Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber
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Accepted
17 January 2022
Published
27 December 2022
Keywords:
-
chemical characterization, inulin, prebiotics, tuber, yacón
Abstract
Inulin is a polysaccharide with linear fructan chain structure. Food industries widely use inulin as a low calorie sugar substitutions. Yacón (Smallanthus sonchifolius) tuber that are easily grown and contain higher inulin can be explored as local inulin sources. This research aimed to characterize the chemical properties of inulin isolated from yacón tuber. The methods of this study include proximate analysis of yacón tuber, inulin isolation, and characterization of purified inulin using FTIR. The results showed that yacón consisted of 91.23 water (analyzed as moisture), 0.12 proteins, 0.58 fats, 0.52 crude fibers, and 7.34% carbohydrates. The yield of inulin extracted from yacón tuber was 4.86% whereas its purity and actual content of inulin were 44.23 and 2.15%, respectively. The Osazon test revealed that the isolated inulin has similar crystalline with that from chicory. Based on characterization using the FTIR spectrophotometer, the isolated inulin had functional groups of C-O, C-H, CH2, O-H, and C=O. The spectrum of the isolated inulin has similarities with chicory inulin. Therefore, yacón tuber could be considered as a potential local inulin source in Indonesia.
References
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Babu VS, Silambanan S, Krithika. 2015. Osazones of the uncommonly encountered reducing sugars. Int J Interdisciplinary and Multidisciplinary Stud 2: 24-29.
Banas A, Banas K, Kalaiselvi SMP, Pawlicki B, Kwiatek WM, Breese MBH. 2017. Is it possible to find presence of lactose in pharmaceuticals? –Preliminary studies by ATR-FTIR spectroscopy and chemometrics. Spectrochim Acta A Mol Biomol Spectrosc 171: 280-286. https://doi.org/10.1016/j.saa.2016.08.003
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Daulay IN, Ginting S, Julianti E. 2017. Pengaruh metode dan lama blansing terhadap karakteristik fisik, kimia, dan fungsional tepung ubi jalar ungu. J Rekayasa Pangan Pertanian 5: 743-749.
De Mastro G, Manolio G, Marzi V. 2004. Jerusalem artichoke (Helianthus tuberosus L.) and chicory (Cichorium intybus L.): potential crops for inulin production in the mediterranean area. Acta Hort 629: 365-374. https://doi.org/10.17660/ActaHortic.2004.629.47
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Pahlawan PP, Oktaria. 2016. Manfaat daun insulin (Smallanthus sonchifolius) sebagai anti diabetes. Majority 5: 133- 137.
Petkova NT, Gencheva G, Vassilev D, Koleva M, Krastanov A, Deney P. 2018a. Microwave-assisted isolation and acetylation of inulin from Helianthus tuberosus L tubers. Renew Mater 6: 671-679. https://doi.org/10.32604/JRM.2018.00001
Petkova NT, Sherova G, Denev PP. 2018b. Characterization of inulin from dahlia tubers isolated by microwave and ultrasound-assisted extractions. Int Food Res J 25: 1876-1884.
Purnamasari N, Faridah DN, Jenie BSL. 2019. Karakteristik sifat prebiotik tepung daluga hasil modifikasi heat moisture treatment. J Teknol Industri Pangan 30: 36-45. https://doi.org/10.6066/jtip.2019.30.1.36
Saengkanuk A, Nuchadomrong S, Jogloy S, Patanothai A, Srijaranai S. 2011. A simplified spectrophotometric method for the determination of inu-lin in Jerusalem artichoke (Helianthus tuberosus L.) tubers. Eur Food Res Technol 233: 609-616. https://doi.org/10.1007/s00217-011-1552-3
Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. 2016. Inulin: Properties, health benefits and food applications. Carbohydr Polym 147: 444-454. DOI: https://doi.org/10.1016/j.carbpol.2016.04.020
Sousa S, Pinto J, Pereira C, Malcata FX, Pacheco MTB, Gomes AM, Pintado M. 2015. In vitro evaluation of yacón (Smallanthus sonchifolius) tuber flour prebiotic potential. Food Bioprod Process 95: 96-105. https://doi.org/10.1016/j.fbp.2015.04.003
Susilowati A, Yeti MI, Lotulung PD, Melanie H, Aspiyanto. 2015. Perbedaa komposisi dan oligomer FOS inulin dari umbi dahlia merah (Dahlia sp. L) menggunakan enzim inulinase Scopulariopsis sp.-CBS1 and β-amilase sebagai anti kolesterol. Pangan 24: 107-116.
