Effect of Some Technological Practices on Solanine in Potato Tubers | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 2, Volume 7, Issue 1, June 2010, Page 13-20 | ||||
| DOI: 10.21608/ajfs.2010.20173 | ||||
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| Abstract | ||||
| The present study was conducted to determine the effect of some technological practices on solanine content in potato sticks .Data indicated that peeling process caused a significant decrease in solanine content in potato, being 14.44% and 58.25 % (on dry weight basis) when the depths of the removal peel were approximately 0.5 and 3 mm, respectively. Boiling process at 100 C° for different periods (3-9 min) did not significantly reduce the solanine content of potato sticks. Frying of potato sticks at 170 C° for 3and 6 min caused a significant decline in solanine content. The percentages of solanine reduction after frying for 3 and 6 min, were 68.79% and 75.58 % ( on dry weight basis), respectively. Soaking of potato sticks in 4% acetic acid for different periods led to a significant reduction in solanine. The reduction was10.51%, 26.61%, 32.56% and 48.93% after soaking for 15,30,45 and 60 min, respectively. Soaking of potato sticks in 4% acetic acid for 30 and 60 min then boiling for 9 min or frying for 6 min resulted in a high reduction in solanine content of potato sticks (27.44% ,50.85 %, 80.55% and 89.08%, respectively). Separation of solanine from potato sticks subjected to the aforementioned treatments by TLC confirmed the results obtained in the present study. | ||||
| Keywords | ||||
| α-solanine; green potato; glycoalkaloids; processing; Solanum tuberosum | ||||
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