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Extraction of inulin from Burdock root ( Arctium lappa ) using high intensity ultrasound
Author(s) -
Milani Elnaz,
Koocheki Arash,
Golimovahhed Q. Ali.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02673.x
Subject(s) - sonication , extraction (chemistry) , arctium lappa , ultrasound , yield (engineering) , inulin , chromatography , response surface methodology , chemistry , materials science , food science , medicine , traditional medicine , acoustics , physics , metallurgy
Summary Burdock root could be a source of inulin, but scarce studies about its extraction exist. To optimise conventional and ultrasound‐assisted extraction of inulin, various combinations were used. The independent variables for ultrasound extraction were sonication amplitude (20–100%), sonication temperature (20–60 °C) and sonication time (5–25 min) while for conventional extraction the following variables were water to solid ratio (5–15 v/w), temperature (40–90 °C) and time (5–40 min). For each response, a second‐order polynomial model was developed using multiple linear regression analysis. The use of high intensity ultrasound significantly improves the extraction of inulin contained within the body of Burdock root. It was shown that increasing the amplitude (from 20% to 85%) and extraction time increased the extraction yield; however, the effect of temperature was minor. Optimum extraction condition was found to be sonication time: 25 min, sonication amplitude 83.22% and temperature: 36.76 °C.