Abstract

Background: A prebiotic is defined as a non-viable food substance component (insoluble fiber), which exhibits selective fermentation and moves to the colon to selectively ferment bacteria, thereby improving the host health. Inulin is a long chain prebiotic, which is a natural component of several vegetables and fruits such as tomatoes, leeks, garlic, onions, wheat, bananas, chicory and asparagus. It is composed of GFn molecules having linear β-2→1-linked polyfructose chains with glucose unit at its terminal end. The objective of the current research was to extract Inulin from indigenous Chicory roots which are considered to be among the richest sources of Inulin.

Methodology: For the purpose of extraction of Inulin, Chicory roots were taken and washed with water. They were then cut into small pieces and after that, subsequent drying and grinding were done using a laboratory grinder. Extraction of Inulin was done by taking 100 grams of ground sample powder and stirring at 900C for 30 minutes using 0.9 g NaCl and 600 mL distilled water. Filtration of this stirred powder was done followed by precipitation with Ethanol at 40C for 24 hours. It was then centrifuged at 300 rpm for 20 minutes after which it was washed thrice with ethanol. Finally, oven drying of the resultant powder was carried out at 400C to obtain the Inulin powder. Once the extraction process was completed, the inulin powder was subjected to the processes of ultrafiltration and spray drying to obtain the pure inulin powder. An adequate membrane was used which ensured the retaining of high molecular inulin particles within the retenate. 

Results: The resultant inulin obtained after this process was approximately 98.6% pure.

Conclusions: The study concluded that highly pure Inulin could be obtained from indigenous Chicory roots and used for various health benefits.