenolic compounds in three potato cultivars, namely, Russet Burbank, Atlantic, and Shepody, grown in Hebei, China, and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated. The total glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for Russet Burbank potatoes. The ratio of α-chaconine to α-solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes. The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%. Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes. By contrast, Atlantic and Shepody potatoes contain considerable caffeic acid. The loss rate of phenolic compounds in Russet Burbank during dehydrated potato flake processing is 50.47%.


menu
Abstract
Full text
Outline
About this article

Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China

Show Author's information Cheng-Yu Jina,b,1, Hong Liuc,1, Dan Xua,b, Fan-Kui Zenga( ), Yu-Ci Zhaoa,b, Hai Zhangd, Gang Liua( )
Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
University of Chinese Academy of Sciences, Beijing 100049, China
CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
Zhangjiakou Hongji Agriculture Science and Technology Development Co. Ltd, Zhangjiakou 076576, China

1 These authors contributed to the work equally and should be regarded as co-firstauthors.

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

In order to investigate the food nutrition and safety of potato, the objective of the present study is to quantify glycoalkaloids (α-chaconine and α-solanine) and phenolic compounds in three potato cultivars, namely, Russet Burbank, Atlantic, and Shepody, grown in Hebei, China, and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated. The total glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for Russet Burbank potatoes. The ratio of α-chaconine to α-solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes. The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%. Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes. By contrast, Atlantic and Shepody potatoes contain considerable caffeic acid. The loss rate of phenolic compounds in Russet Burbank during dehydrated potato flake processing is 50.47%.

Keywords: Phenolic compounds, Potato, Glycoalkaloids, Dehydrated potato flake

References(38)

[1]
FAOSTAT. http://faostat.fao.org/ (2016).
[2]
A.L. Lewis, Method of producing dehydrated potato flakes. United States Patent 3574643, 1971.
[3]

J. Mäder, H. Rawel, L.W. Kroh, Composition of phenolic compounds and glycoalkaloids alpha-solanine and alpha-chaconine during commercial potato processing, J. Agric. Food Chem. 57 (2009) 6292-6297.
DOI Google Scholar
[4]

C.Y. Jin, F.K. Zeng, G. Liu, Recovery of protease inhibitors from potato fruit water by expanded bed adsorption chromatography in pilot scale, Am. J. Potato Res. 95 (1) (2017) 1-18.
DOI Google Scholar
[5]

M.J.H. Keijbets, Potato processing for the consumer: developments and future challenges, Potato Res. 51 (2008) 271-281.
DOI Google Scholar
[6]

F.K. Zeng, H. Liu, G. Liu, Physicochemical properties of starch extracted from Colocasia esculenta (L.) Schott (Bun-long taro) grown in Hunan, China, Starch/stärke 66 (2014) 142-148.
DOI Google Scholar
[7]

M. Willard, Potato processing: past, present and future, Am. J. Potato Res. 70 (1993) 405-418.
DOI Google Scholar
[8]

D.M. Alvarez, W. Canet, Rheological properties of mashed potatoes made from dehydrated flakes: effect of ingredients and freezing, Eur. Food Res. Technol. 209 (1999) 335-342.
DOI Google Scholar
[9]

P.A. Conforti, C.E. Lupano, D.K. Yamul, Rheological, thermal and sensory properties of whey protein concentrate/pectin-fortified mashed potatoes made from dehydrated flakes, Int. J. Food Sci. Technol. 48 (2013) 1035-1040.
DOI Google Scholar
[10]
M.D.Villagran, D.J. Beverly, L. Williamson, Dough composition comprising dehydrated potato flakes and process for making a snack therewith, European Patent, EP 1588628 A1, 2005.
[11]

G. Huang, China to grow and eat more potatoes, Front. Ecol. Environ. 13 (2015) 68.
DOI Google Scholar
[12]

C.Y. Jin, D. Xu, F.K. Zeng, Y.C. Zhao, Y.C. Yang, G.Q. Gao, G.H. Wen, G. Liu, A simple method to prepare raw dehydrated potato flour by low-temperature vacuum drying, Int. J. Food Eng. 13 (11) (2017) 1-10.
DOI Google Scholar
[13]
J. Singh, L. Kaur, Advances in Potato Chemistry and Technology, Second ed., Academic Press, San Diego, 2016.
[14]

P. Nolte, J.L. Whitworth, M.K. Thornton, C.S. Mcintosh, Effect of seedborne potato virus Y on performance of Russet Burbank, Russet Norkotah, and Shepody potato, Plant Dis. 88 (2004) 248-252.
DOI Google Scholar
[15]

J.C. Suttle, L.L. Olson, E.C. Lulai, The involvement of gibberellins in 1,8-cineole-mediated inhibition of sprout growth in Russet Burbank tubers, Am. J. Potato Res. 33 (2015) 1133-1139.
DOI Google Scholar
[16]

M. Friedman, Analysis of biologically active compounds in potatoes (Solanum tuberosum) tomatoes (Lycopersicon esculentum), and jimson weed (Datura stramonium) seeds, J. Chromatogr. A 1054 (2004) 143-155.
DOI Google Scholar
[17]

M. Friedman, Potato glycoalkaloids and metabolites: roles in the plant and in the diet, J. Agric. Food Chem. 54 (2006) 8655-8681.
DOI Google Scholar
[18]

S.L. Sinden, K.L. Deahl, B.B. Aulenbach, Effect of glycoalkaloids and phenolics on potato flavor, J. Food Sci. 41 (1976) 520-523.
DOI Google Scholar
[19]

