The action of a crude potato-tuber extract on 9- and 13-hydroperoxides of linoleic and linolenic acids was investigated. HPLC analysis revealed that 50% of the 9-hydroperoxide isomers and almost all the 13-hydroperoxide isomers were rapidly enzymically metabolized. No degradation of fatty acid hydroperoxides was observed with a thermally denatured enzymic extract. GC-MS identification of the volatiles formed by the reaction revealed that no volatiles were detected from the 9-hydroperoxide isomers, whereas 13-hydroperoxide of linolenic acid was cleaved into (Z)-3-hexenal, pentenols or dimers of pentene.
Potato tubers exhibit both homolytic and heterolytic hydroperoxide fatty acid-cleaving activities
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M.-L Fauconnier, J. Delcarte, P. Hoyaux, P. du Jardin, M. Marlier; Potato tubers exhibit both homolytic and heterolytic hydroperoxide fatty acid-cleaving activities. Biochem Soc Trans 1 December 2000; 28 (6): 853–855. doi: https://doi.org/10.1042/bst0280853
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