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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 3
First page : (303) Last page : (310)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7526

Effect of Activated Charcoal on Separation of Fructooligosaccharides from Yacon Root

Divya P.¹, Kota Lakshmi¹ and Suresh Kumar K.²*

¹Dept. of Food Science and Technology,
²Dept. of Food Biotechnology,
Indian Institute of Food Processing Technology, Thanjavur, Tamilnadu, India
*Corresponding Author E-mail: sureshkumar.k@iifpt.edu.in
Received: 22.04.2019  |  Revised: 17.05.2019   |  Accepted: 27.05.2019  

 ABSTRACT

This study aimed to separate the fructooligosaccharides from yacon root using activated charcoal through size exclusion mechanism. The efficiency achieved by optimizing the effect of activated charcoal, water/ethanol solutions and sample (yacon root powder) in different combinations made using D-Optimal mixture design method (Design expert 6.0). From the design mixture, response parameter in this study was yield of monosaccharides and fructooligosaccharides. The best separation of FOS from yacon root when using charcoal 2.68 g, water/ethanol (90/10) ratio and elutent 70/30 ratio showed good effect. Based on optimized parameters, total FOS recovered from charcoal separation was found (15 g/100 g) in yacon root. Separated FOS from yacon root was freeze-dried; it appeared as whitish and resembled like crystalline matter. SEM analysis of FOS structure in both commercial and yacon root displayed spherical particles were adhered due to hygroscopicity in the image. From this study mixture of sugar was easily separated using activated charcoal that acts as an alternative method from conventional method.

Key words: Yacon Root, Fructooligosaccharides, Activated Charcoal, D-Optimal Mixture Design, SEM.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Divya, P., Lakshmi, K. and Suresh, K.K., Effect of Activated Charcoal on Separation of Fructooligosaccharides from Yacon Root, Int. J. Pure App. Biosci.7(3): 303-310 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7526