Optimization study of fructans extraction from Agave tequilana Weber azul variety

Salazar-Leyva, Jesús Aarón; Osuna-Ruíz, Idalia; Rodríguez-Tirado, Víctor Alfonso; Zazueta-Patrón, I. E.; Brito-Rojas, Héctor Daniel

doi:10.1590/1678-457x.11216

Cited by 12 publications

(5 citation statements)

References 27 publications

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“…According to PCA, it can be inferred from C1 and C3 that thermal hydrolysis carried out by cooking the agave stems with autoclave show a significant effect on furan compounds formation, (i.e., furfural and HMF), which may inhibit subsequently the fermentative process. Fructans are insoluble in water at room temperature (25 • C) but are soluble at >50 • C [63]. Therefore, hydrolysis is required to obtain fermentable sugars.…”

Section: Relationship Between Pca and Not-cooking (Nc) And Cooking (C) Processesmentioning

confidence: 99%

Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production

et al. 2018

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Vinasses are the main byproducts of ethanol distillation and distilled beverages worldwide and are generated in substantial volumes. Tequila vinasses (TVs) could be used as a feedstock for biohydrogen production through a dark fermentative (DF) process due to their high content of organic matter. However, TV components have not been previously assayed in order to evaluate if they may dark ferment. This work aimed to identify and quantify volatile compounds (VC) in TV and determine if the VC profile depends upon the type of production process (whether the stems were initially cooked or not). TVs were sampled from 3 agave stems with a not-cooking (NC) process, and 3 agave stems with a cooking (C) process, and volatile compounds were determined by gas chromatography coupled with mass spectrometry (GC–MS). A total of 111 volatile compounds were identified, the TV from the cooking process (C) showed the higher presence of furanic compounds (furfural and 5-(hydroxymethyl) furfural) and organic acids (acetic acid and butyric acid), which have been reported as potential inhibitors for DF. To our knowledge, this is the first description of the VC composition from TVs. This study could serve as a base for further investigations related to vinasses from diverse sources.

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Section: Relationship Between Pca and Not-cooking (Nc) And Cooking (C) Processesmentioning

confidence: 99%

Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production

et al. 2018

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“…Agave syrup contains phytochemicals comprising flavonoids, polycosanols, and sapogenins, which show anticarcinogen and antioxidant activities (Narvaez-Zapata & Sanchez-Teyer, 2009). Agave juice is used to produce syrup and fructooligosaccharides powder because of its high content of fructans (Salazar-Leyva et al, 2016). Fructans are the principal photosynthetic composition of this plant (Lopez et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…Fructans are the principal photosynthetic composition of this plant (Lopez et al, 2003). Fructans are used as food ingredients, including sweeteners, texture modifiers, and fat-replacer in food products (Salazar-Leyva et al, 2016). Several research studies have well supported the prebiotic effect of Agave fructans (López & Urías-Silvas, 2007;Marquez-Aguirre et al, 2013;Ramnani et al, 2015;Urias-Silvas et al, 2008;Zamora-Gasga et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, Syneresis, and Sensory Characteristics of Probiotic Yogurt Incorporated With Agave tequilana Aqueous Extract

Farzaneh

Fadaei

Gandomi

2023

IJVM

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Background: The growing consumer interest in healthy food has encouraged the industry to search for products that exhibit additional benefits over nutritional value. Yogurt is the best carrier for beneficial nutrients such as probiotics and antioxidants. Agave tequilana is a plant that contains phytochemicals comprising flavonoids that show antioxidant activity. Objectives: In this work, the effects of incorporating A. tequilana aqueous extract (ATAE) on the antioxidant properties, syneresis, and flavor of probiotic yogurt were investigated. Methods: Radical scavenging ability was evaluated against the 2,2-diphenyl-1-picrylhydrazyl (DPPH). Amounts of total phenolic compounds (TPC) were determined using the Folin-Ciocalteu method. Syneresis was determined using the centrifugal technique. The sensory evaluation was carried out using a 5-point hedonic scale. Results: The addition of ATAE in yogurts exhibited a dose-dependent relationship and had significantly (P≤0.05) higher TPC and DPPH scavenging ability than the control yogurts. The TPC and DPPH scavenging properties of 0.5%, 1%, and 1.5% ATAE-fortified yogurts were 389.9, 629.2 and 905.6 mg GAE/kg yogurt and 283, 480, and 617 mg BHT eq./kg yogurt, respectively. The addition of ATAE increased the syneresis of yogurt samples (P≤0.05). Although the sensory properties of synbiotic yogurt samples were lower than plain and probiotic treatments, their scores were still above the acceptable level. Conclusion: As the results of this study indicated, it is recommended to improve the antioxidant properties of the yogurt by incorporating AEAT and its potential application as a functional food formulation.

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“…under study [12]. Due to the high levels of fructans in Agave tequilana, prebiotic nutraceutical products have been obtained for their dietary use in human beings and animals [13].…”

Section: Introductionmentioning

confidence: 99%

Dietary Supplementation with Agave tequilana (Weber Var. Blue) Stem Powder Improves the Performance and Intestinal Integrity of Broiler Rabbits

Martínez

Iser

Valdivié³

et al. 2022

Animals

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This study evaluated the effect of Agave tequilana (Weber var. azul) stem powder on the growth performance and the intestinal integrity in rabbits. A total of 120 male rabbits [New Zealand × California] were weaned for 35 days and randomized into four dietary treatments, 15 replicates per treatment, and two rabbits per replicate. The treatments consisted of a basal diet (T0) and dietary supplementation with 0.5% (T1), 1.0% (T2) and 1.5% (T3) of Agave tequilana stem powder. The T3 treatment improved the body weight and average daily gain (p < 0.05) compared to the other groups, without affecting viability and feed conversion ratio (p > 0.05). Furthermore, the T3 treatment enhanced (p < 0.05) the thickness of the muscular and mucous layers, and the height, thickness, and number of villi in the duodenum (p < 0.05). However, this treatment (T3) significantly decreased (p < 0.05) values for the area and depth of the crypts in the duodenum and the villus/crypt ratio. Likewise, in the cecum, T3 treatment provoked a marked decrease (p < 0.05) in the depth and thickness of the crypts. The results indicate that the dietary use with 1.5% of A. tequilana stem powder had a natural growth-promoting effect and enhanced the histomorphometry of the concentric layers (muscle and mucosa), villi, and crypts as indicators of intestinal health in rabbits.

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Optimization study of fructans extraction from Agave tequilana Weber azul variety

Cited by 12 publications

References 27 publications

Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production

Identification and Quantification of Volatile Compounds Found in Vinasses from Two Different Processes of Tequila Production

Antioxidant, Syneresis, and Sensory Characteristics of Probiotic Yogurt Incorporated With Agave tequilana Aqueous Extract

Dietary Supplementation with Agave tequilana (Weber Var. Blue) Stem Powder Improves the Performance and Intestinal Integrity of Broiler Rabbits

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