LIPIDS OF CURED CENTENNIAL SWEET POTATOES

Abstract

SUMMARY –Lipids isolated from cured Centennial sweet potatoes were identified and quantitated by a combination of column and thin layer chromatography. These lipids were shown to consist of 42.1% neutral lipids, 30.8% glycolipids and 27.1% phospholipids. Triglycerides and steryl esters were the major lipids of the neutral fraction. Among the phospholipids, phosphatidyl ethanolamine, phosphatidyl choline and phosphatidyl inositol were the most abundant. Galactolipids and the steryl glucosides were also present. The predominant fatty acids were stearic, palmitic, oleic, linoleic and linolenic.