DESC:[001] PRIORITY CLAIM
[002] This application claims priority from the provisional application numbered 201641028195 filed with Indian Patent Office, Chennai on 19th August 2016 entitled “A method for extraction of dietary fibers from spices, the entirety of which is expressly incorporated herein by reference.
[003] PREAMBLE TO THE DESCRIPTION
[004] The following specification describes the invention and the manner in which is to be performed:
[005] Technical field of the invention
[006] The present invention relates to a method for extraction of dietary fibers from naturally occurring spices such as turmeric. The method includes extraction of dietary fibers from turmeric residue that is further chemically treated to obtain an end product in a powdered form comprising 60% dietary fiber content.
[007] Background of the invention
[008] Fibers are a part of diet, which the human body is unable to digest or absorb. They are usually found in abundance in fruits and vegetables. Dietary fibers are classified into two types that include soluble fibers and insoluble fibers. Soluble dietary fibers are those that readily dissolve in water and form a gel like mass. The soluble dietary fibers are useful in lowering blood pressure and also help in maintaining the optimum levels of blood glucose. The insoluble dietary fibers are those that do not dissolve in water. They act by promoting movement of materials present in the stomach and are thus useful to the people suffering from constipation and bowel problems.
[009] Chemically, dietary fibers comprise non-acidic polysaccharides and short chain fatty acids (SCFA), which are involved in promoting health of an individual. They act by changing the nature of the Gastro Intestinal (GI) tract and the mechanism by which the nutrients are absorbed.
[0010] Dietary fibers help in normalizing the bowel movement, lowering the cholesterol levels, lowering the blood pressure and sugar levels. Dietary fibers play a vital role in the gut health by promoting the production of beneficial bacteria that in turn helps in the bulking or laxative activity and hastening ‘transit’ through the gut. They also provide fermentation substrate that helps in the production of SCFA acetate, SCFA propionate and SCFA butyrate. Certain types of fibers such as resistant starch are a good substrate for the production of SCFA butyrate that exhibits a special role in maintaining the healthy condition of the gut. They help by stimulating the selective growth of certain beneficial gut bacteria and are also useful for slowing the rate of absorption from the small intestine.
[0011] Generally, dietary fibers are found majorly in plants, fruits and green leafy vegetables in abundance. There are various methods proposed to extract these dietary fibers from plants. However, these methods yield dietary fibers of less fiber content. In addition, most of the proposed methods reduce the non-acidic polysaccharides or SCFA content present in the dietary fibers and thereby the dietary fibers are unable to exhibit appropriate physiological response in the human body.
[0012] The US patent numbered US7910143 titled “Soluble dietary fiber from oat and barley grains, method for producing a fraction rich in B-glucan and use of the fraction in foods, pharmaceuticals and cosmetics” discloses a process for extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment. This invention describes the extraction of dietary fibers by using enzymatic hydrolysis treatment and does not disclose the extraction of dietary fibers by chemical treatment of the source from which it is to be extracted.
[0013] The US patent numbered US5308618 titled “Dietary fiber extracted from wheat bran pharmaceutical and dietary compositions containing same” discloses an invention where dietary fiber is obtained from extracting wheat bran with water that contains 0.1 to 3.0% by weight protein components. The invention describes the use of dietary fiber, which promotes the waste excretion and proliferation of Lactobacillus bifidus in the large intestine and does not disclose its use for improving the gut health and maintaining the gastrointestinal tract.
[0014] Presently, dietary fibers are extracted from plants, fruits and vegetables by chemical treatment that results into an end product with fiber content as low as 20%-30%. In order to improve the yield of dietary fiber in the end product, the present invention describes a method of extraction of dietary fibers from spices.
[0015] Spices are available from various sources, which mainly include seeds, fruits, roots or any vegetable source. They are primarily used as flavoring agents, coloring agents or as a preservative for various food products. Some spices also exhibit anti-microbial properties. Active constituents present in spices aid in the digestion process by simulating secretion of GI enzymes inside the gut.
[0016] The dietary fibers thus obtained from spices yield into an end product that has a fiber content of more than 60% as compared to the fiber content of 20%-30% as in case of dietary fibers when they are extracted from fruits and vegetables. The dietary fibers obtained from spices also help in maintaining and improving the gut health and thereby helps in maintaining the GI tract.
[0017] Summary of the invention
[0018] The invention discloses a method for extraction of dietary fibers from naturally occurring spices such as turmeric. The invention describes a specific method to extract the final product that comprises 60% and above dietary fiber content along with protein and low amount of fat.
[0019] The method involves the steps of obtaining the turmeric residue by aqueous extraction in dried and powdered form. The dried and the powdered form of turmeric residue is treated with 0.7% of sodium chlorite (NaClO2) solution in the ratio of 1 part of turmeric residue to 10 parts of NaClO2 at 95°C twice and 2 hours each to obtain the extract. The pH is adjusted to 4 by adding glacial acetic acid to the extract. The addition of acid increases the bleaching action. The filtrate obtained after adjusting the pH is discarded and the residue obtained is subjected to the water treatment in the ratio of 1 part of residue to 5 parts of water at a temperature of 700C two times for 30 minutes each. The filtrate obtained after the water treatment is discarded and the residue obtained after water treatment is dried and final product is obtained in the powder form.
[0020] The method yields the final product that comprises 60% or above dietary fibers, 5%-12% proteins and 1%-3% fat content. The dietary fibers are useful in the formulations for the maintenance of healthy gastrointestinal tract.
[0021] Brief description of drawings
[0022] FIGURE 1 illustrates a flow chart for a method of extraction of dietary fibers from turmeric.
[0023] Detailed description of the invention
[0024] The present invention relates to a method for extraction of dietary fibers from naturally occurring spices such as turmeric. The invention particularly describes a method that includes extraction of dietary fibers from turmeric residue that is further subjected to chemical treatment to obtain the end product that comprises 60% and above dietary fiber content along with protein and traces of fat.
[0025] FIGURE 1 illustrates a flow chart of the method for extraction of dietary fibers from spices such as turmeric. The method (100) starts at the step (101) of obtaining the turmeric residue by aqueous extraction, which is available in the dried and powdered form. At step (102), the dried and the powdered form of turmeric residue is treated with 0.7% of Sodium Chlorite (NaClO2) solution in the ratio of 1 part of turmeric residue to 10 parts of NaClO2 at 95°C twice and 2 hours each to obtain the extract. At step (103), glacial acetic acid is added to the second extract obtained, in order to adjust the pH level at 4 to enhance the bleaching action. The filtrate obtained after adjusting the pH is discarded. At step (104), the residue obtained after discarding the filtrate is subjected to the water treatment in the ratio of 1 part of residue to 5 parts of water at a temperature of 700C two times for 30 minutes each. The filtrate obtained after the water treatment is discarded. At step (105), the residue obtained after water treatment is dried and final product is available in the powder form.
[0026] The method is effective in extracting the dietary fibers, which are useful in the composition of the pharmaceutical and neutraceutical products. The final product obtained is used as active ingredient in different formulations.
[0027] The extraction method of dietary fibers from turmeric results in a product of high dietary fiber content of 60% and above, protein content at the concentration 5%-12% and fat content at the concentration 1%-3%. The end product also comprises acidic polysaccharides and other valuable compounds that are responsible for the production of beneficial bacteria, which survive in the gut and help to support a healthy gastrointestinal tract as well as affect susceptibility to conditions such as inflammatory bowel disease, colon cancer and autoimmune disorders such as rheumatoid arthritis.
,CLAIMS:We Claim:

