Use of magnetic fields reduces α‐chaconine, α‐solanine, and total glycoalkaloids in stored potatoes ( Solanum tuberosum L.)

Journal of Food Processing and PreservationVolume 46, Issue 11 e16941 ORIGINAL ARTICLE Use of magnetic fields reduces α-chaconine, α-solanine, and total glycoalkaloids in stored potatoes (Solanum tuberosum L.) Francis Gichuho Irungu, Corresponding Author Francis Gichuho Irungu firungu@chuka.ac.ke gichuhofrancis@gmail.com orcid.org/0000-0002-1980-2519 Department of Food Technology, Chuka University, Chuka, Kenya Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya Correspondence Francis Gichuho Irungu, Department of Food Technology, Chuka University, Chuka, Kenya. Email: firungu@chuka.ac.ke, gichuhofrancis@gmail.comSearch for more papers by this authorChrysantus Mbi Tanga, Chrysantus Mbi Tanga International Centre for Insect Physiology and Ecology, ICIPE, Nairobi, KenyaSearch for more papers by this authorFrancis Gichuki Ndiritu, Francis Gichuki Ndiritu Department of Physics, Egerton University, Egerton, KenyaSearch for more papers by this authorLucy Mwaura, Lucy Mwaura Food and Nutritional Evaluation Laboratory, International Potato Center (CIP), Nairobi, KenyaSearch for more papers by this authorMukani Moyo, Mukani Moyo Food and Nutritional Evaluation Laboratory, International Potato Center (CIP), Nairobi, KenyaSearch for more papers by this authorSymon Maina Mahungu, Symon Maina Mahungu Department of Dairy and Food Science and Technology, Egerton University, Egerton, KenyaSearch for more papers by this author Francis Gichuho Irungu, Corresponding Author Francis Gichuho Irungu firungu@chuka.ac.ke gichuhofrancis@gmail.com orcid.org/0000-0002-1980-2519 Department of Food Technology, Chuka University, Chuka, Kenya Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya Correspondence Francis Gichuho Irungu, Department of Food Technology, Chuka University, Chuka, Kenya. Email: firungu@chuka.ac.ke, gichuhofrancis@gmail.comSearch for more papers by this authorChrysantus Mbi Tanga, Chrysantus Mbi Tanga International Centre for Insect Physiology and Ecology, ICIPE, Nairobi, KenyaSearch for more papers by this authorFrancis Gichuki Ndiritu, Francis Gichuki Ndiritu Department of Physics, Egerton University, Egerton, KenyaSearch for more papers by this authorLucy Mwaura, Lucy Mwaura Food and Nutritional Evaluation Laboratory, International Potato Center (CIP), Nairobi, KenyaSearch for more papers by this authorMukani Moyo, Mukani Moyo Food and Nutritional Evaluation Laboratory, International Potato Center (CIP), Nairobi, KenyaSearch for more papers by this authorSymon Maina Mahungu, Symon Maina Mahungu Department of Dairy and Food Science and Technology, Egerton University, Egerton, KenyaSearch for more papers by this author First published: 24 July 2022 https://doi.org/10.1111/jfpp.16941Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract This work aimed to assess the suitability of magnetic fields (MF) to reduce glycoalkaloids (GAs) in stored potatoes. The effects of the source of magnetic fields (direct current [DC] and alternating current [AC]), magnetic field intensity (1, 2, and 3 mT), and storage type (dark store—herein referred to as the control store and a commercial store with varying light intensity) on quantities of GAs were investigated. Subjecting tubers to increasing levels of MF intensities and placing them in the control store led to a significant (p < .05) decrease in α-chaconine and an increase in α-solanine. However, storage of potatoes in the commercial store after exposure to increasing MF intensities led to a significant (p < .05) decrease in α-solanine and an increase in α-chaconine. The use of AC MF with an intensity of 2 mT resulted in a significant (p < .05) reduction in α-chaconine, α-solanine, and TG. Novelty impact statement Magnetic fields are an emerging non-thermal technology that has wide potential in food processing applications. The findings in the current work revealed that magnetic fields can be used to reduce quantities of toxic glycoalkaloids in potatoes during storage, and thus improve their postharvest quality. The results offer practical insights on postharvest management of potatoes to ensure reduction of losses and thus positively impact food and nutritional security. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Volume46, Issue11November 2022e16941 RelatedInformation