Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
The potato is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant Solanum tuberosum, a perennial in the nightshade family Solanaceae.
“All the potato cultivars contained lower concentration of TGA than the limits recommended as safe, except 2 cultivars, that is FD8-3 (2539.18 ± 89.77 mg/100 g of DW) and Cardinal (506.16 ± 17.90 mg/kg).”
total glycoalkaloids (TGAs)→ exceeds safe limits →potato cultivar FD 8-3
concentration: 154.93 ± 7.75 mg/100 g DW
“The dietary intake assessment of potato cultivars revealed that Cardinal, FD 35-36, FD 8-3, and FD 3-9 contained higher amount of TGA in whole potato, although FD 8-3 only possessed higher content of TGA (154.93 ± 7.75) in its flesh portion rendering it unfit for human consumption.”
glycoalkaloids→ accumulate in →potatoes
conditions: during growth,postharvest storage
“Potatoes are known to accumulate glycoalkaloids (GAs) during growth and postharvest storage.”
What science says
compound effect
“Similarly, α-chaconine content varied from 4.42 ± 0.16 to 6818.40 ± 211.07 mg/100 g of DW in potato peel and from 3.94 ± 0.14 to 475.33 ± 16.81 mg/100 g DW in flesh portion.”
α-chaconine→varies in concentration→potato peel and flesh
“potato starch gels (42.–42.8% on dry matter basis (d.b.)), with added (2% d.b.) arabinoxylan, were more rigid after seven days of storage than pure potato starch gels”
potato starch gels with added arabinoxylan→more rigid after→seven days of storage
“Microstructural analysis showed that the added amylose was present outside the granules after swelling, whereas the inherent amylose from the potato starch seemed to have diffused main] y to the inner aqueous centre of the granules.”
inherent amylose from potato starch→diffuse→inner aqueous centre of the granules
