Observations on the lipid constituents of white potatoes

Highlands, Matthew E.; Licciardello, J. J.; Herb, S. F.

doi:10.1007/bf02866266

Cited by 16 publications

(9 citation statements)

References 5 publications

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“…Method D (micro) has wide application where the amount of sample is limited, such as in the analysis of small fractions obtained by distillation or chromatographic separations. The method has been employed to determine the composition of fat extracted from potatoes where, on the fresh whole basis, the fat content was only 0.02% (23). It has also been employed to determine the differences in composition of bone marrow fat of fed and fasting rabbits (14), and of the fat contained in several fractious of rat livers during a study of the onset of fatty acid deficiency (26,27).…”

Section: Methods E--11% Koh-glycol (Semi-micro)mentioning

confidence: 99%

Application of ultraviolet spectrophotometry to the analysis of fats and derivatives

Herb

1955

J Americ Oil Chem Soc

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Summary There are several spectrophotometric methods available which allow a high degree of accuracy in the analysis of the common fats and oils. Further there are methods available for those fats and oils that contain unsaturated acids up to and including hexaenoic acid which allow good estimations of the composition. Several sources of error are discussed in an effort to point the way to their elimination. Recently published spectrophotometric data on certain polyunsaturated acids isolated from marine oils are discussed in relation to the possibility of extending the method to include these oils. More accurate spectrophotometric constants to be employed in the analysis of certain drying oils are suggested.

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Section: Methods E--11% Koh-glycol (Semi-micro)mentioning

confidence: 99%

Application of ultraviolet spectrophotometry to the analysis of fats and derivatives

Herb

1955

J Americ Oil Chem Soc

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“…The same qualitative fatty acid composition was also obtained from potato tubers (Lampitt and G~l d e n b e r g ;~~ V O l k~e n ;~~ Highlands ef al. ; 37 Cotrufo and Lunsetter3*). The existence of fatty acids with more than 18 carbon atoms was indicated in the lipid extracts of potato tubers by Mondy ef al.…”

Section: Qualitative Analysis Of Fatty Acids From Yam Tubersmentioning

confidence: 99%

Total amino acids and fatty acids composition of yam (Dioscorea) tubers and their evolution during storage

Kouassi¹,

Diopoh²,

Leroy

et al. 1988

J Sci Food Agric

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The qualitative and quantitative analysis of total amino acids from tubers of six yam species (Dioscorea) and fatty acids from five yam species has been done by gas-liquid chromatography. For amino acid analysis, the results obtained show that hydrochloric acid hydrolysates of yam flours contain most of the amino acids fromproteins in high concentration. In the fatty acid analysis, 11 saturated fatty acids, with 12 to25 carbon atoms, and five unsaturated fatty acids, with 16, 18 or 20 carbon atoms, were identified. Palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3) are the most abundant fatty acids found in yam tubers. Comparative analysis of yam tubers stored for 1, 5 and 8 months after harvest shows that the total amino acid content decreases slightly and fatty acid content increases during the storage period. No significant change was observed in the composition of total amino acids and fatty acids from yam tubers stored at 25°C for several months.

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“…Assoc., 1974). Although the tuber lipid content is low (Galliard, 1973;Mueller and Mondy, 1977;Lee and Shin, 1979) it has been associated with discoloration in fresh potatoes (Mondy et al, 1965), unpleasant taste in dehydrated potatoes (Highlands et al, 1954) and to other problems related to potato processing (Kim and Kim, 1972). Cheng and Muneta (1978) reported a detailed lipid analysis in Russet Burbank potatoes during storage.…”

Section: Introductionmentioning

confidence: 99%

Changes in Composition of Potatoes Solanum Tuberosum cv. Huinkul Stored in Clamps

Plaza¹,

Sueldo²,

Crupkin³

et al. 1985

Journal of Food Science

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Changes in tuber composition related to potato (So/unum tuberosum cv. Huinkul) storage in clamps for 120 days, were studied. Dry matter (22.53 2 2.9) was unaffected by storage. Protein, vitamin C, total lipids and phospholipids were calculated on a IOOg dry weight basis. Initial protein content (4.71 g ? 0.5) fluctuated during storage, having a similar percentage value at the end of the storage period. Vitamin C at harvest was 100 mg ? 8.1 and decreased to 55.8 mg + 8.4 (120th day).Total lipids were 0.6g ? 0.15 and 0.25g ? 0.06 at the beginning and at the end of storage, respectively. Initial and final phospholipid content were 0.14g -C 0.02 and 0.16g 2 0.02, respectively.

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Observations on the lipid constituents of white potatoes

Cited by 16 publications

References 5 publications

Application of ultraviolet spectrophotometry to the analysis of fats and derivatives

Application of ultraviolet spectrophotometry to the analysis of fats and derivatives

Total amino acids and fatty acids composition of yam (Dioscorea) tubers and their evolution during storage

Changes in Composition of Potatoes Solanum Tuberosum cv. Huinkul Stored in Clamps

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