Potato tubers exhibit both homolytic and heterolytic hydroperoxide fatty acid-cleaving activities
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Updated: Jul 28, 2026

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
Published on: October 14, 2013
M L Fauconnier1, J Delcarte, P Hoyaux
1Unité de Chimie Générale et Organique, Faculté Universitaire des Sciences Agronomiques de Gembloux, Passage des Déportés, 2-B-5030 Gembloux, Belgium. fauconnier.mi@fsagx.ac.be
Abstract:
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.
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