OPTIMIZING THE EXTRACTION PROCESS FRUCTOOLIGOSACARIDOS OF YACON (Smallantus sonchifolius)

• Autores: Inga Guevara, Marianela, Betalleluz Pallardel, Indira, Kina Noborikawa, Melissa, Campos Gutierrez, David
• Formato: artículo
• Fecha de Publicación: 2015
• Institución: Sociedad Química del Perú
• Repositorio: Revista de la Sociedad Química del Perú
• Lenguaje: español
• OAI Identifier: oai:rsqp.revistas.sqperu.org.pe:article/31
• Enlace del recurso: http://revistas.sqperu.org.pe/index.php/revistasqperu/article/view/31
• Nivel de acceso: acceso abierto
• Materia: Extraction; fructooligosaccharides; yacon; reducing sugars; Extracción; fructooligosacáridos; yacón; azúcares reductores

The research involved two stages: In the first one, screening methodology was performed toevaluate the effect of the most significant factors: temperature, time and ratio raw material:solvent (MP: S) on the extraction of fructooligosaccharides (FOS) and reducing sugars (AR)from yacon flour. A factorial arrangement 2K were used; the levels for the factors were: time5-40 minutes; ratio MP: S 1:10-1:70 g / ml; temperature 30-90 ° C; responses variables wereextraction yield of FOS and AR. The results indicated that only the factor ratio MP: S hadsignificant effect on the extraction of FOS and AR (p-value <0.05). In the next stage, manylevels of ratio MP: S (1:10 to 1: 100 g / ml) were evaluated holding for time 5 minutes andtemperature at 30°C. Maximum extraction and greatest recovery of the extract was obtainedwith ratio MP:S 1:30. Finally, two kinetic models were used to describe the extractionprocess of FOS and AR (1-60 min), values of R2 : 0,97 to 0,99 were obtained respectively.The results indicate that the ratio MP: S 1:30, time 10 minutes and temperature 30 °C assuremaximum performance in the extraction of FOS (37,60 ± 0,50% bs).