Steroidal glycoalkaloids in potato foods as affected by cooking methods
نویسندگان
چکیده
منابع مشابه
Steroidal glycoalkaloids in Solanum chacoense.
Potato (Solanum tuberosum L.), a domesticated species that is the fourth most important world agricultural commodity, requires significant management to minimize the effects of herbivore and pathogen damage on crop yield. A wild relative, Solanum chacoense Bitt., has been of interest to plant breeders because it produces an abundance of novel steroidal glycoalkaloid compounds, leptines and lept...
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Using a bioassay for inhibition of plant growth and a combination of two countercurrent chromatographies: rotation locular countercurrent chromatography and droplet countercurrent chromatography, two biologically active glycosidal alkaloids, solasonine and solamargine were isolated from fresh ripe fruit of Solanum incanum. The combination of these chromatographic techniques has established an e...
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The effect of cooking methods on some proximate properties of sweet potato (Ipomoea batatas L) was investigated. With the initial properties of the fresh sweet potatoes (sample A) determined, 600g each of samples B, C and D were boiled peeled, boiled unpeeled and roasted unpeeled respectively. The properties determined for the samples are moisture content, ash, fibre, protein, fat, carbohydrate...
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The steroidal glycoalkaloids are naturally occurring specialty metabolites of questionable desirability in the vegetable crop, potato. Although glycoalkaloids undoubtedly originated under selection as feeding deterrents against herbivorous pests, they no longer function as the primary feeding deterrent. Moreover, due to their potential toxicity, guidelines persist as to the maximal allowable co...
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The effect of cooking on starch hydrolysis, polyphenol contents, and in vitro α-amylase inhibitory properties of mushrooms (two varieties Russula virescens and Auricularia auricula-judae), sweet potato (Ipomea batatas), and potato (Solanum tuberosum) was investigated. The total, resistant, and digestible starch contents of the raw and cooked food samples (FS) ranged from 6.4 to 64.9; 0 to 10.1;...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2018
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2018.1509346