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Extraction and Characterization of Inulin-Like Fructans from Hydroponically Grown Stevia rebaudiana Roots for Food
Hevelyn Regina da Silva Lima1, Gabriela Lafayne Okonski Dos Santos2, Susana Tavares Cotrim Ribeiro2
1Departamento de Biotecnologia, Genética e Biologia Celular, Programa de Pós-Graduação em Biotecnologia Ambiental, Universidade Estadual de Maringá, Av. Colombo 5790, Maringá, Paraná, 87020-900, Brazil.
Abstract:
Stevia rebaudiana is a plant native to South America known for producing steviol glycosides and fructans used in low-calorie and functional foods. This study aimed to cultivate and isolate inulin from hydroponically grown S. rebaudiana roots. Seedlings were grown hydroponically for 28 days; then, roots were dried and extracted at 121 °C for 20 min. Extracts were centrifuged and lyophilized, yielding supernatant (SSR-H) and precipitate (PSR-H) fractions. Fructan yields were 21.34% (SSR-H) and 2.91% (PSR-H). HPLC, FTIR, and NMR analyses confirmed inulin-like fructans with polymerization degrees of 16 and 31, respectively. The characteristic peaks of a fructan-like-inulin were observed in the FTIR, ¹H, and ¹³C NMR spectra. These results demonstrate effective inulin extraction from hydroponically grown S. rebaudiana roots, highlighting its potential applications in the food industry.
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