Composition of phenolic compounds and glycoalkaloids α-solanine and α-chaconine during commercial potato processing

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 14, 2009, Pages 6292-6297

  Mäder, Jens ^a   Rawel, Harshadrai ^b   Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b UNIVERSITY OF POTSDAM   (Germany)

Author keywords

Chaconlne; Chlorogenic acid; Glycoalkaloids; Phenolic acids; Potato flakes; Potato processing; Solanlne; TLC; Total phenolics

Indexed keywords

ALPHA CHACONINE; ALPHA SOLANINE; ALPHA-SOLANINE; CHLOROGENIC ACID; DRUG DERIVATIVE; PHENOL DERIVATIVE; SOLANINE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; POTATO;

CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; FOOD PRESERVATION; HOT TEMPERATURE; PHENOLS; SOLANINE; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 67650931137     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901066k     Document Type: Article

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