Effect of vacuum frying on the content of the glycoalkaloids α-solanine and α-chaconine in potato cv Botella roja

Abstract

The influence of vacuum frying on the content of glycoalkaloids α-Solanine and α-Chaconine on potato chips cv Botella Roja was evaluated. Glycoalkaloids are substances that affect human health, so its contents in food is of especial importance. The response surface methodology was used with a central composite design, considering the factors: ΔT (Toil-Tb water) (40-60 ºC), vacuum pressure (30-70 kPa) and time (3-7 min). The dependent variables are the content of α-Solanine and α-Chaconine, determined by HPLC from calibration curves. The fresh potato presented contents of α-Chaconine of 7.6 ± 1.9 mgkg-1 and α-Solanine of 22.8 ± 2.4 mgkg-1, which are affected by the vacuum frying process. This gives a decrease of 96.2% and 100% of glycoalkaloids, respectively, under operating conditions ΔT = 48.2 ºC, Toil =131.4 ºC, vacuum pressure 49.0 kPa and time 7 min. In this context, vacuum frying represents an effective technology in the decrease of glycoalkalloids in potato cv Botella Roja.