Resumo

INGA GUEVARA, Marianela; BETALLELUZ PALLARDEL, Indira; KINA NOBORIKAWA, Melissa  e  CAMPOS GUTIERREZ, David. Optimizing the extraction process fructooligosacaridos of yacon (Smallantus Sonchifolius). Rev. Soc. Quím. Perú [online]. 2015, vol.81, n.3, pp.263-272. ISSN 1810-634X.

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).

Palavras-chave : Extraction; fructooligosaccharides; yacon; reducing sugars.

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