Optimization of Extraction and Analysis of Inulin in Extracts of Roasted Açaí (Euterpe oleracea Mart.) Seeds by Ion Chromatography

Abstract

This study aimed to develop and optimize an ion chromatography methodology for the determination of inulin in aqueous extracts of roasted açaí (Euterpe oleracea Mart.) seeds belonging to the Arecaceae family. Additionally, the optimization of inulin extraction conditions was sought using an experimental design with temperature and solid-to-solvent ratio as independent variables. Ion chromatography analysis was adjusted by varying flow conditions, eluent composition, and column oven temperature. The optimized chromatographic conditions were as follows: a flow rate of 1 mL min⁻¹, eluent containing 2 mmol L⁻¹ NaOH and 5 mmol L⁻¹ sodium acetate in an isocratic mode, column oven temperature of 20 °C, injection volume of 20 µL, and a runtime of 40 min. The optimal extraction condition was determined using a temperature of 94.1 °C and a solid-to-solvent ratio of 10/135.25 (g mL⁻¹), resulting in an inulin content of 16% (w w⁻¹). The developed methodology met the criteria and guidelines of the Association of Official Analytical Chemists (AOAC) validation guide, including linearity, precision, accuracy, repeatability, reproducibility, matrix effect, and recovery. The results demonstrate the efficiency and applicability of the methodology, which is essential for identifying the best ways to utilize açaí seeds in an environmentally responsible and economically viable manner. This study promotes innovation and sustainable development in the Amazon region, aligning with the principles of the green concept.