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The lipid components of white potato tubers (Solanum tuberosum)

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Lipids

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.

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Author notes

  1. Marius Lepage

    Present address: Department of Food Science, Laval University, Quebec

Authors and Affiliations

  1. Food Research Institute, Canada Department of Agriculture, Ottawa

    Marius Lepage

Authors
  1. Marius Lepage
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Additional information

Contribution No. 101 of the Food Research Institute, Canada Department of Agriculture.

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Lepage, M. The lipid components of white potato tubers (Solanum tuberosum). Lipids 3, 477–481 (1968). https://doi.org/10.1007/BF02530889

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  • DOI: https://doi.org/10.1007/BF02530889

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