Abstract
Ultrasound-assisted extraction is a promising technique to obtain active compounds from plants with high efficiency. The present study was conducted in two sections. In the first phase, the effect of solvent type (methanol, ethanol, water, and water-ethanol (50 : 50, v/v)) on inulin extraction yield from burdock roots (Arctium lappa L.) was investigated by the conventional method. The second phase aim was to optimize the condition of inulin and phenolic compounds including sonication time (10–40 min), sonication temperature (40–70°C), and solid/solvent ratio (1 : 20–1:40 g/ml) using response surface methodology (RSM). The results demonstrated that the highest inulin efficiency was extracted by water in the conventional method, which is equal to 10.32%. The optimum conditions of ultrasound-assisted water extraction for independent variables including sonication time and temperature as well as solid/water ratio were 36.65 min, 55.48°C, and 1 : 35 g/ml, respectively, which were determined on the maximization of inulin and total phenol content and minimization of IC50. At this optimum condition, inulin yield, phenolic compounds, and IC50 were found to be 12.46%, 18.85 mg GA/g DW, and 549.85 µg/ml, respectively. Regarding the results of this research, ultrasound-assisted extraction can be used as an alternative to the conventional extraction methods in extracting bioactive compounds from medicinal plants because it may improve the mass transfer, reducing the extraction time and the solvent used.
Highlights
Inulin is a fructan that is found in many plants as a storage carbohydrate but has been part of human’s daily diet for several centuries
It was found that the highest inulin extraction efficiency belonged to water solvent, which was equal to 10.32%. e lowest inulin extraction efficiency was observed in methanol solvent which was 2.55%
Burdock root contains significant amounts of inulin and phenolic compounds with antioxidant properties that can be extracted by efficient methods and used in food and pharmaceutical industries. e results of this study showed that the polarity of the solvent has a significant effect on the extraction efficiency of bioactive compounds from the burdock root so that, among the solvents studied by the maceration extraction method, water had the highest extraction efficiency in terms of inulin content
Summary
Inulin is a fructan that is found in many plants as a storage carbohydrate but has been part of human’s daily diet for several centuries. It consists of a long chain made up of 22–60 fructose molecules linked to each other by β (2 ⟶ 1) bonds, with a terminal glucose molecule [1]. Inulin is a low-calorie fiber and has the potential to be used in the production of fat-reducing foods It is used as an ingredient in foods with reduced or no sugar and fat, such as chocolates, ice creams, and yogurt. Inulin is naturally present in 15% of flowering plant species such as onion, garlic, asparagus, banana, Jerusalem artichoke, chicory, dahlia, leek, Salsify, and burdock root and is produced by some bacteria and fungi. e amount of inulin in these plants is in the range of 1 to 20% of the weight
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