Chaconine

Chaconine is a natural steroidal glycoalkaloid found in potatoes (Solanum tuberosum) and other members of the nightshade family. It is one of the principal glycoalkaloids in cultivated potatoes, typically occurring alongside alpha-solanine. Chemically, chaconine consists of the aglycone solanidine bound to sugar residues, and it is relatively heat-stable compared with many other plant toxins.

Distribution within the plant is uneven. Glycoalkaloids are more concentrated in the potato skin, eyes, and sprouts, and their levels rise when tubers are exposed to light or damaged. Storage conditions, cultivar, and harvest practices also influence total glycoalkaloid content. In the environment, these compounds serve as a plant defense against pests and pathogens.

Toxicology and mechanism: ingestion of sufficient amounts of chaconine can cause gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea, and may produce neurological or systemic effects at higher doses. The proposed mechanism includes disruption of cell membranes through interaction with cholesterol, leading to increased permeability and cell damage; there is also some evidence of acetylcholinesterase inhibition contributing to neurotoxic effects. Glycoalkaloids are considered toxic to humans and animals at elevated exposures, though typical dietary exposures from properly stored potatoes are usually well below unsafe levels.

Regulation and safety: many food safety guidelines set limits for total glycoalkaloids in potatoes and potato products, with particular emphasis on avoiding green or sprouted tubers, which can harbor higher levels. Cooking can reduce but does not reliably eliminate chaconine, so prevention focuses on proper storage, peeling or discarding green areas and sprouted tubers.

Detection: analytical methods such as high-performance liquid chromatography (HPLC) and LC-MS are used to quantify alpha-solanine and alpha-chaconine in potatoes, often reported together as total glycoalkaloids.