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Changes in Lipid Composition of Sweet Potatoes as Affected by Controlled Storage
Author(s) -
BOGGESS T. S.,
MARION J. E.,
WOODROOF J. G.,
DEMPSEY A. H.
Publication year - 1967
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1967.tb00830.x
Subject(s) - composition (language) , food science , chemistry , lecithin , fatty acid , chemical composition , cold storage , biochemistry , biology , horticulture , organic chemistry , philosophy , linguistics
SUMMARY— The fatty acid composition of the lipids extracted from Georgia Red and Centennial varieties of sweet potatoes was studied to determine changes during storage at 15.5, 10, and 4.5°C. The two varieties did not differ initially in the relative proportions of fatty acids. However, changes in fatty acid composition were noted during storage and appeared to be mere pronounced at low storage temperatures. The most consistent changes noted were an increase in tetra‐cosaenoic acid and a decrease in short chain saturated acids. The Centennial variety contained higher levels of total lipids, which were generally reflected in higher levels of the three fractions, (1) non‐phospholipids, (2) cephalin and (3) lecithin. The increase in total lipids and the individual lipid fractions with storage is indicative of two processes that may have occurred in the stored roots. The lipids may have become more extractable as the respiring potato underwent compositional changes, or lipids were being synthesized from non‐lipid components. Although changes observed in the relative proportions of fatty acids during storage at different temperatures were not always consistent, the possibility is suggested that changes in fatty acid composition may be related to changes in quality of the potato during storage.