{Reference Type}: Journal Article
{Title}: Characterization and identification of inulin from Pachyrhizus erosus and evaluation of its antioxidant and in-vitro prebiotic efficacy.
{Author}: Bhanja A;Paikra SK;Sutar PP;Mishra M;
{Journal}: J Food Sci Technol
{Volume}: 60
{Issue}: 1
{Year}: Jan 2023
{Factor}: 3.117
{DOI}: 10.1007/s13197-022-05619-6
{Abstract}: Inulin is the polysaccharide obtained from different plant sources i.e. Wheat, Chicory, Jerusalem artichoke and Dahlia. In this study, Jicama (Pachyrhizus erosus) is used to isolate inulin using the microwave heating. The 1H NMR study reveals the presence of fructose and glucose unit which is the backbone of inulin. Further FT-IR and Raman confirmed the functional groups present in inulin. The UV-Vis spectroscopy analysis depicts the purity of the isolated inulin. The shape and size of the extracted inulin was determined from scanning electron microscopy and dynamic light scattering appeared as flat-flakes and 135 nm respectively. X-ray diffractogram showed semi-crystalline nature suggesting the stability of the extracted inulin. The isolated inulin has phenolic and flavonoid content of 8.1804 ± 6.26 mg gallic acid equivalent/g and 14.387 ± 4.192 mg rutin equivalent/g of dried polysaccharide respectively. The inhibition percentage of DPPH and FRAP of isolated inulin were found to be 75.74 ± 4.5% and 0.11 ± 0.007 respectively. The isolated inulin promotes the growth of probiotics like Enterococcus faecium (MZ540315) and Lactiplantibacillus plantarum (MZ540317). All the analysis suggest the isolated inulin has good prebiotic potential as the commercially available one. The current study proposes that isolated inulin can be used as a prebiotic in the future.<BR><B>UNASSIGNED: </B><BR><B>UNASSIGNED: </B>The online version contains supplementary material available at 10.1007/s13197-022-05619-6.