OPTIMIZING THE EXTRACTION PROCESS FRUCTOOLIGOSACARIDOS OF YACON (Smallantus sonchifolius)

Abstract

The research involved two stages: In the first one, screening methodology was performed to
evaluate 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: time
5-40 minutes; ratio MP: S 1:10-1:70 g / ml; temperature 30-90 ° C; responses variables were
extraction yield of FOS and AR. The results indicated that only the factor ratio MP: S had
significant effect on the extraction of FOS and AR (p-value <0.05). In the next stage, many
levels of ratio MP: S (1:10 to 1: 100 g / ml) were evaluated holding for time 5 minutes and
temperature at 30°C. Maximum extraction and greatest recovery of the extract was obtained
with ratio MP:S 1:30. Finally, two kinetic models were used to describe the extraction
process 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 assure
maximum performance in the extraction of FOS (37,60 ± 0,50% bs).