Date of Graduation

12-2025

Document Type

Thesis

Degree Name

Bachelor of Science in Agricultural, Food and Life Sciences

Degree Level

Undergraduate

Department

Food Science

Advisor/Mentor

Sun-Ok Lee

Committee Member

Ali Ubeyitogullari

Second Committee Member

Jamie Baum

Abstract

Inflammation is a crucial component of the body’s defense system but can lead to chronic diseases when uncontrolled. Diets rich in anti-inflammatory compounds are recognized as an effective strategy for mitigating chronic inflammation. This study investigated the anti-inflammatory potential of Apio (Arracacia xanthorrhiza), an underutilized Andean tuber. The goal of this study was to explore the health-promoting properties of Apio tuber, which could expand its commercial value to support local farmers and contribute to more sustainable agricultural practices.

Phenolic compounds were extracted from white (WAT) and yellow Apio tuber (YAT), and Total Phenolic Content (TPC) and antioxidant capacity of these extracts were measured using DPPH and ferrous reducing antioxidant power (FRAP) assays. The anti-inflammatory effects were evaluated in Lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages by measuring pro-inflammatory mediators. The WAT showed higher TPC and antioxidant activity than the YAT, whereas both extracts significantly reduced nitric oxide (NO) and interleukin-6 (IL-6) production in a concentration-dependent manner. Despite its lower phenolic content and antioxidant activity, the YAT extract showed stronger anti-inflammatory effects than the WAT extracts, suggesting that other bioactive compounds may contribute to its anti-inflammatory properties.

Although the phenolic content was moderate, both Apio varieties exhibited antioxidant and anti-inflammatory properties, indicating their potential as functional food ingredients with enhanced nutrition and sustainability. Promoting its broader utilization could support natural antioxidant and anti-inflammatory intake while contributing to global Sustainable Development Goals.

Keywords

Anti-inflammatory activity; Apio (Arracacia xanthorrhiza); Phenolic compounds; Antioxidant capacity; Functional foods; Underutilized crops

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