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Chromium in potatoes

Journal Article · · Journal of Agricultural and Food Chemistry; (USA)
DOI:https://doi.org/10.1021/jf00085a030· OSTI ID:6993024
Chromium concentration in potatoes was determined, and tubes were labeled either intrinsically or extrinsically with radioactive chromate ({sup 51}Cr). A labeled chromium complex was isolated from preparations of raw, baked, or fried potatoes and chromatographed on gel permeation media. Potato pulp and peel contained 1.63 and 2.70 {mu}g of Cr/g tissue, respectively. There was no correlation between the two, nor did they respond similarly to changes of variety or locations. No significant differences were apparent in relative migration of the isolated complexes except between raw and cooked extrinsically labeled preparations.
OSTI ID:
6993024
Journal Information:
Journal of Agricultural and Food Chemistry; (USA), Journal Name: Journal of Agricultural and Food Chemistry; (USA) Vol. 37:1; ISSN JAFCA; ISSN 0021-8561
Country of Publication:
United States
Language:
English