NDLI: Changes in the Levels of Glycoalkaloids and Nitrates After the Dehydration of Cooked Potatoes

Content Provider	Springer Nature Link
Author	Rytel, Elżbieta
Copyright Year	2012
Abstract	The aim of this study was to investigate the effects of various processes used during the laboratory production of dehydrated cooked potato on the concentration of glycoalkaloids (α-chaconine and α-solanine) and nitrates in the raw material, intermediate and final product. In the raw material, half-products and in the final products there were determined glycoalkaloids contents (α-chaconine and α-solanine) with the use of HPLC method and nitrates contents colorimetrically by RQflex apparatus. During the laboratory production of dehydrated potato, glycoalkaloid and nitrate content in processed potatoes decreased. TGA decreased most after peeling (30 %), blanching (28 %) and pre-drying (25 %). Nitrate content decreased significantly after blanching (21 %) and after pre-drying (18 %).El propósito de este estudio fue investigar los efectos de varios procesos usados durante la producción en laboratorio de papa cocinada deshidratada con respecto a la concentración de glicoalcaloides (α-chaconina y α-solanina) y nitratos en el material crudo, intermedio y el producto final. En el material crudo, en los intermedios y en los finales se determinaron los contenidos de glicoalcaloides (α-chaconina y α-solanina) con el uso del método de HPLC, y el contenido de nitratos fue colorimétricamente mediante el aparato de RQflex. Durante la producción en el laboratorio de papa deshidratada, el contenido de glicoalcaloides y nitrato en papas procesadas disminuyó. TGA disminuyó más durante el descascarado (30 %), en el blanqueado (28 %) y en el pre-secado (25 %). El contenido de nitratos disminuyó significativamente después del blanqueado (21 %) y después del pre-secado (18 %).
Starting Page	501
Ending Page	507
Page Count	7
File Format	PDF
ISSN	1099209X
Journal	American Potato Journal
Volume Number	89
Issue Number	6
e-ISSN	18749380
Language	English
Publisher	Springer-Verlag
Publisher Date	2012-11-13
Publisher Institution	Potato Association of America
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Potato Glycoalkaloids Nitrates Dehydrated cooked potato Plant Sciences Agriculture Plant Genetics & Genomics Plant Breeding/Biotechnology Plant Pathology
Content Type	Text
Resource Type	Article
Subject	Plant Science Agronomy and Crop Science

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4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
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