Dissertation
Pigmented potatoes on health: Effect on oxidative stress, inflammatory damage and immune response in humans, sensory attributes, and nutrient retention during processing
Washington State University
Doctor of Philosophy (PhD), Washington State University
05/2009
DOI:
https://doi.org/10.7273/000006132
Abstract
The possible health benefits of pigmented potatoes are unknown. In experiment 1, healthy male participants were fed 150 g/d of one of the following for 6 wk: 1) white (WP), 2) yellow (YP), or 3) purple-fleshed (PP) potatoes for 6 wk. Blood samples were analyzed for oxidative stress, inflammatory damage and immune biomarkers. The DNA damage was lower (P < 0.05) in YP or PP compared to WP group. Blood C - reactive protein (CRP) and IL-6 were lower (P < 0.08) in PP than WP. Subjects in YP had lower (P < 0.08) IL-6 and tended to have lower (P > 0.1) CRP than WP. Percent of total Tc cells were lower (P < 0.04) while B cells were higher in PP than in WP (P < 0.05). Experiment 2 compared drum drying (DD), freeze drying (FD) and Refractance Window drying (RW) on the retention of bioactive compounds in white (WP), yellow (YP), red (RP) and purple potatoes (PP). The DD increased (P <0.001) the amount of phenolics in WP. All drying methods decreased (P <0.001) anthocyanins by 29-67% in RP and PP; FD retained more (P <0.001) anthocyanins compared to the other methods. Drying decreased (P <0.01) carotenoids by 31-52% in YP; no significant differences were found among processing methods. While drying decreased (P <0.001) total antioxidant activity of YP, RP and PP by 50-71%, drying increased (P <0.001) antioxidant activity in WP by 58-108%. Overall, FD and RW methods resulted in the least destruction of bioactive compounds in potatoes. In experiment 3, rank-sum sensory acceptance was performed by 60 untrained panelists for aroma, appearance, flavor and overall perception of WP, YP and PP. The PP was the least favorable (P < 0.05) for aroma and appearance attributes. However, no significant differences were seen for overall perception. In conclusion, consumption of yellow and purple pigmented potatoes reduced inflammation, DNA damage, and modulates immune cell response in males. No significant differences were observed among potatoes for overall acceptance. Drying significantly affected the concentration of bioactive molecules and should be considered with reference to the antioxidant class intended to be optimized.
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Details
- Title
- Pigmented potatoes on health
- Creators
- Kerrie L. Kaspar
- Contributors
- Boon P. Chew (Chair)Jean Soon Park (Committee Member)CHARLES RAYMOND BROWN (Committee Member)Nancy S Magnuson (Committee Member) - Washington State University, School of Molecular BiosciencesMiriams S. Ballejos (Committee Member)
- Awarding Institution
- Washington State University
- Academic Unit
- College of Pharmacy and Pharmaceutical Sciences
- Theses and Dissertations
- Doctor of Philosophy (PhD), Washington State University
- Publisher
- Washington State University
- Number of pages
- 173
- Identifiers
- 99901055026801842
- Language
- English
- Resource Type
- Dissertation