Isolation of inulin oligomer from white yam tuber (Dioscorea rotundata) for preparation of curcumin-inulin nanoparticles

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Research on the isolation of inulin oligomers from white tuber yam (Dioscorea rotundata) for the manufacture of curcumin-inulin nanoparticles has been conducted. The purpose of this study is to find out the results of inulin isolation from white yam (Dioscorea rotundata) as an ingredient in making curcumin-inulin nanoparticles. Based on the results of the isolation, the rendement of inulin obtained was 10.2%. The solubility tests revealed that inulin had 89% solubility and for curcumin-inulin particles, either with 1:2 or 1:3 ratio had the same solubility, i.e., 92 g/mL. The functional groups of inulin were analyzed by FTIR spectrophotometer. The IR spectrum of inulin showed the availability of OH bonds, CH bending, C=C bonds, C-O-C bonds, and C-OH bonds. The IR spectra of curcumin-inulin of 1:2 and 1:3 ratio, on the other hand, indicated the existence of OH bonds, CH bending, carbonyl strain, C-O strain, C-O-C strain, CH3 bending, and H-C=O bond. The morphologies of inulin and curcumin-inulin particles were analyzed using SEM. The surface shape of inulin was semi-spherical, which are different from the morphology of curcumin-inulin particles spreading over a size range of 169-283 nm. With this particle size, the curcumin-inulin particles tend to form nanoparticles.