Optimization of Oligosaccharide Extraction from Yam Bean Root Using Plackett-Burman Design
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Abstract
This study aimed to identify the key factors influencing the extraction efficiency of oligosaccharides from yam bean (Pachyrhizus erosus (L.) Urban) root using the Plackett-Burman design (PBD). The screening was conducted on five critical factors: sample size (2 mm and 10 mm), extraction temperature (30ºC and 60ºC), extraction duration (30 and 100 min), ethanol concentration (30% and 50% v/v), and pH (5.0 and 7.0). The experimental results revealed that ethanol concentration, pH, and extraction temperature had significant effects on oligosaccharide yield, with the highest yield (36.00% wt) obtained under the following conditions: 2 mm sample size, 60ºC extraction temperature, 30 min extraction time, 50% ethanol, and pH 7.0. Statistical analysis using Design-Expert® 7.0.0 confirmed the adequacy of the model (R² = 0.90), and residuals exhibited normal distribution, independence, and homoscedasticity. The findings highlight optimal conditions for oligosaccharide extraction, which may serve as a foundation for future scale-up studies or further functional characterization.
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