S.O. Alozie, R.P. Sharma, D.K. Salunkhe, Physiological disposition, subcellular distribution and tissue binding of α-chaconine (3H), J. Food Saf. 1 (1978) 257-273.
DOI Google Scholar
[20]

A. Sotelo, B. Serrano, High-performance liquid chromatographic determination of the glycoalkaloids alpha-solanine and alpha-chaconine in 12 commercial varieties of Mexican potato, J. Agric. Food Chem. 48 (2000) 2472-2475.
DOI Google Scholar
[21]

K. Mccue, Potato glycoalkaloids, past present and future, Fruit Veg. Cereal Sci. Biotechnol. 3 (2009) 65-71.
Google Scholar
[22]

R.J. Houben, K. Brunt, Determination of glycoalkaloids in potato tubers by reversed-phase high-performance liquid chromatography, J. Chromatogr. A 661 (1994) 169-174.
DOI Google Scholar
[23]

M. Friedman, Chemistry and anticarcinogenic mechanisms of glycoalkaloids produced by eggplants, potatoes, and tomatoes, J. Agric. Food Chem. 63 (2015) 3323-3337.
DOI Google Scholar
[24]

M. Friedman, J.R. Rayburn, J.A. Bantle, Developmental toxicology of potato alkaloids in the frog embryo teratogenesis assay-Xenopus (FETAX), Food Chem. Toxicol. 29 (1991) 537-547.
DOI Google Scholar
[25]

D.S. Mcgehee, M.D. Krasowski, D.L. Fung, B. Wilson, G.A. Gronert, J. Moss, Cholinesterase inhibition by potato glycoalkaloids slows mivacurium metabolism, Anesthesiology 93 (2000) 510-519.
DOI Google Scholar
[26]

H.W. Im, B.S. Suh, S.U. Lee, N. Kozukue, M. Ohnisi-Kameyama, C.E. Levin, M. Friedman, Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes, J. Agric. Food Chem. 56 (2008) 3341-3349.
DOI Google Scholar
[27]

P.P. Singh, M.D.A. Saldaña, Subcritical water extraction of phenolic compounds from potato peel, Food Res. Int. 44 (2011) 2452-2458.
DOI Google Scholar
[28]

T. Albishi, J.A. John, A.S. Al-Khalifa, F. Shahidi, Antioxidant, anti-inflammatory and DNA scission inhibitory activities of phenolic compounds in selected onion and potato varieties, J. Funct. Foods 5 (2013) 930-939.
DOI Google Scholar
[29]

A. Tajner-Czopek, E. Rytel, A. Kita, A. Pęksa, K. Hamouz, The influence of thermal process of coloured potatoes on the content of glycoalkaloids in the potato products, Food Chem. 133 (2012) 1117-1122.
DOI Google Scholar
[30]

R. Elżbieta, The effect of industrial potato processing on the concentrations of glycoalkaloids and nitrates in potato granules, Food Control 28 (2012) 380-384.
DOI Google Scholar
[31]

B.V. Mccleary, T.S. Gibson, D.C. Mugford, Measurement of total starch in cereal products by amyloglucosidase-α-amylase method: collaborative study, J. AOAC Int. 80 (1997) 571-579.
DOI Google Scholar
[32]
E. Bertoft, A. Blennow, Structure of potato starch, in: J. Singh, L. Kaur (Eds.), Advances in Potato Chemistry and Technology, Academic Press, San Diego, 2009, pp. 83–98.
DOI
[33]

M. Friedman, J.N.R. And, N. Kozukue, Glycoalkaloid and calystegine contents of eight potato cultivars, J. Agric. Food Chem. 51 (2003) 2964-2973.
DOI Google Scholar
[34]

J.G. Roddick, A.L. Rijnenberg, Synergistic interaction between the potato glycoalkaloids α-solanine and α-chaconine in relation to lysis of phospholipid sterol liposomes, Phytochemistry (1987) 1325-1328.
DOI Google Scholar
[35]

B.J. Phillips, J.A. Hughes, J.C. Phillips, D.G. Walters, D. Anderson, C.S.M. Tahourdin, A study of the toxic hazard that might be associated with the consumption of green potato tops, Food Chem. Toxicol. 34 (1996) 439-448.
DOI Google Scholar
[36]

S. Langkilde, T. Mandimika, M. Schroder, O. Meyer, W. Slob, A. Peijnenburg, M. Poulsen, A 28-day repeat dose toxicity study of steroidal glycoalkaloids: alpha-solanine abd alpha-chaconine in the Syrian golden hamster, Food Chem. Toxicol. 47 (2009) 1099-1108.
DOI Google Scholar
[37]

M. Friedman, Chemistry, biochemistry, and dietary role of potato polyphenols. A review, J. Agric. Food Chem. 45 (1997) 1523-1540.
DOI Google Scholar
[38]

P. Mattila, J. Hellström, Phenolic acids in potatoes vegetables, and some of their products, J. Food Compos. Anal. 20 (2007) 152-160.
DOI Google Scholar
Publication history
Copyright
Acknowledgements
Rights and permissions

Publication history

Received: 15 October 2017
Revised: 23 January 2018
Accepted: 17 February 2018
Published: 24 February 2018
Issue date: June 2018

Copyright

© 2018 “Society information”.

Acknowledgements

This work was supported by the China Agriculture Research System (CARS-10), the National Key Research and Development Plan (2016YFD0401302-02), the Science and Technology Major Project of Gansu Province (1602NKDJ022-1), the Natural Science Foundation of Gansu Province (1501RJZA004) and the Science and Technology Planing Project of Lanzhou (2016-3-123).

Rights and permissions

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

Return