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Impact of Processing on Potato Phytochemicals Amber Nicole Furrer Purdue University

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Impact of Processing on Potato Phytochemicals Amber Nicole Furrer Purdue University Purdue University Purdue e-Pubs Open Access Theses Theses and Dissertations January 2015 Impact of Processing on Potato Phytochemicals Amber Nicole Furrer Purdue University Follow this and additional works at: https://docs.lib.purdue.edu/open_access_theses Recommended Citation Furrer, Amber Nicole, "Impact of Processing on Potato Phytochemicals" (2015). Open Access Theses. 1108. https://docs.lib.purdue.edu/open_access_theses/1108 This document has been made available through Purdue e-Pubs, a service of the Purdue University Libraries. Please contact [email protected] for additional information. Graduate School Form 30 Updated 1/15/2015 PURDUE UNIVERSITY GRADUATE SCHOOL Thesis/Dissertation Acceptance This is to certify that the thesis/dissertation prepared By Amber N. Furrer Entitled Impact of Processing on Potato Phytochemicals For the degree of Master of Science Is approved by the final examining committee: Mario Ferruzzi Chair Bill Aimutis Fernanda San Martin-Gonzalez To the best of my knowledge and as understood by the student in the Thesis/Dissertation Agreement, Publication Delay, and Certification Disclaimer (Graduate School Form 32), this thesis/dissertation adheres to the provisions of Purdue University’s “Policy of Integrity in Research” and the use of copyright material. Approved by Major Professor(s): Mario Ferruzzi Approved by: Mario Ferruzzi 7/28/2015 Head of the Departmental Graduate Program Date IMPACT OF PROCESSING ON POTATO PHYTOCHEMICALS A Thesis Submitted to the Faculty of Purdue University by Amber N Furrer In Partial Fulfillment of the Requirements for the Degree of Master of Science August 2015 Purdue University West Lafayette, Indiana 1 ii For Ana Steen, my partner in crime and friend through all the ups and downs. i i iii ACKNOWLEDGEMENTS This thesis and the work therein was directly supported and influenced by my advisor, Mario Ferruzzi, Anne Kurilich of McCain Foods, and my committee members Bill Aimutis and Fernanda San Martin-Gonzalez. Thank you for all of your guidance and advice. This thesis and the work therein was indirectly supported by the grace of God, my family, friends and fellow grad students, and many cups of coffee, which I only started drinking in graduate school. I would like to specifically thank my lab mates Tristan, Sydney, Ben, Dennis, Darwin, and Ingrid for all of their help when I needed it. It was a pleasure working with all of you, and I couldn’t have asked for a better lab group. To the lunch table- thanks for brightening my days. To all of my friends in grad school, thank you for sharing these past two years with me and putting up with all of my shenanigans. I will miss each and every one of you. i i i iv TABLE OF CONTENTS Page LIST OF TABLES ..................................................................................................................................................... vii LIST OF FIGURES .................................................................................................................................................. viii LIST OF ABBREVIATIONS ................................................................................................................................... ix ABSTRACT ................................................................................................................................................................... x CHAPTER 1. LITERATURE REVIEW ......................................................................................................... 1 1.1 Introduction ............................................................................................................................................ 1 1.2 Potato Varieties, Cultivation, and Forms in the Diet .............................................................. 3 1.2.1 Potato Variety and Selection .................................................................................................. 4 1.2.2 Cultivation, Harvest, and Storage ......................................................................................... 7 1.2.3 Value-Added Commercial Processing of Potatoes ........................................................ 8 1.3 In-Home Processing .......................................................................................................................... 10 1.4 Nutritive Value and Perception of Potatoes & Potato Products ...................................... 12 1.4.2 Protein ........................................................................................................................................... 17 1.4.3 Lipid ................................................................................................................................................ 19 1.4.4 Vitamins ........................................................................................................................................ 20 1.4.5 Minerals ........................................................................................................................................ 21 1.5 Potato Bioactive Phytochemicals Content and Bioavailability ........................................ 23 1.5.1 Phenolic Acids and Flavonoids ............................................................................................ 23 1.5.2 Carotenoids and Tocochromanols ..................................................................................... 28 1.5.3 Glycoalkaloids ............................................................................................................................ 30 i v v Page 1.5.4 Factors Impacting Phytochemical Content in Potatoes and Potato Products . 31 1.5.5 Bioavailability of Phytochemicals in Potatoes .............................................................. 38 1.6 Health Benefits of Potatoes and Potato Products ................................................................. 42 1.6.1 Contribution to Dietary Nutrients of Concern and Bioactive Compounds ....... 42 1.6.2 Potatoes and Risk of Chronic Diseases ............................................................................ 44 1.6.3 Potatoes and Modulation of Oxidative Stress ............................................................... 46 1.6.4 Potatoes and Modulation of Inflammatory Stress ....................................................... 47 1.6.5 Glycemic Effect of Potatoes ................................................................................................... 48 1.6.6 Potato Influences on the Microbiota ................................................................................. 51 1.7 Opportunities to Improve Nutritional Value of Processed Potato Products ............. 51 1.7.1 Lipid Reduction ......................................................................................................................... 52 1.7.2 Resistant Starch Formation .................................................................................................. 53 1.7.3 Management of Acrylamide Formation ........................................................................... 55 1.8 Research Needs and Future Directions ..................................................................................... 55 CHAPTER 2. RESEARCH RATIONALE AND OBJECTIVES ............................................................... 58 CHAPTER 3. PHYTOCHEMICAL CONTENT IN COMMERCIALLY RELEVANT POTATO VARIETIES AND PROCESS STABILITY IN COMMERCIAL AND FRESH POTATO PRODUCTS. 60 3.1 Abstract .................................................................................................................................................. 60 3.2 Introduction .......................................................................................................................................... 61 3.3 Materials and Methods ..................................................................................................................... 64 3.3.1 Chemicals and Standards ....................................................................................................... 64 3.4 Sampling and Processing Procedures ........................................................................................ 64 3.4.1 Experiment 1: Preparation of Fresh Potatoes for Determination of Phytochemical Content .............................................................................................................................. 64 v vi Page 3.4.2 Experiment 2: Sampling of Commercially Processed Samples for Determination of Phytochemical Content .......................................................................................... 65 3.4.3 Experiment 3: Sampling and Reconstitution of Commercially Processed Frozen Products for Comparison of Phytochemical Content. .................................................... 65 3.4.4 Experiment 3: Preparation of Freshly Prepared Products for Comparison of Phytochemical Content. ............................................................................................................................. 66 3.4.5 Phenolic Acid and Anthocyanin Extraction and Analysis......................................... 68 3.4.6 Carotenoid Extraction and Analysis .................................................................................. 69 3.4.7 Statistical Analysis .................................................................................................................... 70 3.5 Results and Discussion ....................................................................................................................
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