Glycoalkaloid content of early potato varieties

Journal of the Science of Food and Agriculture

Volumn 67, Issue 1, 1995, Pages 125-128

  Hellenas K E ^a   Branzell, C ^a   Johnsson, H ^a   Slanina, P ^a  

^a NATIONAL FOOD ADMINISTRATION   (Sweden)

Author keywords

a solanine; glycoalkaloid; HPLC; potato; chaconine, analysis

Indexed keywords

EID: 0029163683     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740670119     Document Type: Article

References (12)

1. Note on current work—The effect of site and genotype on the glycoalkaloid content of first and second early potato varieties
2. Modification of the rapid high performance liquid chromatographic method for the determination of potato glycoalkaloids
3. A simplified procedure for quantification of potato glycoalkaloids in tuber extracts by HPLC; comparison with ELISA and a colorimetric method
4. Naturally occurring toxic alkaloids in foods
5. Glykoalkaloider i svensk potatis
6. Effect of peeling on total phenols, total glycoalkaloids, discoloration and flavor of cooked potatoes
7. Genetic and environmental effects on levels of glycoalkaloids in cultivars of potato (Solatium tuberosum L.)
8. The influence of genotype on the effects of impact damage on the accumulation . of glycoalkaloids in potato tubers
9. Solanine (glycoalkaloids) in potatoes: toxico‐logical evaluation
10. Varietal and environmental effect on the glycoalkaloid content of potato (Solatium tuberosum L.)
11. Chemistry, toxicology and occurrence of steroidal glycoalkaloids: potential contaminants of the potato (Solarium tuberosum L.)
12. A propos de la teneur en solanine des petits tubercules nouveaux de pomme de terre (Solanum tuberosum L.)