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- Title
Characterization of inulin from dahlia tubers isolated by microwave and ultrasound-assisted extractions.
- Authors
Petkova, N. T.; Sherova, G.; Denev, P. P.
- Abstract
The "green" methods as microwave (MAE) and ultrasound-assisted extraction (UAE) have been applied for simultaneous isolation of inulin from dahlia tubers. The inulin yield was 42% dw, fructose content 90-95% and reducing groups was 4.3-4.6%, respectively. The structure of dahlia inulin was confirmed by IR-FT and ¹H and 13C NMR spectroscopy. IR-FT spectra showed brands at 817 and 873cm-1 assigned with β-(1→2) bond and proved the presence of 2-ketofuranose, as well as bands at 937cm-1 typical for α-D-Glcp residue. The shifts at 103.6ppm in 13C NMR spectra confirmed the presence of β-(2→1)-D-Fruf residues in the linear chain of inulin. Therefore, isolated dahlia inulin consisted exclusively of (2→1)-linked β-fructofuranosyl, with terminal α-glucopyranosyl and β-fructofuranosyl units and the average degree of polymerization 19-23. MAE and UAE can be considered as appropriate approaches for simultaneous extraction of high-molecular inulin from dahlia tubers with high purity (>97%).
- Subjects
INULIN; DAHLIAS; POLYMERIZATION; FRUCTOSE; GLUCOPYRANOSE
- Publication
International Food Research Journal, 2018, Vol 25, Issue 5, p1876
- ISSN
1985-4668
- Publication type
Article