Many plants in the Solanaceae family contain glycoalkaloids and they are considered to be natural toxins.
3 The plant glycoalkaloids are toxic steroidal glycosides and the most relevant to food safety are those occurring in the potato: α-solanine and α-chaconine, consisting of the aglycone solanidine and chacotriose and solatriose as oligosaccharide side chains, respectively. 2, 3
In humans, α-chaconine and α-solanine are systemically absorbed following ingestion and they can produce gastrointestinal side effects such as nausea, vomiting and diarrhoea. 2 In April 2022 the European Commission published the Commission Recommendation (EU) 2022/561 of 6 April 2022 on monitoring the presence of glycoalkaloids in potatoes and potato -derived products.1
Pay specific attention to the following extract of the Recommendation (EU) 2022/561: Member States, with the active involvement of food business operators, should carry out investigations to identify the factors leading to levels above the indicative level of 100 mg/kg as sum of α-solanine and αchaconine in potatoes and processed potato products.1
Neotron proposal
Neotron performs the analysis of glycoalkaloids by LC -MS/MS technique, permitting to detect the residues of α-solanine and α-chaconine in potatoes and processed potato products with a limit of quantification of 1,0 mg/kg.
This method is in compliance with Commission Recommendation (EU) 2022/561 of 6 April 2022.
For more information please contact us.
References:
- Commission Recommendation (EU) 2022/561 of 6 April 2022 on monitoring the presence of glycoalkaloids in potatoes
and potato-derived products. - Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato ‐derived products, EFSA Panel
on Contaminants in the Food Chain, EFSA Journal 2020; 18(8):6222. - Outcome of a public consultation on the draft risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato-derived products, EFSA Supporting publication 2020: EN-1905.
