Effect of Some Technological Practices on Solanine in Potato Tubers

The present study was conducted to determine the effect of some technological practices on solanine content in potato sticks .Data indicated that peeling process caused a significant decrease in solanine content in potato, being 14.44% and 58.25 % (on dry weight basis) when the depths of the removal peel were approximately 0.5 and 3 mm, respectively. Boiling process at 100 C° for different periods (3-9 min) did not significantly reduce the solanine content of potato sticks. Frying of potato sticks at 170 C° for 3and 6 min caused a significant decline in solanine content. The percentages of solanine reduction after frying for 3 and 6 min, were 68.79% and 75.58 % ( on dry weight basis), respectively. Soaking of potato sticks in 4% acetic acid for different periods led to a significant reduction in solanine. The reduction was10.51%, 26.61%, 32.56% and 48.93% after soaking for 15,30,45 and 60 min, respectively. Soaking of potato sticks in 4% acetic acid for 30 and 60 min then boiling for 9 min or frying for 6 min resulted in a high reduction in solanine content of potato sticks (27.44% ,50.85 %, 80.55% and 89.08%, respectively). Separation of solanine from potato sticks subjected to the aforementioned treatments by TLC confirmed the results obtained in the present study.