Optimisation of ultrasonic- and enzyme-assisted methods for production of fructooligosaccharides-rich yacon [Smallanthus sonchifolius (Poepp.) H. Rob.] syrup
Yacon [Smallanthus sonchifolius (Poepp.) H. Rob.] is a highly nutritious tuberous root. It is often extracted conventionally and undergoes multiple harsh processes for long hours causing the deterioration of important compounds such as oligosaccharides and phenolic compounds. Consequently, this r...
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| Format: | Thesis |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/99216/1/FSTM%202020%2018%20IR.pdf |
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| Summary: | Yacon [Smallanthus sonchifolius (Poepp.) H. Rob.] is a highly nutritious tuberous root.
It is often extracted conventionally and undergoes multiple harsh processes for long
hours causing the deterioration of important compounds such as oligosaccharides and
phenolic compounds. Consequently, this research was performed to optimise ultrasonicassisted
and enzyme-assisted methods for the production of fructooligosaccharides
(FOS)-rich syrup from yacon. Optimisation was carried out on single response (highest
yield (HY), highest antioxidant activity (HA) and highest total soluble solids (HTSS))
and multiple responses for both extraction methods. The saccharide compounds in all the
optimised syrups were identified and quantified with LC-Q-TOF-MS and HPLC-RI,
respectively. Enzyme-assisted extraction produced the highest yield (HY) syrup using
parameters such as low solute to solvent ratio (1:80), high enzyme percentage (1.00%),
low temperature (30 °C) and long extraction time (4.0 h). The highest total soluble solids
(HTSS) sample using enzyme-assisted extraction was attained with 4.0 h extraction time
using 1.00% enzyme percentage and solute to solvent ratio of 1:20 at 30 °C. The
optimisation analysis of the highest antioxidant activity (HA) revealed that ultrasonicassisted
extraction resulted in syrup with lower IC50 than the enzyme-assisted extraction.
The highest antioxidant activity (HA) condition from ultrasonic-assisted extraction was
1:80 solute to solvent ratio and 70% amplitude for 30 min in a continuous mode. The
most desirable extraction condition for the ultrasonic-assisted extraction of
fructooligosaccharides-rich yacon syrup established in this study was 1:80 solute to
solvent ratio, 5.0 min extraction time, 20% amplitude and 10 s pulsed interval. In
contrast, the most desirable set of conditions for enzyme-assisted extraction was 1:20
solute to solvent ratio, 1.00% enzyme percentage, 30 °C temperature and 1.0 h extraction
time. The physicochemical analysis results from the optimum condition samples
revealed that enzyme-assisted extraction was a more effective extraction method.
Nevertheless, the duration of the extraction processes was greatly reduced with
ultrasonic-assisted extraction. Both the optimum condition syrups contained saccharides
compounds such as 1-kestose (GF2), nystose (GF3), sucrose, fructose and glucose. In contrast, fructofuranosylnystose (GF4) was only identified in the optimum condition of
enzyme-assisted extraction yacon syrup. Between the optimum conditions samples,
higher FOS content was discovered in the optimum condition of enzyme-assisted
extraction syrup at 31%. A greater amount of fructooligosaccharides allowed the
optimum condition syrup from enzyme-assisted extraction to have a better capacity at
lowering the glucose production rate and it was capable of exhibiting
hypocholesterolemic effects. This study deduced that the optimum enzyme-assisted
extraction condition is more efficient to extract higher quality of fructooligosaccharidesrich
yacon syrup with greater amounts of fructooligosaccharides, antioxidant activity and
total soluble solids than the optimum ultrasonic-assisted extraction condition, although
it was more economical. |
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