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Related Experiment Videos

[Solanine and chaconine: occurrence, properties, methods for determination].

P Badowski1, B Urbanek-Karłowska

  • 1Zakład Badania Zywności i Przedmiotów Uzytku, Państwowy Zakład Higieny.

Roczniki Panstwowego Zakladu Higieny
|September 4, 1999
PubMed
Summary

Glycoalkaloids like solanine and chaconine in potatoes and tomatoes can cause poisoning if levels are high, especially in damaged or greened produce. Safe levels are below 100 mg/kg in potatoes.

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Area of Science:

  • Natural Products Chemistry
  • Food Toxicology
  • Plant Science

Context:

  • Glycoalkaloids are toxic compounds found in Solanaceae plants like potatoes and tomatoes.
  • Understanding their presence and levels is crucial for food safety.

Purpose:

  • To review the occurrence, toxicological properties, and determination methods of glycoalkaloids (solanine, chaconine) in potatoes and tomatoes.
  • To assess common glycoalkaloid content in commercial products and identify risk factors.

Summary:

  • Glycoalkaloids, particularly solanine and chaconine, are reviewed in potatoes and tomatoes.
  • While generally low in commercial varieties, they can accumulate in greened, stored, or damaged potatoes.
  • High concentrations can lead to acute poisoning with gastro-intestinal and neurological symptoms.

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Impact:

  • Provides information on safe upper limits for glycoalkaloids in food.
  • Highlights the importance of proper storage and handling of potatoes and tomatoes to prevent toxic accumulation.
  • Contributes to food safety guidelines and consumer awareness regarding natural toxicants in produce.