Inulin extraction from common inulin-containing plant sources

Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant...

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Detalles Bibliográficos
Autores: Redondo Cuenca, Araceli, Herrera Vázquez, Selene Elizabeth, Condezo Hoyos, Luis, Gómez Ordóñez, Eva, Rupérez, Pilar
Tipo de recurso: artículo
Fecha de publicación:2021
País:España
Institución:Universidad Complutense de Madrid (UCM)
Repositorio:Docta Complutense
Idioma:inglés
OAI Identifier:oai:docta.ucm.es:20.500.14352/6798
Acceso en línea:https://hdl.handle.net/20.500.14352/6798
Access Level:acceso abierto
Palabra clave:641
Inulin
RSM
Chicory
Jerusalem artichoke
Globe artichoke
By-product
Dietética y nutrición (Farmacia)
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network_acronym_str ES
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repository_id_str
spelling Inulin extraction from common inulin-containing plant sourcesRedondo Cuenca, AraceliHerrera Vázquez, Selene ElizabethCondezo Hoyos, LuisGómez Ordóñez, EvaRupérez, Pilar641InulinRSMChicoryJerusalem artichokeGlobe artichokeBy-productDietética y nutrición (Farmacia)Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well as from novel sources like globe artichoke inflorescence (Cynara cardunculus L.) and its by-product. Optimal conditions for temperature (60−80 °C), time (20−60 min) and solvent to solid ratio (10−40 mL/g) were estimated in order to maximize inulin plus FOS extraction by using response surface methodology (RSM) with a Box-Behnken design. Inulin plus FOS were estimated colorimetrically by difference between total carbohydrate and reducing sugar contents for the optimization. Moreover, the profile of inulin and low molecular weight carbohydrates was studied in optimized plant extracts by HPLC. Inulin in raw samples and optimal extracts were further characterized by Fourier Transformed Infrared spectroscopy. According to response surface methodology model, optimal conditions for inulin plus FOS extraction depended on plant source and were achieved at a solvent to solid ratio of 27.8–37.4 mL/g, from 62−80 °C and a variable time of 22−60 min. The highest inulin plus FOS contents were achieved in chicory root (70.5 g/100 g dry weight) and Jerusalem artichoke tuber (81.1 g/100 g dry weight), and the lowest ones were attained in globe artichoke by-product (4.2 g/100 g). Nevertheless, its high availability and low cost would support this novel globe artichoke by-product as an alternative and valuable source of inulin and FOS for the food industry. At the same time their reuse as potential prebiotic ingredients would contribute to the circular economy.ElsevierUniversidad Complutense de Madrid20212021-01-0120212021-01-01journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/6798reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución-NoComercial-SinDerivadas 3.0 Españahttps://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/67982026-06-02T12:44:21Z
dc.title.none.fl_str_mv Inulin extraction from common inulin-containing plant sources
title Inulin extraction from common inulin-containing plant sources
spellingShingle Inulin extraction from common inulin-containing plant sources
Redondo Cuenca, Araceli
641
Inulin
RSM
Chicory
Jerusalem artichoke
Globe artichoke
By-product
Dietética y nutrición (Farmacia)
title_short Inulin extraction from common inulin-containing plant sources
title_full Inulin extraction from common inulin-containing plant sources
title_fullStr Inulin extraction from common inulin-containing plant sources
title_full_unstemmed Inulin extraction from common inulin-containing plant sources
title_sort Inulin extraction from common inulin-containing plant sources
dc.creator.none.fl_str_mv Redondo Cuenca, Araceli
Herrera Vázquez, Selene Elizabeth
Condezo Hoyos, Luis
Gómez Ordóñez, Eva
Rupérez, Pilar
author Redondo Cuenca, Araceli
author_facet Redondo Cuenca, Araceli
Herrera Vázquez, Selene Elizabeth
Condezo Hoyos, Luis
Gómez Ordóñez, Eva
Rupérez, Pilar
author_role author
author2 Herrera Vázquez, Selene Elizabeth
Condezo Hoyos, Luis
Gómez Ordóñez, Eva
Rupérez, Pilar
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 641
Inulin
RSM
Chicory
Jerusalem artichoke
Globe artichoke
By-product
Dietética y nutrición (Farmacia)
topic 641
Inulin
RSM
Chicory
Jerusalem artichoke
Globe artichoke
By-product
Dietética y nutrición (Farmacia)
description Currently there is a growing interest from the food industry in obtaining inulin for its possible use in the elaboration of functional foods. A set of optimum extraction conditions was developed for the recovery of inulin plus fructo-oligosaccharides (FOS) from several common inulin-containing plant sources, like chicory roots (Cichorium intybus L.) and Jerusalem artichoke tubers (Helianthus tuberosus L.), as well as from novel sources like globe artichoke inflorescence (Cynara cardunculus L.) and its by-product. Optimal conditions for temperature (60−80 °C), time (20−60 min) and solvent to solid ratio (10−40 mL/g) were estimated in order to maximize inulin plus FOS extraction by using response surface methodology (RSM) with a Box-Behnken design. Inulin plus FOS were estimated colorimetrically by difference between total carbohydrate and reducing sugar contents for the optimization. Moreover, the profile of inulin and low molecular weight carbohydrates was studied in optimized plant extracts by HPLC. Inulin in raw samples and optimal extracts were further characterized by Fourier Transformed Infrared spectroscopy. According to response surface methodology model, optimal conditions for inulin plus FOS extraction depended on plant source and were achieved at a solvent to solid ratio of 27.8–37.4 mL/g, from 62−80 °C and a variable time of 22−60 min. The highest inulin plus FOS contents were achieved in chicory root (70.5 g/100 g dry weight) and Jerusalem artichoke tuber (81.1 g/100 g dry weight), and the lowest ones were attained in globe artichoke by-product (4.2 g/100 g). Nevertheless, its high availability and low cost would support this novel globe artichoke by-product as an alternative and valuable source of inulin and FOS for the food industry. At the same time their reuse as potential prebiotic ingredients would contribute to the circular economy.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021-01-01
2021
2021-01-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/6798
url https://hdl.handle.net/20.500.14352/6798
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
https://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
https://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.228081

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