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Isolation and chemoenzymatic treatment of glycoalkaloids from green, sprouting and rotting Solanum tuberosum potatoes for solanidine recovery

  • Published:2017-04 Issue: Volume:220 Page:257-265
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Koffi Grokoré Yvonne,Remaud-Simeon Magali,Due Ahipo Edmond,Combes Didier

Funder

European Regional Development Fund

INRA

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Glycoalkaloids (α-solanine and chaconine) in potato tubers;AOAC;Official Method,2000

2. Solanidine isolation from Solanum tuberosum by centrifugal partition chromatography;Attoumbré;Journal of Separation Science,2013

3. Kinetics of human and horse sera cholinesterases inhibition with solanaceous glycoalkaloids: Study by potentiometric biosensor;Benilova;Pesticide Biochemistry and Physiology,2006

4. .alpha-Chaconine and .alpha-solanine content of potato products and their stability during several modes of cooking;Bushway;Journal of Agricultural and Food Chemistry,1981

5. Heat-induced damage in potato (Solanum tuberosum) tubers: Membrane stability, tissue viability, and accumulation of glycoalkaloids;Coria;Journal of Agricultural and Food Chemistry,1998
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