Determination of Glycoalkaloids in Potatoes and Potato Products by Microwave Assisted Extraction

Authors

Narasimharao Kondamudi, Boise State University
Jacob K. Smith, Boise State University
Owen M. McDougal, Boise State UniversityFollow

Document Type

Article

Publication Date

4-2017

DOI

http://dx.doi.org/10.1007/s12230-016-9558-9

Abstract

Potato glycoalkaloids can reach levels that are harmful to human health. A rapid and reliable microwave assisted extraction method for quantitative analysis of α-solanine and α-chaconine content in raw potato and potato based products is presented. A chemical microwave was used to determine optimal temperature and pressure conditions for the extraction of α-solanine and α-chaconine from Idaho grown tubers and six commercially available mashed potato products. Recovery efficiency of glycoalkaloids was 37% greater by microwave assisted extraction (19.92 mg/kg glycoalkaloid) as compared to conventional solid/liquid methods (12.51 mg/kg glycoalkaloid). Optimal extraction of glycoalkaloids from potato samples dissolved in methanol was achieved using a microwave reactor set to 90 °C for ten minutes. The interior of Idaho grown tubers was determined to contain lower levels of glycoalkaloids (19.92 mg/kg dry weight; 6.5 ± 1.78 mg α-solanine and 13.40 ± 1.65 mg α-chaconine), as compared to commercial potato products (33.86–81.59 mg/kg).

Publication Information

Kondamudi, Narasimharao; Smith, Jacob K.; and McDougal, Owen M.. (2017). "Determination of Glycoalkaloids in Potatoes and Potato Products by Microwave Assisted Extraction". American Journal of Potato Research, 94(2), 153-159.