1. A method for extraction of dietary fibers from spices, the method (100) comprising the steps of:
a. obtaining turmeric residue by aqueous extraction in dried and powdered form (101);
b. treating the dried and powdered form of turmeric residue with 0.7% of Sodium Chlorite (NaClO2) solution to obtain the extract (102);
c. adding glacial acetic acid to the extract in order to adjust the pH level at 4 and discarding the filtrate obtained after adjusting the pH (103);
d. subjecting the residue obtained after discarding the filtrate to the water treatment and discarding the filtrate obtained after the water treatment (104); and
e. drying the residue obtained after water treatment to obtain the final product in the powder form (105).

2. The method as claimed in claim 1, wherein the spices selected is turmeric.

3. The method as claimed in claim 1, wherein sodium chlorite solution is added in the ratio of 1 part of turmeric residue to 10 parts of NaClO2 at 950C twice and 2 hours.

4. The method as claimed in claim 1, wherein glacial acetic acid is added in order to adjust the pH level at 4 to enhance the bleaching action.

5. The method as claimed in claim 1, wherein the water treatment comprises of adding in the ratio of 1 part of residue to 5 parts of water at a temperature of 700C two times for 30 minutes each.

6. The method as claimed in claim 1, wherein the method results in the yield of high dietary fiber content of 60%.

7. The method as claimed in claim 1, wherein the end product comprises acidic polysaccharide.

8. The method as claimed in claim 1, wherein dietary fibers help in maintaining healthy condition of the gastrointestinal tract.