ISSN:
1434-4475
Keywords:
Vegetables
;
Potato tubers
;
Fatty acid oxidation
;
Lipoxygenases
;
Cruciferae
Source:
Springer Online Journal Archives 1860-2000
Topics:
Chemistry and Pharmacology
Notes:
Summary Potato tubers und vegetables, introduced into the body contain — in dependance if boiled or not — very different amounts of multiple unsaturated fatty acids. In boiled vegetables linoleic and linolenic acid remain unchanged. In contrast, if the vegetable is shred and then analysed, the content of multiple unsaturated fatty acids is lowered for a factor of 2–5. If vegetable is shred, lipoxygenases are liberated, resulting in oxidizing the multiple unsaturated acids. The lipoxygenases are destroyed if vegetable is cooked before shreding. An easy comparison of the effect of lipoxygenases on fatty acid can be made by gas chromatography. The effect is especially strong incruciferae e.g. in cabbage or cauliflower.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00808760
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