Title : Assessment of inulin content in Arctium Lappa l. root extract: Potential for nutritional and medicinal applications
Abstract:
Inulin, scientifically known as α-D-glucopyranosyl-β-D-fructofuranosyl-D-fructofuranoside, is a natural polysaccharide with diverse biological activities. It is widely used in the food and pharmaceutical industries as a soluble dietary fiber, sugar substitute, stabilizer, and excipient. Recent research has revealed additional benefits of inulin, including anti-cancer and immune-enhancing properties, further increasing its significance in health-related applications. Certain species within the Asteraceae family are particularly rich in inulin, including Arctium lappa L., Cichorium intybus L., Helianthus tuberosus L., Cynara scolymus L., and Inula helenium L. Among these, Arctium lappa L., commonly known as burdock, is a biennial medicinal plant that grows in various climates across Asia and Europe. Burdock root has long been used as a vegetable in Asian cuisine and as an herbal infusion, decoction, or tincture in European traditional medicine. This study focuses on the extraction and quantification of inulin from Arctium lappa L. roots, using burdock root dietary supplements (Fares, Romania) and a chicory inulin standard (Intense, Poland, 100% chicory inulin). Inulin extraction was performed by dissolving the sample in ultrapure water, followed by heating, centrifugation, filtration, and concentration. The inulin content was quantified using a colorimetric method involving a vanillin-sulfuric acid reaction, with absorbance measured at 520 nm. UV-Vis spectrophotometry (Agilent Technologies 8453) and standard calibration were used for quantification. Experiments were conducted in triplicate, and results were expressed as mean values ± standard deviation using SPSS 22.0 software. The analysis revealed that the inulin content in the burdock root sample was 74.68 ± 2.88%. While this indicates a high concentration of inulin, its content can vary depending on several factors, such as the age of the root, harvesting time, and the extraction and post-extraction processes employed. In conclusion, the study highlights Arctium lappa L. as a valuable source of inulin, with significant potential for nutritional and therapeutic applications. Due to its solubility in hot water, inulin can be easily incorporated into beverages, dairy products, baked goods, and dietary supplements. Further research is recommended to explore its full potential and optimize its extraction and utilization methods.
Keywords: Arctium lappa L. root, inulin, oligosaccharides, UV-Vis spectrophotometry.
Audience Take Away Notes:
- The audience will gain insights into the inulin content of Arctium lappa (burdock) root extract and its potential nutritional and medicinal benefits. This knowledge can be applied in fields such as nutrition science, pharmaceuticals, and herbal medicine to explore new applications for burdock root as a functional ingredient.
- The Abstract and Poster presentation will help the Pharmacists and Nutritionists to recommend Arctium lappa as a natural prebiotic source for health improvement. Also, it will help the researchers to incorporate burdock root extract into medicinal formulations for its potential benefits in blood sugar regulation and immune support.
- Also, this research can help other faculties to expand into natural product chemistry, drug development, and nutraceuticals by optimizing cultivation techniques to enhance inulin yield in Arctium lappa and by investigating methods to increase inulin production in burdock root through genetic or environmental modifications. This research offers new insights into the medicinal value of burdock root, aiding in innovative product design.
- This research provides an alternative inulin source for prebiotic supplements, addressing demand for natural fiber-rich products; aids in developing plant-based therapies for metabolic disorders and also, it helps farmers and suppliers to optimize the burdock root cultivation.
- This study enhances understanding of Arctium lappa as a functional ingredient, improving product formulation accuracy; it provides data on inulin content, helping to make decisions about extraction and application and it supports sustainable and cost-effective sourcing of inulin compared to traditional sources like chicory root.
- Also this research promotes the use of natural and plant-based dietary supplements, opens new research avenues in using of plants and also encourages interdisciplinary collaboration between pharmacy, nutrition and agricultural sciences.
