Evaluation of inulin extracted from Mexican wild dahlias (Dahlia coccinea Cav.)

The Dahlia (Dahlia coccinea Cav.) is a plant that has been cultivated and genetically improved due to its ornamental importance; anyhow, its radical system accumulates reserve carbohydrates in the form of inulin and other fructans. Inulin is considered a part of the dietetic fiber from vegetable foo...

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Published inPhyton (Buenos Aires) Vol. 85; p. 63
Main Authors Santana Legorreta S, Villanueva-Carvajal, A, Morales-Rosales, Ej, Laguna-Cerda, A, Dominguez-Lopez, A
Format Journal Article
LanguageEnglish
French
German
Italian
Portuguese
Spanish
Published Buenos Aires Tech Science Press 01.01.2016
Subjects
Artichokes
Carbohydrates
Chicory
Cultivation
Dahlia coccinea
Degree of polymerization
Food sources
Fructans
Fructose
Glucose
Inulin
Ornamental plants
Polymerization
Roots
Seeds
Tubers
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Summary:The Dahlia (Dahlia coccinea Cav.) is a plant that has been cultivated and genetically improved due to its ornamental importance; anyhow, its radical system accumulates reserve carbohydrates in the form of inulin and other fructans. Inulin is considered a part of the dietetic fiber from vegetable food sources, and it is also considered as a prebiotic compound. Inulin is extracted mainly from chicory and artichoke through different separation methods being Dahlia’s tubers an interesting option for industrial utilization. The aims of this study were to (1) propose a simple extraction method of inulin from Dahlia’s tubers, and (2) evaluate the effect of cultivating wild Dahlias’ on their inulin, fructans, fructose and glucose content. Wild Dahlia’s samples were collected and an inulin extraction method was proposed. The seeds of the collected specimens were planted and fructans, inulin, fructose and glucose were quantified on the harvested roots, and the degree of polymerization was estimated. The time-temperature relationship significantly affects the concentration of extracted inulin and fructans, being 80 °C during 60 minutes the optimal combination. The pH, however, did not have any significant effect on those variables. Furthermore, cultivation of wild Dahlias significantly increased inulin and fructans contents of their roots. However, the polymerization degree (estimated from the fructose/ glucose ratio) decreased.
ISSN:0031-9457
1851-5657