GREEN METHODS FOR EXTRACTION OF INULIN AND ANTIOXIDANTS FROM CARLINA ACANTHIFOLIA L. ROOTS – A COMPARATIVE STUDY

What if a humble, overlooked root could unlock a treasure trove of prebiotics and antioxidants—using nothing but water and sound waves?

In the quest for greener chemistry, scientists are turning to plants that have long been undervalued. Carlina acanthifolia L., a plant with known antimicrobial and anti-inflammatory properties, has now been revealed as a promising source of inulin and phenolic compounds. But until recently, its inulin-type fructans remained a mystery.

This study compared two green extraction methods: ultrasound-assisted extraction (UAE) and pressure-liquid extraction (PLE), using water and 70% ethanol as solvents. The results were striking. Total fructans reached 12.6 g per 100 g of dry root, with inulin present in water extracts—up to 6.82 g/100 g—especially when ultrasound was applied. The total phenolic content peaked at 15.25 mg GAE/g, and antioxidant activity ranged from 5.99 to 205.83 μM TE/g.

Why did water and ultrasound work so well? The likely hero is cavitation—the rapid formation and collapse of bubbles that disrupts cell walls and releases bioactive compounds. This first detailed investigation of Carlina acanthifolia roots not only enriches our knowledge but also highlights the power of eco-friendly extraction methods.

Key Points

• Water + ultrasound extracts most inulin (6.82 g/100g).
• Total fructans reach 12.6 g/100 g dry weight.
• Antioxidant activity up to 205.83 μM TE/g.