Effect of light and temperature on the formation of glycoalkaloids in potato tubers

dc.creatorMachado, RMD
dc.creatorToledo, MCF
dc.creatorGarcia, LC
dc.date2007
dc.dateMAY
dc.date2014-11-17T03:37:41Z
dc.date2015-11-26T16:37:00Z
dc.date2014-11-17T03:37:41Z
dc.date2015-11-26T16:37:00Z
dc.date.accessioned2018-03-28T23:19:56Z
dc.date.available2018-03-28T23:19:56Z
dc.identifierFood Control. Elsevier Sci Ltd, v. 18, n. 5, n. 503, n. 508, 2007.
dc.identifier0956-7135
dc.identifierWOS:000243138900020
dc.identifier10.1016/j.foodcont.2005.12.008
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/79761
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/79761
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/79761
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1271949
dc.descriptionThis study was designed to determine the influence of two light sources and temperature on the total glycoalkaloid (TGA) content of potato tubers cultivated in Brazil. Tubers of cv Monaliza were exposed during 14 days to the following conditions: (1) indirect sunlight, (2) fluorescent light, (3) storage in darkness under refrigeration, and (4) storage in darkness under room temperature. The glycoalkaloids alpha-solanine and alpha-chaconine were determined using a reversed phase C18 HPLC column with a photodiode array detector. Exposure of potato tubers to fluorescent light resulted in the highest TGA levels. Smaller tubers presented the highest TGA concentrations, irrespective of the light source and temperature. Although the TGA levels at the end of the experiments were higher than the initial content, a steady increase of TGA concentration was observed only in tubers exposed to fluorescent light. The levels of TGA found in the analysed potato samples were below 200 mg kg(-1), value that has been considered to be safe for human consumption. (c) 2006 Elsevier Ltd. All rights reserved.
dc.description18
dc.description5
dc.description503
dc.description508
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Control
dc.relationFood Control
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectglycoalkaloids
dc.subjectalpha-solanine
dc.subjectalpha-chaconine
dc.subjectSolanum-tuberosum
dc.subjectAlpha-chaconine
dc.subjectSynergistic Interaction
dc.subjectExposure
dc.subjectAccumulation
dc.subjectChlorophyll
dc.subjectVarieties
dc.subjectAlkaloids
dc.subjectToxicity
dc.subjectProducts
dc.titleEffect of light and temperature on the formation of glycoalkaloids in potato tubers
dc.typeArtículos de revistas


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