Abstract:
:Four Canadian varieties of potatoes were examined for their lipid composition. Lipids, extracted with chloroformmethanol, were shown by TLC and column chromatography to consist of 16.5% neutral lipids, 45.5% phospholipids and 38.1% glycolipids. Among the phospholipids and glycolipids, phosphatidyl choline, phosphatidyl ethanolamine, phosphatidyl inositol, the galactolipids and the sterol glucosides were the major lipids. The predominant fatty acids were palmitic (19.5%), linoleic (44.8%) and linolenic (30.4%, in Kennebec). Analyses of the fatty acids of stored potatoes showed a marked decrease in linoleic acid and an increase in linolenic acid, in the Irish Cobbler and Sebago potatoes. beta-sitosterol comprised 85.0% of total sterols. Nearly half of the carotenoids was lutein (xanthophyll), the others being alpha-carotene, beta-carotene, an unidentified pigment and lutein epoxide.
journal_name
Lipidsjournal_title
Lipidsauthors
Lepage Mdoi
10.1007/BF02530889subject
Has Abstractpub_date
1968-11-01 00:00:00pages
477-81issue
6eissn
0024-4201issn
1558-9307journal_volume
3pub_type
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