Resumo

HERNANDEZ-RAMOS, Lyzbeth; GARCIA-MATEOS, Ma. del Rosario  e  YBARRA-MONCADA, Ma. Carmen. Antioxidant components and nutritional quality of aguamiel of some cultivars from agave pulquero (Agave salmiana and A. mapisaga). Polibotánica [online]. 2025, n.59, pp.275-293.  Epub 29-Abr-2025. ISSN 1405-2768.  https://doi.org/10.18387/polibotanica.59.18.

Since the Prehispanic period, the sap of the agave-pulquero has been consumed by Mexicans as a beverage called “aguamiel”. Nowadays its consumption has decreased due to the greater consumer preference for flavored drinks, coupled with the lack of knowledge functional properties. Despite the great morphological variability and degrees of domestication shown by genus agave, little is known about nutritional and nutraceutical value of the aguamiel of different agave-pulquero cultivars. Therefore, the aim of this research was to evaluate physicochemical characteristics, nutritional and antioxidant compounds of aguamiel from cultivars of Agave salmiana and A. mapisaga, collected in the states of Hidalgo and Mexico. This information could help identify those cultivars with major nutraceutical properties and revalue aguamiel consumption. On average the results showed that the aguamiel is a source of sugars (105.50 g L-1), protein (8.20 g L-1), K (1829.78 mg L-1), Ca (159.70 mg L-1), Fe (19.17 mg L-1), Cu (5.12 mg L-1), vitamin C (323.17 mg L-1) and phenolic compounds (325.66 mg GAE L-1). Aguamiel showed moderate antioxidant capability, being higher in the aguamiel of A. salmiana from Estado de Hidalgo. The aguamiel from A. salmiana cultivar cerro, with a darker color (lower hue) and lower energy value (300.70 kcal L-1), presented greater antioxidant capacity (2576.29 (M TE L-1) associated with a strong significant correlation between phenolic content (478.28 mg GAE L-1), protein (12.00 g L-1) and Ca (409.97 mg L-1). In conclusion, the aguamiel could be considered as a functional beverage because of its nutritional quality and content of antioxidant components.

Palavras-chave : Agave spp; protein; minerals; phenolic compounds; antioxidant activity.

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