The action of a crude potato-tuber extract on 9-and 13-hydroperoxides of li
noleic and linolenic acids was investigated. HPLC analysis revealed that 50
% of the 9-hydroperoxide isomers and almost all the 13-hydroperoxide isomer
s were rapidly enzymically metabolized. No degradation of fatty acid hydrop
eroxides was observed with a thermally denatured enzymic extract. GC-MS ide
ntification of the volatiles formed by the reaction revealed that no volati
les were detected from the 9-hydroperoxide isomers, whereas 13-hydroperoxid
e of linolenic acid was cleaved into (Z)-3-hexenal, pentenols or dimers of
pentene.