Abstrait

Removal of a pharmacological undesirable compounds from potato tuber

Saad Mohamed El-Said

Potatoes contain natural nerve toxins called glcoalkaloids compounds. The two major glycoalkaloids in domestic potatoes are á-chaconine and á-solanine. Unlike other toxins, á-solanine and á-chaconine does not dissolve in water, nor is it destroyed by heat. Therefore, any present on the potato tubers will still be there after it is cooked. Thus the aim of this study was to reduce toxic glycoalkaloids content in potato tuber by the addition of sulfur containing compounds. Free sulfhydryl groups in sulfur compounds have been reported to act directly on glycoalkaloids to reduce their toxicity. Garlic bulb and sodiumbicarbonate were added to potato as a safe sulfur-containing source. Glycoalkaloids content in potato tubers were analysed for á-solanine and á-chaconine before and after the treatment with garlic and sodium bicarbonate by high performance liquid chromatography with UV-detection at 205 nm. Experiments were carried out at different temperature, time, garlic weight and pH to determine the optimum removing conditions. The results obtained indicated that the content of glycoal­kaloids in peeled potato tubers subjected to the garlic treatment decreased to 85–90%, compared to the level of glycoalkaloids before treatment. The results obtained showed that potato /garlic/ sodbicarbonatemixture had the lowest amount of total glcoalkaloids (10.455 mg/kg),) in 120min. at 90o C and pH 8