Analysis of the main components of the aguamiel produced by the maguey-pulquero (Agave mapisaga) throughout the harvest period.
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.
Ortiz-Basurto
Rosa Isela
RI
Institut Européen des Membranes (IEM), ENSCM, UM2, CNRS, Université de Montpellier II, CC 047, Place Eugène Bataillon, 34095 Montpellier, France.
Pourcelly
Gérald
G
Doco
Thierry
T
Williams
Pascale
P
Dornier
Manuel
M
Belleville
Marie-Pierre
MP
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
D000596:Amino Acids; D005630:Fructans; D009844:Oligosaccharides; C116580:fructooligosaccharide