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

Santana Legorreta S1, A Villanueva-Carvajal2, EJ Morales-Rosales2, A Laguna-Cerda2, A Dominguez-Lopez2
Programa de Maestría y Doctorado en Ciencias Agropecuarias y Recursos Naturales, Facultad de Ciencias Agrícolas. Universidad Autónoma del Estado de México. Campus Universitario “El Cerrillo”. Km 15, Carr. Toluca-Ixtlahuaca, Entronque El Cerrillo. Apdo. Postal 435, Toluca 50200, Estado de México, MEXICO. Tel. & Fax: 52 (722) 296 5529.
Facultad de Ciencias Agrícolas. Universidad Autónoma del Estado de México. Campus Universitario “El Cerrillo”. Km 15, Carr. Toluca-Ixtlahuaca, Entronque El Cerrillo. Apdo. Postal 435, Toluca 50200, Estado de México, MEXICO. Tel. & Fax: 52 (722) 296 5529.
Address correspondence to: Dr. Aurelio Dominguez-Lopez, e-mail:

Phyton-International Journal of Experimental Botany 2016, 85(all), 63-70. https://doi.org/10.32604/phyton.2016.85.063

Abstract

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.

Keywords

Dahlia coccinea Cav., Inulin, Fructans, Prebiotics, Polimerization degree.

Cite This Article

S, S. L., Villanueva-Carvajal, A., Morales-Rosales, E., Laguna-Cerda, A., Dominguez-Lopez, A. (2016). Evaluation of inulin extracted from Mexican wild dahlias (Dahlia coccinea Cav.). Phyton-International Journal of Experimental Botany, 85(all), 63–70.



This work is licensed under a Creative Commons Attribution 4.0 International License , which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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