Glucomannan isolation from porang (Amorphophallus muelleri Blume) flour using natural deep eutectic solvents and ethanol: A comparative study

Ethanol is a common solvent to isolate glucomannan from porang (Amorphophallus muelleri Blume) flour (NPF). This study investigated the use of natural deep eutectic solvents (NADESs) in glucomannan isolation from NPF. NADESs formed by the hydrogen bond acceptors (choline chloride and betaine) and the hydrogen bond donors (glycerol, 1,2-propanediol, formic acid, and acetic acid) in varying molar ratios of 1:2, 1:3, and 1:4 were characterized to optimize glucomannan isolation. The results showed that higher molar ratios of NADES tended to yield porang glucomannan flour (PGF) with higher glucomannan content and viscosity. The gel of PGF exhibited pseudoplastic behavior. The FTIR spectra indicated that betaine-based NADES removed the acetyl groups from glucomannan chains. The PGF obtained from NADESs with a molar ratio of 1:4 was comparable to those obtained from ethanol with a glucomannan content of 87.34 %–93.28 % and a weight-average molecular weight of 9.12 × 10⁵–1.20 × 10⁶ g/mol.