Sweet potato lipids were isolated into free and bound lipid fractions and subjected to fractionation and quantitation by thin layer chromatography, followed by flavor evaluation. The results are summarized as follows:
1) Sweet potato flour contained 1.75% total lipids on a dry weight basis, of which free and bound forms were 0.95% and 0.80%, respectively.
2) TLC indicated the presence of 13 components in free lipids and 9 components in bound lipids, of which phospholipids accounted for 34.5% and free fatty acids, 17.2%, as the major components.
3) Free fatty acids were separated and quantitatively determined by reversed TLC to give 30.1% palmitic acid, 16.7% linoleic acid, 15.8% oleic acid and 9.8% linolenic acid as the main components.
4) The flavor of various lipid fractions were evaluated and the disagreeable taste and odor of sweet potato flour was mainly found in the bound lipid fraction.
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