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Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates
For potato proteins to be used as a food ingredient, the level of natural potato defense substances, the glycoalkaloids (GAs), should be limited. In this work, a method is developed for quantification of the two major potato GAs, α-solanine and α-chaconine, as well as for their aglycon form, solanid...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230682/ https://www.ncbi.nlm.nih.gov/pubmed/32252270 http://dx.doi.org/10.3390/foods9040416 |
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author | Nielsen, Søren D. Schmidt, Jesper M. Kristiansen, Gitte H. Dalsgaard, Trine K. Larsen, Lotte B. |
author_facet | Nielsen, Søren D. Schmidt, Jesper M. Kristiansen, Gitte H. Dalsgaard, Trine K. Larsen, Lotte B. |
author_sort | Nielsen, Søren D. |
collection | PubMed |
description | For potato proteins to be used as a food ingredient, the level of natural potato defense substances, the glycoalkaloids (GAs), should be limited. In this work, a method is developed for quantification of the two major potato GAs, α-solanine and α-chaconine, as well as for their aglycon form, solanidine, using liquid chromatography–mass spectrometry single quadrupole in single ion monitoring mode. Standard solutions of GA and a food-grade potato protein powder was used to validate the method. A linear correlation between GA concentration and the ion intensity of >0.995 was obtained for all standard solutions. Recovery of GA in spiked samples was within the range 82%–106%. The method for GA quantification was applied to a variety of potato protein isolates. The results showed that total GA increased during the storage of the potatoes. Washing the potato protein isolates using water at a sufficient level was shown to be able to reduce the amount of GA below the threshold of 150 µg g(−1), as needed for human consumption. |
format | Online Article Text |
id | pubmed-7230682 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-72306822020-05-22 Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates Nielsen, Søren D. Schmidt, Jesper M. Kristiansen, Gitte H. Dalsgaard, Trine K. Larsen, Lotte B. Foods Article For potato proteins to be used as a food ingredient, the level of natural potato defense substances, the glycoalkaloids (GAs), should be limited. In this work, a method is developed for quantification of the two major potato GAs, α-solanine and α-chaconine, as well as for their aglycon form, solanidine, using liquid chromatography–mass spectrometry single quadrupole in single ion monitoring mode. Standard solutions of GA and a food-grade potato protein powder was used to validate the method. A linear correlation between GA concentration and the ion intensity of >0.995 was obtained for all standard solutions. Recovery of GA in spiked samples was within the range 82%–106%. The method for GA quantification was applied to a variety of potato protein isolates. The results showed that total GA increased during the storage of the potatoes. Washing the potato protein isolates using water at a sufficient level was shown to be able to reduce the amount of GA below the threshold of 150 µg g(−1), as needed for human consumption. MDPI 2020-04-02 /pmc/articles/PMC7230682/ /pubmed/32252270 http://dx.doi.org/10.3390/foods9040416 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Nielsen, Søren D. Schmidt, Jesper M. Kristiansen, Gitte H. Dalsgaard, Trine K. Larsen, Lotte B. Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates |
title | Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates |
title_full | Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates |
title_fullStr | Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates |
title_full_unstemmed | Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates |
title_short | Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates |
title_sort | liquid chromatography mass spectrometry quantification of α-solanine, α-chaconine, and solanidine in potato protein isolates |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230682/ https://www.ncbi.nlm.nih.gov/pubmed/32252270 http://dx.doi.org/10.3390/foods9040416 |
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