Resumo

ALVAREZ-BORROTO, Reynerio; RUANO-NIETO, Ana Lucía; CALLE-MINACA, Mario Romeo  e  LARA-FIALLOS, Marco Vinicio. Extraction and determination of inulin from common autochthonous garlic (Allium sativum). Rev Cub Quim [online]. 2015, vol.27, n.2, pp.131-146. ISSN 2224-5421.

The content of inulin in common garlic (Allium sativum) by means of standardized procedure and the use of High performance liquid chromatographic (HPLC) was determined. A multifactorial design 2^3 by using the software Statgraphics V. 16 was carried out. Two independent variables at three levels were selected: temperature: 302 K, 328 K, 353 K and relationships water volume-garlic mass of 2/200 g, 3/200 g and 4/200 g of Allium sativum. Extraction time was fixed at 45 min and at constant agitation of 250 rpm for all the experiments. The maximum extraction of inulin was obtained at 353 K and at relationship water/garlic equal to 4/200 g. The procedure presented is reliable and reproducible extracting and determining inulin from vegetable species at laboratory level.

Palavras-chave : inulin; fructan; Allium sativum; high-performance liquid chromatography.

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