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The lipid components of white potato tubers ( Solanum tuberosum )
Author(s) -
Lepage Marius
Publication year - 1968
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02530889
Subject(s) - lutein , chemistry , sterol , biochemistry , glycolipid , food science , carotenoid , galactolipids , polyunsaturated fatty acid , linoleic acid , solanum tuberosum , fatty acid , biology , botany , cholesterol , chloroplast , gene
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. β‐sitosterol comprised 85.0% of total sterols. Nearly half of the carotenoids was lutein (xanthophyll), the others being α‐carotene, β‐carotene, an unidentified pigment and lutein epoxide.