Potato glycoalkaloids.
This review shall attempt to summarize the significance of glycoalkaloids in potato products. Specific areas that are discussed include the types and distribution of glycoalkaloids identified in potatoes, facts affecting their rates of formation and biosynthesis, control measures to minimize their formation, methods of analysis, and the health implications of such compounds along with their flavor properties.
D004144:Diosgenin; D005519:Food Preservation; D008954:Models, Biological; D010945:Plants, Edible / Q000378:metabolism; D012991:Solanaceous Alkaloids / Q000032:analysis*; D012992:Solanine / Q000031:analogs & derivatives / Q000032:analysis; D013045:Species Specificity; D014675:Vegetables / Q000032:analysis* / Q000528:radiation effects / Q000592:standards
D012991:Solanaceous Alkaloids; D012992:Solanine; C011860:alpha-chaconine; C026609:beta-solamarine; C026608:alpha-solamargine; D004144:Diosgenin; C012037:solasodine; C013255:solanidine