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Changes in the Polyunsaturated Fatty Acid Content of Potato Tubers During Growth, Maturation and Storage
Author(s) -
SCHWARTZ J. H.,
LADE R. E.,
PORTER W. L.
Publication year - 1968
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.1365-2621.1968.tb01332.x
Subject(s) - polyunsaturated fatty acid , degree of unsaturation , food science , linoleic acid , chemistry , linolenic acid , fatty acid , biochemistry , chromatography
SUMMARY— Kennebec and Red Pontiac potatoes were analyzed for fatty acids at intervals during growth and maturation of the tubers and subsequent storage at 4°C. During storage linoleic and linolenic were almost the only polyunsaturated acids present, but during growth and maturation considerable amounts of unidentified polyunsaturated acids were found. The percentage of polyunsaturated acids in the dry weight of tuber decreased to a low value near harvest time and remained near this value throughout the 6.3‐month storage period, except that the value in Pontiacs stored 19 days was somewhat high. The percent of polyunsaturates in the total fatty acid fraction also dropped to a low value during growth and maturation but increased somewhat during storage. For this reason it may be better, when practicable, to make dehydrated products from freshly‐harvested rather than from stored potatoes. Potato dice contained as much polyunsaturated acid as the tubers they were made from; potato flakes contained somewhat less. In both products the degree of unsaturation of the fatty acid fraction was the same as for the tubers. NO off‐flavors were noticed when samples were reconstituted. Apparently little or no oxidation took place during the processing.