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Glycoalkaloid content in potato tubers by various cooking methods and potato products  

김정애 (영남대학교 생활과학대학 가정관리학과)
소궤신행 (영남대학교 생활과학대학 가정관리학)
한재숙 (영남대학교 생활과학대학 가정관리학과)
Publication Information
Korean journal of food and cookery science / v.20, no.1, 2004 , pp. 76-80 More about this Journal
Abstract
The potato tubers of Solanum tuberosum L. contain potato glycoalkaloids (PGA), a class of naturally occurring toxicants. The primary constituents of this class of compounds in potatoes are $\alpha$-chaconine and $\alpha$-solanine. The purpose of this study was to examine the effects of various cooking methods on the PGA contents in the common Korean potato Irish Cobbler variety and those in commercially produced potato products consumed in Korea. After cooking, most potatoes showed big decreases in their PGA contents compared to the uncooked samples, with the exception of baked potatoes, which maintained 90.86％ of their PGA contents. The PGA levels in boiled and blanched potatoes were reduced by 91.68 and 84.17％, respectively. However, the levels in samples boiled in 1％ salted water were only reduced by 52.10％. Potatoes fried and sauteed in oil had their PGA contents reduced to 49.42 and 49.51％ of their original levels. The reductions in the relative PGA contents by cooking method were in the order boiling〉blanching〉boiling with 1％ NaCl〉steaming〉sauteing〉frying〉microwaving〉baking. The highest remaining PGA content of the potato products in Korea was in potato chips, at 69.57mg/100g, but made with imported potatoes.
Keywords
Potato glycoalkaloid; $\alpha$-chaconine; $\alpha$-solanine;
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