Extraction and determination of inulin from common autochthonous garlic (Allium sativum)

Authors

  • Dr. C. Reynerio Álvarez-Borroto Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación (SENESCYT), Quito
  • Dr. C. Ana Lucía Ruano-Nieto Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación (SENESCYT), Quito
  • Ing. Mario Romeo Calle-Miñaca Facultad de Ingeniería Química, Universidad Central del Ecuador, Quito
  • Ing. Marco Vinicio Lara-Fiallos Facultad de Ingeniería Química, Universidad Central del Ecuador, Quito

Abstract

The content of inulin in common garlic (Allium sativum) by means of standardized procedure and the use of High performance liquid chromatographic (HPLC) was determined. A multifactorial design 2^3 by using the software Statgraphics V. 16 was carried out. Two independent variables at three levels were selected: temperature:  302 K, 328 K, 353 K  and relationships water volume-garlic mass of 2/200 g, 3/200 g  and  4/200 g of  Allium sativum. Extraction time was fixed at 45 min and at constant agitation of 250 rpm for all the experiments. The maximum extraction of inulin was obtained at 353 K  and at relationship water/garlic equal to 4/200 g. The procedure presented is reliable and reproducible extracting and determining
inulin from vegetable species at laboratory level.

Keywords: inulin, fructan, Allium sativum, high-performance liquid chromatography.

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Published

2015-10-30

How to Cite

Álvarez-Borroto, D. C. R., Ruano-Nieto, D. C. A. L., Calle-Miñaca, I. M. . R., & Lara-Fiallos, I. M. V. (2015). Extraction and determination of inulin from common autochthonous garlic (Allium sativum). Revista Cubana De Química, 27(2), 131–146. Retrieved from https://cubanaquimica.uo.edu.cu/index.php/cq/article/view/253

Issue

Vol. 27 No. 2 (2015)

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Artículos

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