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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...

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Autores principales: Nielsen, Søren D., Schmidt, Jesper M., Kristiansen, Gitte H., Dalsgaard, Trine K., Larsen, Lotte B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
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.
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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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