Characterization of fructans from Agave durangensis

Orozco-Cortes, Alma D.; Álvarez-Manilla, Gerardo; Gutiérrez-Sánchez, Gerardo; Rutiaga-Quiñones, Olga Miriam; López-Miranda, Javier; Soto-Cruz, N.O.

doi:10.5897/ajps2013.1007

Cited by 15 publications

(3 citation statements)

References 24 publications

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“…Jicama (also known as yacon) are composed of approximately 60 to 70% of FOS on a dry matter basis, thus being a very attractive source of FOS [7]. Although there are many studies reporting the extraction of inulin, FOS or fructans from agave species [4,[23][24][25][26][27][28], only one study has reported the extraction of inulin from Tunisian Agave Americana leaves, which is focused on characterizing inulin effect on textural qualities of pectin gel [4]. Many studies on the extraction of fructans can be found in scientific literature; however, reports referring to the optimization of extraction conditions are scarce [19,29].…”

Section: Introductionmentioning

confidence: 99%

Extraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador

et al. 2020

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Inulin is a polysaccharide of fructose widely used in the food and pharmaceutical industry due to its physicochemical properties and technological applications. Inulin from jicama (Smallanthus sonchifolius) and cabuya (Agave americana) was obtained. The steps for inulin obtention were: raw material preparation, extraction and purification. The extraction conditions were determined using a random design with three levels of stirring speed (0, 130 and 300 rpm), and a 32 factorial experimental design with three levels of temperature (40, 60 and 80 °C) and solid:liquid ratio (1:2, 1:3 and 1:5 S:L). The results showed that the best extractions conditions for jicama were 130 rpm, 75 °C, 1:5 S:L and 25 min; while for cabuya were 80 °C, 300 rpm, 1:5 S-L and 100 min. The weight average molecular weight of inulin from jicama and cabuya were 5799.9 and 4659.75 g/mol, respectively. The identity of the obtained inulin from jicama and cabuya were confirmed by infrared (IR) and Raman spectroscopy. In addition, scanning electron microscopy, differential scanning calorimetry and thermogravimetry analyses were performed to characterize both inulins.

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Section: Introductionmentioning

confidence: 99%

Extraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador

et al. 2020

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“…Mexico is the biodiversity center of the Agave genus, where 272 out of the 310 reported species are found. Agaves are well adapted to the territory's environmental conditions because their morphological and physiological characteristics enable them to withstand harsh environments [2]. The plants allocated in the Agave genus have been used for a wide range of applications, such as the production of alcoholic and non-alcoholic beverages, as well as food and fibers products [3].…”

Section: Introductionmentioning

confidence: 99%

Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production

et al. 2019

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The Asparagaceae family is endemic from America, being the Agave genus the most important. The Agave species possess economic relevance and are use as raw material to produce several distilled alcoholic beverages, as bacanora, tequila, and mezcal. The fermentation process has been carry out either spontaneously or by adding a selected yeast strain. The latter is generally responsible for the production of ethanol and volatile compounds. This study comprised five Agave species (A. angustifolia, A. cupreata, A. durangensis, A. salmiana, and A. tequilana) and eight endogenous yeast strains: five of them were non-Saccharomyces (Torulaspora delbrueckii, Zygosaccharomyces bisporus, Candida ethanolica, and two Kluyveromyces marxianus) and three Saccharomyces cerevisiae strains. The results showed that the S. cerevisiae strains were not able to grow on A. durangensis and A. salmiana juices. The Kluyveromyces marxianus strains grew and fermented all the agave juices and displayed high ethanol production (48-52 g L −1) and volatile compounds. The ethanol production was higher on A. angustifolia juice (1.1-2.8-fold), whereas the volatile compound was dependent on both yeast strain and the Agave species. The use of endogenous non-Saccharomyces yeast strains is feasible, as they may outperform S. cerevisiae regarding the production of fermented beverages from agave plants with a high content of ethanol and aromatic compounds.

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“…The waste leaves present a high content of cellulose (38 to 50%), whereas the lignin is 15 to 25% and the hemicellulose is 23% to 32% (Vieira et al 2002;Sun et al 2016). Agave leaves also have a high fructan content (Orozco-Cortés et al 2015). This agroindustrial waste has characteristics making it a substrate for the production of fungal enzymes with biotechnological interest.…”

Section: Introductionmentioning

confidence: 99%

Enzymatic Potential of Native Fungal Strains of Agave Residues

et al. 2017

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Twelve strains of fungi from residues of Agave durangensis were isolated and identified by molecular techniques for evaluation of their hydrolytic enzyme production capability. A proportion (50%) of the fungal strains belonged to the Aspergillus genus and the other strains used belonged to Alternaria, Neurospora crassa, Mucor sp, Rhizopus sp., Botryosphaeria sp., and Scytalidium sp. The isolated strains were evaluated for their potential to produce extracellular enzymes using different substrates (cellulose, xylan, inulin, Agave fructans, starch, and tannic acid). It was observed that most of the tested strains were capable of simultaneously secreting cellulases, xylanases, inulinases, fructanases, and laccases. Botryosphaeria sp. ITD-G6 was selected for its evaluation in the production of inulinase, using different substrates. Showing high inulinase activities (5.22 U / mL for Agave waste, 4.37 U/ mL for inulin and 5.00 U / mL for Agave fructans).

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Characterization of fructans from Agave durangensis

Cited by 15 publications

References 24 publications

Extraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador

Extraction of Inulin from Andean Plants: An Approach to Non-Traditional Crops of Ecuador

Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production

Enzymatic Potential of Native Fungal Strains of Agave Residues

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