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Does cooking tomatoes remove solanine?

【Expert answer】

Created: 2022-06-21 18:03:13

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The green tomatoes used in these dishes are in the early stages of ripening, though still green to green yellow color, and contain lesser amounts of solanine than the harder, immature green tomato. Additionally, frying the green tomatoes in hot oil diminishes the solanine content, rendering the green tomato less toxic.


Does heat destroy solanine?

“Solanine is fat-soluble, so deep-frying reduces the danger.” The Department of Animal Science at Cornell University says that solanum-type glycoalkaloids are not destroyed by cooking.

At what temperature is solanine destroyed?

So there is a good chance that the ripe fruits are edible... If they are not, it is hard to get rid of the solanine. Solanine is heat stable it decomposes over 200°C (about 240-260°C afaik) and it is not (poorly) water soluble.

How do you neutralize solanine?

CONSTITUTION: Solanin is removed from potatoes by dipping the potatoes in vinegar of 30-60 deg. C, containing 0.3-1.0 vol% of acetic acid, for 2-5 minutes.

Does baking destroy solanine?

Some solanine can be removed by boiling but not by baking. The major effect of α-solanine and α-chaconine is the reversible inhibition of cholinesterase.

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