Toxin levels in different variety of potatoes: Alarming contents of α-chaconine

Potato (Solanum tuberosum), which belongs to the family Solanaceae, is a native of South America and was introduced in Europe in the sixteenth century by the Spanish at first as a botanical curiosity and subsequently as a food plant. Potato cultivation has spread worldwide, with a high concentration of cropland in Europe. For many people, it serves as a staple food in place of bread. Potatoes are used in the food industry to produce starch, dextrin, and glucose; it is also used in distillation and in animal feed. The market also requires appropriate potato product for canning and for the production of French fries. Potato leaves and fruits can be poisonous because they are rich in α-solanine and α-chaconine, toxic alkaloids that can cause serious damages if consumed in large quantities. There are many varieties of potatoes, which differ in the shape of the tuber and the color of the flesh and skin. This study measures the content of the two toxic alkaloids in 15 different varieties of potatoes considered important for a commercial use; measurements were taken immediately following the collection and after 20 days. The data show that after 20 days the α-solanine content decreases (with the exception of only four varieties), whereas the α-chaconine content increases to alarming levels.