Extraction and Characterization of Oligosaccharides from Jackfruit Rags Using Ultrasonic-Assisted Extraction

Jackfruit rags, a by-product of jackfruit (Artocarpus heterophyllus) processing, are rich in carbohydrates, dietary fiber, and valuable oligosaccharides. This study investigated the extraction and characterization of oligosaccharides from jackfruit rags using ultrasonic-assisted extraction (UAE) at different power levels (160, 200, and 400 W) for 1 hour.The result showed that the optimum condition for oligosaccharides extraction was 200W which obtained the highest yield was 5.37±0.20%. oligosaccharides from jackfruit rags contained fructose, glucose, sucrose, 1-kestose (GF2), nystose (GF3), fructosyl-nystose (GF4) and more than GF4. Jackfruit rags oligosaccharides had molecular weights (MW) and degree of polymerization (DP) of 0.2-22.8 kDa and 1-141 respectively. These findings demonstrate that UAE is an efficient method for extracting functional oligosaccharides from jackfruit rags, offering potential applications as a functional food ingredient.