HPLC ANALYSIS FOR DETERMINATION OF CHARACTERISTICS OF FRUCTO-OLIGOSACCHARIDE SYRUPS EXTRACTED FROM JERUSALEM ARTICHOKE

Year 2007, Volume: 2 Issue: 1, 92 - 103, 01.06.2007

Sibel Yiğitarslan Yıldız N. Suzan Kıncal

Abstract

This study was aimed to assess the feasibility of extracting fructooligosaccharides (degree of polymerization of 3-6) from jerusalem artichoke tubers by solvent extraction. Together with harvest date, storage time, and peeling of the raw material it was also investigated the influence of some process parameters on final dry matter, degree of polymerization and product profile of the extracts: time (10-60 min), temperature (40-80 °C), amount of solvent (30-50 ml) and citric acid concentration (0- 39 mmol/L). HPLC analysis showed that the most functional extracts (2.33) were obtained with mid-February harvested, 20 day-stored whole jerusalem artichoke tubers extracted with 40 ml of water containing 26 mmol/L citric acid at 60 °C for 40 min. Under those conditions, syrups with 17g of dry matter and degree of polymerization of 6 were produced. The density, viscosity, darkness and color of the syrups were found as 0.98 g/ml, 1.1 mPa-s, 0.38, and 13.3, respectively.  

Keywords

Fructo-oligosaccharides, HPLC, inulin, extraction, jerusalem artichoke

YER ELMASINDAN ÖZÜTLENEN FRÜKTO-OLİGOSAKKARİT ŞURUPLARININ KARAKTERİSTİK ÖZELLİKLERİNİN HPLC ANALİZİ İLE BELİRLENMESİ

Abstract

Bu çalışmada, yer elmasından, çözücü özütleme yöntemiyle früktooligosakkaritlerin (polimerizasyon derecesi 3-6) özütlenebilirliğinin fizibilitesinin tayini amaçlanmıştır. Hasat zamanı, depolama süresi ve ham maddenin soyulmasının etkilerinin yanı sıra diğer bazı proses parametrelerinin (zaman (10-60 dak), sıcaklık (40- 80°C), çözücü miktarı (30-50 ml) ve sitrik asit derişimi (0-39 mmol/L)) de sonuçtaki kuru madde, polimerizasyon derecesi ve özütteki ürün profili üzerindeki etkileri incelenmiştir. HPLC analizleri, en fonksiyonel özütün (2,33) Şubat ayı ortalarında hasat edilmiş, 20 gün depolanmış, soyulmamış yer elması yumrularının, 26 mmol/L sitrik asit içeren 40 ml suyla, 60 °C’de 40 dakika süreyle özütlenmesi sonucunda elde edildiğini göstermiştir. Bu koşullar altında polimerizasyon derecesi 6 ve kuru madde içeriği 17g olan şuruplar üretilmiştir. Şurubun yoğunluğu, viskozitesi, koyuluğu ve rengi sırasıyla 0.98 g/ml, 1.1 mPa-s, 0.38, ve 13.3 olarak belirlenmiştir.

Keywords

Frukto-oligosakkaritler, HPLC, inulin, ekstraksiyon, yerelması

References

• ROBERFROID, M.B, 1999. Caloric value of inulin and oligofructose. Journal of Nutrition, 129, 1436S-1439S. GIBSON, G.R., ROBERFROID, M.B, 1995. Dietary modulation of the human colonic microflora: introducing the concept of prebiotics. Journal of Nutrition, 125, 1401- 1412.
• D’EGIDIO, M.G., CECCHINI, C., CERVIGNI, T., DONINI, B., PIGNATELLI, V, 1998. Production of fructose from cereal stems and polyannual cultures of jerusalem artichoke. Industrial Crops and Products, 7, 113-119.
• SCHORR-GALINDO, S., GUIRAUD, J.P, 1997. Sugar potential of different jerusalem artichoke cultures according to harvest. Bioresource Technology, 60, 15-20.
• BRICH, G.C., GREEN, LF. 1973. Molecular structure and function of food carbohydrates, Applied Science, London, pp 354.
• FRANCK, A, 2002. Technological functionality of inulin and oligofructose. British Journal of Nutrition, 87(Suppl.2), S287-S291.
• CRITTENDEN, R.G., PLAYNE, M.J. 1996. Production, properties and applications of food-grade oligosaccharides. Trends in Food Science and Technology, 7, 353-361.
• KIM, H.S., LEE, D.W., RYU, E.J., UHM, T.B., YANG, M.S., KİM, J.B., CHAE KS, 1999. Expression of the INU2 gene for an endoinulinase of Aspergillus ficiuum in Saccharomyces cerevisiae. Biotechnology Letters, 21, 621-623.
• PANDEY, A., SOCCOL, C.R., SELVAKUMAR, P., SOCCOL, V.T., KRIEGER, N., FONTANA, J.D, 1999. Recent development in microbail inulinase. Applied Biochemistry and Biotechnology, 81, 35-52.
• KANG, S.I., KİM, S.I, 1997. Production of inulo-oligosaccharides from chicory with endoinulinase from arthrobacter sp.S37. Agricultural Chemistry Biotechnology, 40, 34-37.
• YUN, J.W., SONG, S.K, 1993. Comparison of sugar compositions between inulo- and fructo-oligosaccharides produced by different enzyme forms. Biotechnology Letters, 15, 573-576.
• CONTI, F.W, 1953. Production of syrups from jerusalem artichoke. Die stärke, 5, 310- 318.
• FLEMING, S.E., GROOTWASSINK, J.W.D, 1979. Preparation of high-fructose syrup from the tubers of the jerusalem artichoke. CRC Critical Reviews in Food Science and Nutrition, 11, 1-5.
• WENLING, W., HUIYING, W.W.L., SHIYUAN, W, 1999. Continuos Preparation of fructose syrups from jerusalem artichoke tuber using immobilized intracellular inulinase Kluyveromyces sp.Y-85. Process Biochemistry, 34, 643-646.
• W. LINGYUN, W. JIANHUA, Z. XIAODONG, T. DA, Y. YALIN, C. CHENGANG, F. TIANHUA, Z. FAN, 2006. Studies on the extracting technical conditions of inulin from jerusalem artichoke tubers. Journal of Food Engineering (Article in press)
• ZIYAN, E., PEKYARDIMCI, Ş, 2003. Characterization of polyphenol oxidase from jerusalem artichoke. Turkish Journal of Chemistry, 27, 217-225.
• AOAC.2000-Official Methods of Analytical Chemists, Gaithersburg, MD.
• SOMOGYI, M.,1933. Copper-iodometric reagents for sugar determination. Journal of Biological Chemistry, 100, 695-698.
• KOCA, N., BURDURLU, H.S., KARADENİZ, F., 2003. Effect of storage on nonenzymatic browning of fresh-cut apples. Turkish Journal of Agriculture, 27, 353-360.