Changes of glycoalkaloids and nitrate contents in potatoes during chip processing

Changes in the glycoalkaloids, α-solanine and α-chaconine, and nitrate contents in potatoes of two varieties, Karlena – middle-early and Saturna – middle-late, were investigated during chip processing. The material for the study comprised samples from six stages of a chip production line. In the freeze-dried samples of potato and defatted chips obtained, the contents of α-solanine and α-chaconine were determined by HPLC and nitrates ( NO 3 - ) by reflectometer apparatus RQflex. Significant decrease of glycoalkaloids, particularly α-solanine, and nitrates contents during the process of chips production was observed. The ratio of α-chaconine to α-solanine contents during potato processing was maintained at a similar level during the whole process and was about 2.5:1. The highest amounts of glycoalkaloids were removed during peeling, slicing, washing and frying, and the highest amounts of nitrates during peeling and frying.