Glycoalkaloids of potatoes: α-solanine and α-chaconine. A review

This article provides an analysis of recent studies concerning the properties and toxicity of potato glycoalkaloids, -solanine and chaconine.Changes in the European Union legislation regarding the control and monitoring of their content are discussed, which establish an indicative level of 100 mg/kg for the sum of -solanine and -chaconine.In properly cultivated, harvested, and stored potatoes, the glycoalkaloid content usually ranges from 20 to 100 mg/kg.In Ukraine, active development of portable systems for analyzing glycoalkaloid content in potatoes based on biosensors exploiting the anticholinesterase activity of glycoalkaloids was conducted in the early 2000s.However, this method has not been implemented in practical control techniques.Exceeding the content of -solanine and -chaconine in potatoes poses a risk of poisoning, including fatal cases, which were recorded in the 20th century in Germany and the United Kingdom.Clinical signs of potato glycoalkaloid toxicity include dry mouth, pain in the mouth and throat, throat constriction, nausea, vomiting, abdominal pain, and diarrhea, accompanied by various neurological symptoms such as weakness, confusion, depression, and others.For adults, a toxic dose is considered to be 200-400 mg, while for children, a critical dose may be as low as 20-40 mg.A dose exceeding 600 mg is potentially life-threatening.However, at low concentrations, glycoalkaloids can exhibit anticancer activity.Methods for reducing the levels of -solanine and -chaconine in potatoes are presented.It is noted that their content depends on environmental and genetic factors, as well as on storage and processing methods.Modern methods for controlling the content of glycoalkaloids in potatoes and potato-based food products are also analyzed.