The glycoalkaloid content of some edible solanaceous fruits and potato products
- 1 April 1981
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 32 (4) , 419-421
- https://doi.org/10.1002/jsfa.2740320418
Abstract
The glycoalkaloid contents of three edible solanaceous fruits (aubergine, red and green peppers) have been found to be less than 10 mg 100 g−1 fresh weight. Commercial potato products, such as potato crisps, chips and tinned new potatoes, have been found to contain similar low levels which are within those accepted as safe by breeders of commercial potatoes.This publication has 10 references indexed in Scilit:
- Total glycoalkaloids in potatoes and potato chipsJournal of Agricultural and Food Chemistry, 1980
- Effects of nematicides on the chemical composition of the fruits of egg-plant (Solanum melongena L.)Plant Foods for Human Nutrition, 1980
- A simplified method for the determination of total glycoalkaloids in potato tubersJournal of the Science of Food and Agriculture, 1979
- A propos de la teneur en solanine des petits tubercules nouveaux de pomme de terre (Solanum tuberosum L.)Potato Research, 1979
- Constituents of tomatoesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1979
- Glycoalkaloid Content And Other Chemical Constituents Of The Fruits Of Some Egg Plant (Solanum Melongena, L.)VarietiesJournal of Plant Foods, 1979
- OUTBREAK OF SUSPECTED SOLANINE POISONING IN SCHOOLBOYS - EXAMINATION OF CRITERIA OF SOLANINE POISONING1979
- Editorial: End of the potato avoidance hypothesis.BMJ, 1975
- The influence of stage of maturity, level of nitrogen fertilization and storage on the concentration of solanine in tubers of three potato cultivarsBulletin of Environmental Contamination and Toxicology, 1974
- The steroidal glycoalkaloid α-tomatinePhytochemistry, 1974