CHARACTERIZATION AND PREBIOTIC EFFECTS OF INULIN EXTRACTED FROM NON-NATIVE CHICORY PLANT

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NAHARDANI M.; HOSSEININEJAD M.; ELHAMIRAD A.H.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:4 | Issue:4 (14) Page(s): 87-96

Download Full-Text

Persian Verion

View:

1,293

Download:

Cites:

Information Journal Paper

Title

CHARACTERIZATION AND PREBIOTIC EFFECTS OF INULIN EXTRACTED FROM NON-NATIVE CHICORY PLANT

Author(s)

NAHARDANI M. | HOSSEININEJAD M. | ELHAMIRAD A.H. | Issue Writer Certificate

Keywords

PREBIOTICSQ2

INULINQ2

CICHORIUM INTYBUS L.Q2

PROBIOTIC BACTERIAQ2

Abstract

The importance of PREBIOTICS, the indigestive compounds which selectively stimulate the growth and functioning of PROBIOTIC BACTERIA such as lactobacilli and bifidiobacters, is being increasingly notified. INULIN is one of the precious prebiotic compounds which is commercially extracted from perennial chicory plants. In Iran, chicory grows natively as an annual plant hence it cannot be commercially utilized for INULIN extraction. The aim of this research was extraction of INULIN from non-native chicory plant which was grown in Iran, along with comparing the extracted INULIN with a commercial sample. Natural INULIN was extracted from chicory stub by maceration with hot water, clarification and concentration of extract followed by ethanol precipitation. INULIN extracted from the biennial chicory showed a higher degree of polymerization compared to the control sample. Growth of Lactobacillus casei and Escherichia coli as probiotic and pathogenic bacteria was evaluated in the presence of 0, 1 or 2% INULIN compared to the commercial INULIN, glucose and fructose. Results from the spectrophotometric analysis as well as evaluating the bacterial growth and survival showed that 2% of INULIN was more successful in enhancing the growth and cellular density of PROBIOTIC BACTERIA while the growth of E. coli was increased in presence of 2% glucose and fructose.

Cites

No record.

References

No record.

Cite

APA: Copy

NAHARDANI, M., HOSSEININEJAD, M., & ELHAMIRAD, A.H.. (2013). CHARACTERIZATION AND PREBIOTIC EFFECTS OF INULIN EXTRACTED FROM NON-NATIVE CHICORY PLANT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 4(4 (14)), 87-96. SID. https://sid.ir/paper/176496/en

Vancouver: Copy

NAHARDANI M., HOSSEININEJAD M., ELHAMIRAD A.H.. CHARACTERIZATION AND PREBIOTIC EFFECTS OF INULIN EXTRACTED FROM NON-NATIVE CHICORY PLANT. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;4(4 (14)):87-96. Available from: https://sid.ir/paper/176496/en

IEEE: Copy

M. NAHARDANI, M. HOSSEININEJAD, and A.H. ELHAMIRAD, “CHARACTERIZATION AND PREBIOTIC EFFECTS OF INULIN EXTRACTED FROM NON-NATIVE CHICORY PLANT,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 4, no. 4 (14), pp. 87–96, 2013, [Online]. Available: https://sid.ir/paper/176496/en

Related Journal Papers