Valcheva R, Dieleman LA. 2016. Prebiotics: Definition and protective mechanisms. Best Pract Res Clin Gastroenterol 30: 27-37. https://doi.org/10.1016/j.bpg.2016.02.008
Zubaidah E, Akhadiana W. 2013. Comparative study of inulin extract from dahlia, yam, and gembili tubers as prebiotic. Food Nutr Sci 4: 8-12. https://doi.org/10.4236/fns.2013.411A002
[FAO] Food and Agriculture Organization. 2007. FAO Technical meeting on prebiotics. Italy (IT): AGNS-FAO.
Apolinário AC, de Lima Damasceno BPG, de Macêdo Beltrão NE, Pessoa A, Converti A, da Silva JA. 2014. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology. Carbohydr Polym 101: 368-378. https://doi.org/10.1016/j.carbpol.2013.09.081
Babu VS, Silambanan S, Krithika. 2015. Osazones of the uncommonly encountered reducing sugars. Int J Interdisciplinary and Multidisciplinary Stud 2: 24-29.
Banas A, Banas K, Kalaiselvi SMP, Pawlicki B, Kwiatek WM, Breese MBH. 2017. Is it possible to find presence of lactose in pharmaceuticals? –Preliminary studies by ATR-FTIR spectroscopy and chemometrics. Spectrochim Acta A Mol Biomol Spectrosc 171: 280-286. https://doi.org/10.1016/j.saa.2016.08.003
Barclay T, Ginic-Markovic M, Cooper P, Petrovshy N. 2010. Inulin-a versatile polysaccharide with multiple pharmaceutical and food chemical uses. J Excipients Food Chem 1: 27-50.
Daulay IN, Ginting S, Julianti E. 2017. Pengaruh metode dan lama blansing terhadap karakteristik fisik, kimia, dan fungsional tepung ubi jalar ungu. J Rekayasa Pangan Pertanian 5: 743-749.
De Mastro G, Manolio G, Marzi V. 2004. Jerusalem artichoke (Helianthus tuberosus L.) and chicory (Cichorium intybus L.): potential crops for inulin production in the mediterranean area. Acta Hort 629: 365-374. https://doi.org/10.17660/ActaHortic.2004.629.47
Faradila S, Suthama N, Sukamto B. 2016. Kombinasi inulin umbi Dahlia-Lactobacillus sp. yang mengoptimalkan perkembangan microflora usus dan pertumbuhan persilangan ayam Pelung-Leghorn. J Veteriner 17: 168-175. https://doi.org/10.19087/jveteriner.2016.17.2.168
Loo VJ, Coussement P, De Leenheer L, Hoebregs H, Smits G. 1995. On the presence of inulin and oligofructose as natural ingredients in the western diet. Crit Rev Food Sci Nutr 35: 525-552.
Mangunwidjaja D, Rahayuningsih M, Suparwati R. 2014. Pengaruh konsentrasi enzim dan waktu hidrolisis enzimatis terhadap mutu frukto-oligosakarida dari inulin umbi dahliA (Dahlia pinnata). E-J Agroindustri Indonesia 3: 2252- 3324.
