title: Analysis of the main components of the aguamiel produced by the maguey-pulquero (Agave mapisaga) throughout the harvest period.
abstract: The main characteristics of the aguamiel (maguey-pulquero sap) during the harvest period of the Agave mapisaga plants were assessed to establish its stability through time and the industrial potential of its components. Only minor differences in aguamiel composition were detected among samples collected at different time points of the harvest period. The aguamiel analyzed contained 11.5 wt % of dry matter, which was composed mainly of sugars (75 wt %). Among these sugars, 10 wt % were fructo-oligosaccharides (FOS), which are known to be important in the food industry for their prebiotic properties. Other components include 0.3 wt % of free amino acids (with most essential amino acids and four neurotransmitters: GABA, GLY, GLX, and ASX), 3 wt % of proteins, and 3 wt % of ashes.
authors.affiliation: Institut Européen des Membranes (IEM), ENSCM, UM2, CNRS, Université de Montpellier II, CC 047, Place Eugène Bataillon, 34095 Montpellier, France.
authors.forename: Rosa Isela
authors.initials: RI
authors.lastname: Ortiz-Basurto
authors.forename: Gérald
authors.initials: G
authors.lastname: Pourcelly
authors.forename: Thierry
authors.initials: T
authors.lastname: Doco
authors.forename: Pascale
authors.initials: P
authors.lastname: Williams
authors.forename: Manuel
authors.initials: M
authors.lastname: Dornier
authors.forename: Marie-Pierre
authors.initials: MP
authors.lastname: Belleville
mesh_terms: D027882:Agave / Q000737:chemistry* / Q000254:growth & development*; D000596:Amino Acids / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005630:Fructans / Q000032:analysis; D009844:Oligosaccharides / Q000032:analysis; D018547:Plant Stems / Q000737:chemistry; D019936:Probiotics
chemical_list: D000596:Amino Acids; D005630:Fructans; D009844:Oligosaccharides; C116580:fructooligosaccharide