Glycoalkaloids in potato tubers - the effect of peeling and cooking in salted water

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F75010330%3A_____%2F10%3A00008741" target="_blank" >RIV/75010330:_____/10:00008741 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Glycoalkaloids in potato tubers - the effect of peeling and cooking in salted water

Original language description

The important glycoalkaloids in potatoes are alfa-solanine and alfa-chaconine. Their natural function is probably to serve as stress metabolites or phytoalexins for the protection of the potato when attacked by insects, fungi, etc. They contribute flavour to potatoes but at higher concentrations cause bitterness and are toxic to humans.In this study the factors of potential loss of alfa-solanine and alfa-chaconine in potato tubers during peeling (factor=0.8) and cooking into edible stage in salted water(factor=0.8) were examined. The combined loss factor of peeling and cooking for sum of both glycoalkaloids in potato tubers was 0.64.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

FM - Hygiene

OECD FORD branch

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Project

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Continuities

R - Projekt Ramcoveho programu EK

Publication year

2010

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta alimentaria

ISSN

0139-3006

e-ISSN

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Volume of the periodical

39

Issue of the periodical within the volume

2

Country of publishing house

HU - HUNGARY

Number of pages

6

Pages from-to

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UT code for WoS article

000278586300005

EID of the result in the Scopus database

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