Melanie H, Susilowati A, Iskandar YM, Lotulung PD, Andayani DGS. 2015. Characterization of inulin from local dahlia (Dahlia sp. L) tubers by infrared spectroscopy. Proc Chem 16: 78-84. https://doi.org/10.1016/j.proche.2015.12.027
Mensink MA, Frijlink HW, van der Voort Maarschalk K, Hinrichs WLJ. 2015. Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics. Carbohydr Polym 130: 405-419. https://doi.org/10.1016/j.carbpol.2015.05.026
Massoud MI, Amin WA, Elgindy AA. 2009. Chemical and technological studies on chicory (Cichorium intybus L) and its applications in some functional food. J Adv Agric Res 14: 735-756.
Nuraida L, Mardiana NR, Faridah DN, Hana. 2011. Metabolisme prebiotik oleh kandidat probiotik isolat asi sebagai dasar pengembangan produk sinbiotik. J Teknol Industri Pangan 22: 156-163.
Pahlawan PP, Oktaria. 2016. Manfaat daun insulin (Smallanthus sonchifolius) sebagai anti diabetes. Majority 5: 133- 137.
Petkova NT, Gencheva G, Vassilev D, Koleva M, Krastanov A, Deney P. 2018a. Microwave-assisted isolation and acetylation of inulin from Helianthus tuberosus L tubers. Renew Mater 6: 671-679. https://doi.org/10.32604/JRM.2018.00001
Petkova NT, Sherova G, Denev PP. 2018b. Characterization of inulin from dahlia tubers isolated by microwave and ultrasound-assisted extractions. Int Food Res J 25: 1876-1884.
Purnamasari N, Faridah DN, Jenie BSL. 2019. Karakteristik sifat prebiotik tepung daluga hasil modifikasi heat moisture treatment. J Teknol Industri Pangan 30: 36-45. https://doi.org/10.6066/jtip.2019.30.1.36
Saengkanuk A, Nuchadomrong S, Jogloy S, Patanothai A, Srijaranai S. 2011. A simplified spectrophotometric method for the determination of inu-lin in Jerusalem artichoke (Helianthus tuberosus L.) tubers. Eur Food Res Technol 233: 609-616. https://doi.org/10.1007/s00217-011-1552-3
Shoaib M, Shehzad A, Omar M, Rakha A, Raza H, Sharif HR, Shakeel A, Ansari A, Niazi S. 2016. Inulin: Properties, health benefits and food applications. Carbohydr Polym 147: 444-454. DOI: https://doi.org/10.1016/j.carbpol.2016.04.020
Sousa S, Pinto J, Pereira C, Malcata FX, Pacheco MTB, Gomes AM, Pintado M. 2015. In vitro evaluation of yacón (Smallanthus sonchifolius) tuber flour prebiotic potential. Food Bioprod Process 95: 96-105. https://doi.org/10.1016/j.fbp.2015.04.003
Susilowati A, Yeti MI, Lotulung PD, Melanie H, Aspiyanto. 2015. Perbedaa komposisi dan oligomer FOS inulin dari umbi dahlia merah (Dahlia sp. L) menggunakan enzim inulinase Scopulariopsis sp.-CBS1 and β-amilase sebagai anti kolesterol. Pangan 24: 107-116.
Valcheva R, Dieleman LA. 2016. Prebiotics: Definition and protective mechanisms. Best Pract Res Clin Gastroenterol 30: 27-37. https://doi.org/10.1016/j.bpg.2016.02.008
Zubaidah E, Akhadiana W. 2013. Comparative study of inulin extract from dahlia, yam, and gembili tubers as prebiotic. Food Nutr Sci 4: 8-12. https://doi.org/10.4236/fns.2013.411A002
Authors
AndriantoD., BintangM., AzizI. A., & HermitaS. (2022). Characterization of Chemical Properties of Inulin Isolated from Yacón Tuber. Jurnal Teknologi Dan Industri Pangan, 33(2), 111-118. https://doi.org/10.6066/jtip.2022.33.2.111
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