Lipid classes, fatty acids and bioactive lipids of genetically modified potato Spunta with Cry V gene

The objective of this study was to evaluate the lipid bioactive compounds distribution of genetically modified potato (GMP) Spunta compared to that of non-genetically modified potato (NGMP) Spunta. In two lines of GMP Spunta (G2 and G3) as well as in control cultivar the levels and composition of the lipids extracted from the mature tubers were characterised in terms of its fatty acid, sterol, tocopherol distribution as well as lipid classes and unsaponifiables levels. Column chromatography (CC), gas chromatography (GC), thin layer chromatography (TLC) and liquid chromatography (LC) techniques were performed to analyse lipids. NGMP and GMP lines (G2 and G3) were found to contain 0.59%, 0.75% and 0.72% of total lipids (TL), respectively. Amongst TL present in NGMP, the level of phospholipids was the highest (53% of TL), followed by neutral lipids (24% of TL) and glycolipids (23% of TL), respectively. Significant decrease in phospholipids levels was measured in GMP G2 and G3 (from 53% of TL in NGMP to 40% of TL in GMP). Neutral lipids were measured in higher amounts in GMP G2 and G3 (400 and 390g/kg TL, respectively). Glycolipids were measured in the highest amounts in NGMP (230g/kg TL) followed be GMP G3 (200g/kg) and GMP G2, respectively. The predominant phospholipid subclasses in NGMP and GMP Spunta were phosphatidylcholine (43–46%) followed by phosphatidylethanolamine (31–33%). The content of oleic and linoleic acids, which were the main fatty acids of potato tubers, came to 64.5% of all acids. TL from NGMP additionally contained higher amounts of palmitic and stearic, while polyunsaturated fatty acids were found in higher amounts in GMP (31.9% of total FAME). GMP G3 contained the highest amounts of total sterols (29g/kg oil), followed be GMP G2 (26g/kg oil) and NGMP, respectively. β-Sitosterol was the ST marker and comprised 43.1–43.7% of total sterols, wherein the next major components were campesterol and △5-avenasterol. α-Tocopherol was the main identified compound (77.5–80% of total tocopherols) in GMP and NGMP Spunta followed by β-tocopherol. Detailed knowledge on the composition of lipids in potato Spunta, in consideration of potential utilisation, is of major importance.