TOTAL AND INDIVIDUAL GLYCOALKALOID COMPOSITION OF STORED POTATO SLICES
- 1 March 1981
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 5 (1) , 23-29
- https://doi.org/10.1111/j.1745-4549.1981.tb00616.x
Abstract
The quantitation of .alpha.-chaconine and .alpha.-solanine by TLC agreed with the total glycoalkaloid (TGA) content as determined by titration. The TGA level of potato slices approximately doubled to 26-30 mg/100 g fresh weight during the 7 h incubation period. Soaking of potato slices resulted in lower increases. Incubation at 25.degree. C resulted in higher TGA levels than at 5.degree. C. The initial .alpha.-chaconine/.alpha.-solanine ratio was 1.42, but with time and temperature changed to 2.4-2.8 in unsoaked slices and 1.5-1.6 in soaked slices.This publication has 16 references indexed in Scilit:
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