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de Marins AR, Ribeiro STC, de Oliveira MC, Cardozo Filho L, de Oliveira AJB, Gonçalves RAC, Gomes RG, Feihrmann AC. Effect of extraction methods on the chemical, structural, and rheological attributes of fructan derived from Arctium lappa L. roots. Carbohydr Polym 2024; 324:121525. [PMID: 37985103 DOI: 10.1016/j.carbpol.2023.121525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 10/11/2023] [Accepted: 10/22/2023] [Indexed: 11/22/2023]
Abstract
The focus of this study was the evaluation of how extraction techniques impact the chemical, structural, and rheological attributes of fructans extracted from Arctium lappa L. roots. Three distinct extraction procedures were used, utilizing water as solvent, infusion extraction conducted at ambient temperature (25 °C for 5 min), thermal extraction employing reflux (100 °C for 2 h), and ultrasound-assisted extraction (50 °C for 1.38 h with a 158 W output). Chemical characterization by Nuclear Magnetic Resonance (NMR) and colorimetric analyses revealed the obtaining of inulin-type fructans (yield 83 %). The degree of polymerization (DP) was found to be the lowest for ultrasound-assisted extraction (14.38), followed by the room-temperature (20.41) and thermal (21.14) extraction techniques. None of the extraction techniques appeared to modify the molecular structure of the isolated compounds. In X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) analyses, distinct crystallization patterns were observed for the room-temperature and thermal extraction techniques, though all fractions consistently exhibited characteristic bands of inulin-type fructan. Rheological assessments indicated a viscoelastic nature of the fractions, with those extracted thermally demonstrating a greater viscosity. This study shows that the choice of extraction method can influence the structural characteristics of inulin-type fructans derived from the burdock root.
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Affiliation(s)
- Annecler Rech de Marins
- Postgraduate Program in Food Science, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Susana Tavares Cotrim Ribeiro
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Mariana Carla de Oliveira
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Lucio Cardozo Filho
- Posgraduate Program in Chemistry Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Arildo José Braz de Oliveira
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Regina Aparecida Correia Gonçalves
- Department of Pharmacy, Graduate Program in Pharmaceutical Sciences, Biotechnology Laboratory of Natural and Synthetic Products (LABIPROS), State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Raquel Guttierres Gomes
- Posgraduate Program in Food Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil
| | - Andresa Carla Feihrmann
- Postgraduate Program in Food Science, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil; Posgraduate Program in Food Engineering, State University of Maringa, CEP: 87020-900 Maringa, PR, Brazil.
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Han JA. The effect of different pretreatments followed by enzyme reaction on preparing shape-retaining softened burdock. Food Chem 2021; 353:129440. [PMID: 33714124 DOI: 10.1016/j.foodchem.2021.129440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 02/15/2021] [Accepted: 02/20/2021] [Indexed: 11/26/2022]
Abstract
To prepare texture-softened burdock that maintains its original shape, the effect of three different pretreatments before pectinase reaction (ENZ) up to 3 h: heating and drying (HD), freeze-thawing after heating and then drying (HFTD), or freeze-drying after heating (HFD) was compared. The hardness of raw burdock could be decreased by 15% after ENZ up to 3 h. The order of hardness by pretreatment was HFD (-93.3%) < HFTD (-80.7%) < HD (-52.8%) < R (raw), implying that the burdock could be softened by pretreatment itself. By the combination of pretreatment and ENZ, HFTD-ENZ for 3 h or HFD-ENZ over 2 h produced excellent softening. Hardness less than 2.0 × 104 (N/m2) was obtained by HFD followed by ENZ over 2 h, and this could possibly be ingested by the tongue without chewing. More chlorogenic acid was also detected with those samples.
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Affiliation(s)
- Jung-Ah Han
- Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea.
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Zhang XJ, Liu SF, Lu Y, Wang JY, Chen KS. Immunomodulatory activity of a fructooligosaccharide isolated from burdock roots. RSC Adv 2019; 9:11092-11100. [PMID: 35520210 PMCID: PMC9063030 DOI: 10.1039/c8ra10091h] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Accepted: 03/25/2019] [Indexed: 01/03/2023] Open
Abstract
Immunomodulatory activity of burdock fructooligosaccharide (BFO-1) on immune cells in in vitro normal mice, immunosuppressed mice treated with cyclophosphamide and S180 tumor-bearing mice.
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Affiliation(s)
| | | | - Yan Lu
- School of Life Science
- Shandong University
- Qingdao
- China
| | - Jian-yue Wang
- School of Life Science
- Shandong University
- Qingdao
- China
| | - Kao-shan Chen
- School of Life Science
- Shandong University
- Qingdao
- China
- Anhui Provincial Engineering Research Center for Polysaccharide Drugs
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Moro TMA, Celegatti CM, Pereira APA, Lopes AS, Barbin DF, Pastore GM, Clerici MTPS. Use of burdock root flour as a prebiotic ingredient in cookies. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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