Effect of various culinary treatments on the glycoalkaloid content of potato peel

This database includes the results of the Table 1.aSBET: specific Surface area calculated by Brunauer-Emmett-Teller (BET) method. bBJH pore diameter: estimated by Barret-Joyner-Halenda (BJH) model applied in the desorption branch. cPore volume: total pore volume measured at relative P/P0 = 0.97. d%C: percentage of carbon calculated with elemental analysis; Figure 5. Recoveries obtained under different solid-phase extraction conditions tested in the elution stage (using 200 mg of commercial C18 and synthetized SBA-15-C18 sorbents) employing optimal loading conditions (2 mL of extract:H2O (40:60, v/v)) and elution conditions (using 4 mL of MeOH methanolic containing 1 % acetic acid); Figure 6. Optimization of the amount of sorbent in the solid-phase extraction using commercial C18 and synthetized SBA-15-C18 materials, employing optimal loading conditions (2 mL of methanolic extract:H2O (40:60, v/v)) and elution conditions (using 4 mL of MeOH containing 1 % acetic acid); Table 2. a x = mg/L; bLOD: limit of detection estimated as 3 times the signal/noise ratio; cLOQ: limit of quantification estimated as 10 times the signal/noise ratio; dAccuracy and precision were determined by comparing the extracts before and after SPE process at three concentration levels: low (60 mg/kg DW of the sum of α-solanine and α-chaconine), medium (250 mg/kg DW of the sum of α-solanine and α-chaconine) and high (500 mg/kg DW of the sum of α-solanine and α-chaconine); Figure 7. Level of TGAs (sum of α-solanine, α-chaconine) in culinary treated potato peels in comparison to fresh potato peels (untreated); Figure S1. Results obtained from the Duncan test to verify homogeneous subgroups for the GAs, comparing the concentration of the five portions of 150g analyzed in triplicate; Figure S3. Recoveries of α-solanine and α-chaconine obtained in each reuse cycle of the SBA-15-C18 material as SPE sorbent; Figure S4. Concentration of α-solanine and α-chaconine in five portions of 150 g each randomly selected from the initial 2 kg of fresh potato peels of Lady Amarilla potato variety.