Alpha-Chaconine and Alpha-Solanine Content of Potato Peels and Potato Peel Products

Twelve samples of raw and cooked potato peels from commercial potato varieties were analyzed for their α-chaconine and α-solanine content by high-performance liquid chromatography (HPLC). Raw peels contained 1.30–56.67 mg/100g peel (wet weight) α-chaconine and 0.5–50.16 mg/100g peel (wet weight) α-solanine. Raw flesh from the same potatoes contained 0.02–2.32 mg/100g flesh (wet weight) α-chaconine and 0.01–2.18 mg/100g flesh (wet weight) of α-solanine. Peels were cooked by baking, frying and baking-frying. The two types of fried peels contained more α-chaconine (2.18–92.82 mg/100g cooked peel) and α-solanine (1.09–72.09 mg/100g cooked peel). Four commercial potato peel products – wedges, slices, fried peels and baked-fried peels – contained 3.60–13.71 mg α-chaconine/100g cooked product and 1.60–10.48 mg α-solanine/100g cooked product.