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 11 publications

(3 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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“…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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“…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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Optimization study of fructans extraction from Agave tequilana Weber azul variety

Cited by 11 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

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

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

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