High-performance liquid chromatographic determination of the glycoalkaloids alpha-solanine and alpha-chaconine in 12 commercial varieties of Mexican potato

The glycoalkaloid content in 12 commercial varieties of Mexican potatoes wa s measured by HPLC in both the peel and the flesh of the potato. The princi pal glycoalkaloids alpha-solanine and alpha-chaconine were present in highe r concentration in the peel than in the flesh of all varieties. The main al kaloid in the peel of the potatoes was alpha-chaconine and comprised about 65-71% of the total glycoalkaloids. The high concentration of alpha-chaconi ne in peel, which is more toxic than alpha-solanine, gives more protection to the tuber against predators. The total alkaloids in the peel of Alpha, J uanita, Michoacan, Nortena, Rosita, and Tollocan varieties were higher than the limit recommended for food safety. However, the peel represents less t han 10% of the total tuber in most of the varieties. The total alkaloids co ntained in the peel of Atzimba, Lopez, Marciana, Montsama, Murca, and Puebl a was lower than the limits recommended for food safety. The glycoalkaloid content in the boiled peeled potatoes was less than 9 mg/100 g but in Alpha , Montsama, and Puebla varieties, both glycoalkaloids were absent. Accordin g to the results, the consumption of the 12 commercial varieties of Mexican potatoes does not represent any danger to human health.