The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of Inulin
Chicory (cichorium intybus) is a perennial herbaceous plant of Asteraceae family, and resistant to cold climate and frost. Chicory root containing 70-94% inulin, based on dry weight is considered as a major source of inulin for industrial production. Inulin is a fructologosaccharide and is a substit...
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| Format: | Article |
| Language: | English |
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Shahid Bahonar University of Kerman
2022-12-01
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| Series: | Biomechanism and Bioenergy Research |
| Subjects: | |
| Online Access: | https://bbr.uk.ac.ir/article_3584_7d6817ce87d7ddf398781f07c3b3d39c.pdf |
| _version_ | 1797260061775495168 |
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| author | Fatemeh Ahrabi Hamid Reza Ghassemzadeh |
| author_facet | Fatemeh Ahrabi Hamid Reza Ghassemzadeh |
| author_sort | Fatemeh Ahrabi |
| collection | DOAJ |
| description | Chicory (cichorium intybus) is a perennial herbaceous plant of Asteraceae family, and resistant to cold climate and frost. Chicory root containing 70-94% inulin, based on dry weight is considered as a major source of inulin for industrial production. Inulin is a fructologosaccharide and is a substitute for fat and sugar that is not digestible, but in the colon, it is used by bifidobacteria. Some of these bacteria are used as a periosteum and are very useful for human health. Drying is one of the most important post-harvesting processes of medicinal plants, which plays a major role in the quantity and quality of its active ingredients. To prevent fresh chicory root from deterioration, it should be dried for long-term storage. The aim of this study was to investigate the effect of drying in low pressure on the quality and time of extraction of inulin from Chicory root. For this purpose, the chicory roots were first dried at 80 °C under two different oven pressure of 35000 and 75000 Pa for one hour, then the inulin was extracted using diffusion process in hot water for 70 and 150 min. For qualitative evaluation, extracted inulin was analyzed through High Performance Liquid Chromatography (HPLC) with refractive index (RI) detector. Based on results from HPLC analysis, the dried sample at 750 mbar and extraction time of 150 min had the highest amount of inulin, while the dried sample at 750 mbar and the extraction time of 70 min had the lowest amount of inulin. |
| first_indexed | 2024-04-24T23:19:20Z |
| format | Article |
| id | doaj.art-39bc18408d6d4eaca55ef12f72129012 |
| institution | Directory Open Access Journal |
| issn | 2821-1855 |
| language | English |
| last_indexed | 2024-04-24T23:19:20Z |
| publishDate | 2022-12-01 |
| publisher | Shahid Bahonar University of Kerman |
| record_format | Article |
| series | Biomechanism and Bioenergy Research |
| spelling | doaj.art-39bc18408d6d4eaca55ef12f721290122024-03-17T04:59:33ZengShahid Bahonar University of KermanBiomechanism and Bioenergy Research2821-18552022-12-0112616410.22103/bbr.2022.20514.10283584The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of InulinFatemeh Ahrabi0Hamid Reza Ghassemzadeh1Department of Mechanical Engineering of Biosystems, University of Urmia, Urmia, IranDepartment of Mechanical Engineering of Biosystems, University of Tabriz, Tabriz, IranChicory (cichorium intybus) is a perennial herbaceous plant of Asteraceae family, and resistant to cold climate and frost. Chicory root containing 70-94% inulin, based on dry weight is considered as a major source of inulin for industrial production. Inulin is a fructologosaccharide and is a substitute for fat and sugar that is not digestible, but in the colon, it is used by bifidobacteria. Some of these bacteria are used as a periosteum and are very useful for human health. Drying is one of the most important post-harvesting processes of medicinal plants, which plays a major role in the quantity and quality of its active ingredients. To prevent fresh chicory root from deterioration, it should be dried for long-term storage. The aim of this study was to investigate the effect of drying in low pressure on the quality and time of extraction of inulin from Chicory root. For this purpose, the chicory roots were first dried at 80 °C under two different oven pressure of 35000 and 75000 Pa for one hour, then the inulin was extracted using diffusion process in hot water for 70 and 150 min. For qualitative evaluation, extracted inulin was analyzed through High Performance Liquid Chromatography (HPLC) with refractive index (RI) detector. Based on results from HPLC analysis, the dried sample at 750 mbar and extraction time of 150 min had the highest amount of inulin, while the dried sample at 750 mbar and the extraction time of 70 min had the lowest amount of inulin.https://bbr.uk.ac.ir/article_3584_7d6817ce87d7ddf398781f07c3b3d39c.pdfchicoryinulindryinghigh performance liquid chromatograph |
| spellingShingle | Fatemeh Ahrabi Hamid Reza Ghassemzadeh The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of Inulin Biomechanism and Bioenergy Research chicory inulin drying high performance liquid chromatograph |
| title | The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of Inulin |
| title_full | The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of Inulin |
| title_fullStr | The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of Inulin |
| title_full_unstemmed | The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of Inulin |
| title_short | The Effect of Low Pressure Oven Drying of Chicory Root on Quality and Extraction Time of Inulin |
| title_sort | effect of low pressure oven drying of chicory root on quality and extraction time of inulin |
| topic | chicory inulin drying high performance liquid chromatograph |
| url | https://bbr.uk.ac.ir/article_3584_7d6817ce87d7ddf398781f07c3b3d39c.pdf |
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