Glycoalkaloids in potatoes: exploring health effects, analytical techniques, occurrence, mitigation measures

Glycoalkaloids are secondary metabolites naturally synthesized by potatoes that can become toxic when present in when present above a certain level. Given that potatoes are one of the most widely consumed foods globally, it is essential to develop evaluation and analysis methods capable of controlling these compounds and optimizing the conditions that positively influence their concentration in tubers. Various factors, from agricultural practices during potato cultivation to storage and commercial distribution conditions can influence glycoalkaloids and may result in toxic levels. Therefore, it is crucial to apply techniques that preserve the quality of potatoes without compromising their safety. While glycoalkaloids are primarily known for their toxicity and adverse effects on human health, they have also shown some possible health benefits. This review attempts to explore both the toxic and potential beneficial effects of glycoalkaloids on human health, as well as to evaluate the various laboratory methods currently employed for their quantification and determination. Additionally, it addresses the factors that contribute to increased glycoalkaloid levels in potatoes and highlights potential techniques to mitigate this toxicity throughout the production cycle, ensuring consumer safety.