Glycoalkaloids in potatoes and potato products

Glycoalkaloids are naturally occurring compounds formed in potatoes that pose a risk to human health when present in high concentrations. Improper storage conditions can lead to the formation of glycoalkaloids, and especially green color in potatoes can indicate elevated glycoalkaloid content.

EU recommends monitoring the glycoalkaloid level of potatoes and potato products (Commission Recommendation (EU) 2022/561). According to the recommendation, the reasons behind levels above 100 mg/kg should be investigated.

Several European countries also have rules on maximum glucoalkaloid content. For example, in Sweden and Finland, national legislation sets a limit of 200 mg/kg for glycoalkaloids in potatoes.

With this method, α-chaconine, α-solanine, solasodine and solanidine are quantified from potatoes and potato products.