The lipid components of white potato tubers (<i>Solanum tuberosum</i>)

Lepage, M.

doi:10.1007/bf02530889

Cited by 54 publications

(32 citation statements)

References 14 publications

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“…Greater than 94% of tuber lipids are in forms containing esterified fatty acids (4), of which greater than 70% are polyunsaturated fatty acids (18:2 and 18:3) (4,5,11,19). Tuber lipid was found to consist of 47.4% phospholipid, 21.6% galactolipid, 6.4% esterified steryl glucoside, 1.3% sulpholipid, 2.4% cerebroside, and 15.4% triglyceride (4).…”

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Fatty Acids, Membrane Permeability, and Sugars of Stored Potato Tubers

Spychalla¹,

Desborough²

1990

Plant Physiol.

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The relationships of potato (Solanum tuberosum L.) tuber membrane permeability and membrane lipid composition to sugar accumulation were examined. Tubers from four potato cultivars were stored for 40 weeks at 30C and 90C. Rates of tuber membrane electrolyte leakage, total fatty acid composition, free fatty acid composition, and sugar content were measured throughout the storage period. Storage of tubers at 30C caused dramatic increases in total fatty acid unsaturation, membrane permeability, and sugar content compared to tubers stored at 90C. Cultivars with higher levels of fatty acid unsaturation had lower rates of membrane electrolyte leakage and lower sugar contents. We propose that high initial levels or high induced levels of membrane lipid unsaturation mitigate increases in tuber membrane permeability during storage, thus positively influencing the processing quality of stored potato tubers.Sucrose, glucose, and fructose are the major sugars which accumulate in potato (Solanum tuberosum L.) tubers. High levels of reducing sugars (glucose and fructose) lower the suitability of tubers for processing. Reducing sugars react with free amino groups during frying leading to the formation of a brown pigment, which can make chips and french fries (crisps and chips in the United Kingdom) unacceptable for consumers. Excess sugars in stored tubers commonly arise from two situations. Storage of tubers longer than 7 months can lead to 'senescent sweetening,' and storage below approximately 7°C can lead to 'cold-induced sweetening' (1). However, low temperature storage of potato tubers can also have the beneficial results of lowered respiration rates, slowed physiological aging, inhibition of sprouting, reduced evaporative water loss, and minimized microbial pathogenesis (1).Sugars accumulate in tubers when there is an imbalance between starch degradation, starch synthesis, and respiration of carbohydrate. One potential source of metabolic imbalance ' From a disseration submitted to the graduate school of the

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Fatty Acids, Membrane Permeability, and Sugars of Stored Potato Tubers

Spychalla¹,

Desborough²

1990

Plant Physiol.

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“…In periodate oxidation studies, glycolipid 1 reduced two moles of oxidant per mole of 1 and gave the tri-0-acyl dialdehydes (6) in quantitative yield. These products had an R, value of 0.8 in benzene-methanol solvent.…”

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confidence: 99%

“…Periodate uptake was measured spectrophotometrically by the method of Aspinall and Ferrier (21), allowance being made for the sodium iodate which crystallized almost quantitatively from the reaction mixture. The tri-0-acyl dialdehydes (6) obtained from 1 and the di-0-acyl dialdehydes (6a) had Rf values of 0.8 and 0.3, respectively on t.1.c. with solvent c. Chloroform (100 ml) and water I (100 ml) were added to the reaction mixture in a separatory funnel; the chloroform layer was removed and washed with water (2 x 25ml).…”

Section: 3-di-0-acyl-d-glyceritols ( I )mentioning

confidence: 99%

“…This glycolipid group has been previously described as a component of spinach chloroplasts (Spinacia aleracea) and snapdragon (Antirrhinum majus) (5). The second group, phytosteryl 6-0-acyl-P-D-glucopyranoside (9), has been isolated previously from potatoes (6); its presence in the endosperm of wheat was indicated by chromatographic techniques (7). The present report establishes the structure of this group 9 to be the same as that occurring in the potato.…”

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Glycolipids of soft wheat flour. I. Isolation and characterization of 1-O-(6-O-acyl-β-D-galactopyranosyl)-2,3-di-O-acyl-D-glyceritols and phytosteryl 6-O-acyl-β-D-glucopyranosides

Myhre¹

1968

Can. J. Chem.

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Two groups of glycolipids were isolated from soft wheat flour. The first group, 1-0-(6-0-acyl-B-Dgalactopyranosy1)-2,3-di-0-acyl-D-glyceritols (I), was saponified to yield fatty acids and 1-0-B-Dgalactopyranosyl-D-glyceritol in the molar ratio 3:l. Methylation of 1 followed by saponilkation of the methylated product gave 1-0-(2,3,4-tri-O-methyl-~-~-ga~actosyl)-~-glyceritol which provided 2,3,4-tri-0-methyl-D-galactose and glyceritol upon hydrolysis. In periodate oxidation studies 1 consumed two moles of oxidant and yielded tri-0-acyl dialdehydes (6) without liberating fatty acids. Sodium borohydride reduction of 6 followed by saponification, acid hydrolysis, and another borohydride reduction gave glyceritol and ethylene glycol in the expected manner.The second group of glycolipids, phytosteryl 6-0-acyl-P-D-glucopyranosides, was methylated and the products were saponified to give phytosteryl 2,3,4-tri-0-methyl-a-D-glucopyranosides (12) and fatty acids. Methanolysis of 12 gave principally B-sitosterol, campesterol, and methyl 2,3,4-tri-0-methyl-a-and B-D-glucosides.

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“…Table 3 shows the fatty acid composition in the mushrooms . For comparison, data for potato tubers (Lepage 1968) and mushrooms (Shaw 1967) are given. The fatty acid composition of mushrooms varied considerably, bUt resembled the general composition of vegetable fats in that the amounts of oleic and linole ic acids were compar.atively large : the average figure for oleic acid was 30% (3-51%) and for linoleic acid 41% (13-84%) of the total amounts of fatty acids.…”

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confidence: 99%