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Response surface analysis and optimization of inulin extraction from garlic

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Abstract

Inulin is a polysaccharide rich in good dietary fiber. Due to its increasing demand in the nutrition and pharmaceutical applications, industries are now looking out for alternative sources of inulin. This study focuses on extraction of inulin from garlic by solvent phase extraction method using water as solvent. The extraction parameters were optimized with temperature (60–90 °C), time (2–4 h), and material ratio (2–4 mL/g). The experiment was investigated by response surface methodology using central composite design. The results were statistically analyzed and graphically visualized. The quadratic model fitted well. The optimal conditions of factors, at 77.35 °C with 3.5 h of extraction time and material ratio of 5 mL/g resulted in maximum yield of 44.73 g/L. Temperature and material ratio showed more influence over the response yield. This study demonstrates the effective method of extraction of inulin from garlic.

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Acknowledgements

The authors would like to thank the management of Kumaraguru College of Technology, Coimbatore, India; University of Technology and Applied Sciences, Salalah, Oman; and Addis Ababa Science and Technology University, Addis Ababa, Ethiopia, for the kind support and continuous cooperation for carrying out research.

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Authors and Affiliations

  1. Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, India

    D. R. Manimaran, G. Sugapriya, S. Mahima & N. Sivarajasekar

  2. Chemical Engineering Section, Engineering Department, University of Technology and Applied Sciences - Salalah, Salalah, Oman

    S. Sivamani

  3. Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

    S. Venkatesa Prabhu

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  1. D. R. Manimaran
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  2. G. Sugapriya
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  3. S. Mahima
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  6. S. Venkatesa Prabhu
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Correspondence to D. R. Manimaran.

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Manimaran, D.R., Sugapriya, G., Mahima, S. et al. Response surface analysis and optimization of inulin extraction from garlic. Biomass Conv. Bioref. 13, 10845–10851 (2023). https://doi.org/10.1007/s13399-021-01953-5

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  • DOI: https://doi.org/10.1007/s13399-021-01953-5

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