Extracción de fructanos a partir de raíces de achicoria y tubérculos de topinambur

DÍAZ, ANDREA; VIÑA, SONIA Z.; DINI, CECILIA; MALGOR, MARTINA; GARCÍA, MARÍA A.

Congreso; VII Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2018); 2018

Chicory (Cichorium intybus) and topinambur (Helianthus tuberosus L.) produce roots and tubers that accumulate inulin and fructooligosaccharides. These fructose polymers behave like prebiotic fiber. Commercial fructans were taken from chicory root. It was proposed to study Topinambur as a source of these carbohydrates obtainment, because it is one of the vegetable species with higher proportion of fructans (25-30% d.m in flours). Small differences were found in total carbohydrates and protein content from the sources studied. Aqueous extracts of the fructans were made from fresh roots of chicory at 75 and 90 ° C. The extraction temperature did not modify the FTIR spectra of the samples. An extraction with water from the tubers of topinambur was carried out, it was deproteinized and two aliquots of the extract were taken: F1 (control) and F2 (with the addition of H2O2 until color change) which were concentrated by evaporation. They were precipitated with ethanol and lyophilized. The FTIR spectra were, like those of commercial inulin, presenting in all cases a characteristic peak at 933 cm-1. The discoloration produced a loss in the definition of a peak at 1121 cm-1. The whiteness indexes of the powders were 62.52; 83.48 and 97.47 for F1; F2 and the commercial inulin respectively, indicating the efficiency of the discoloration process.