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Revista mexicana de ingeniería química

versão impressa ISSN 1665-2738

Resumo

ROMERO-LOPEZ, M.R. et al. Chemical composition, antioxidant capacity and prebiotic effect of aguamiel (Agave atrovirens) during in vitro fermentation. Rev. Mex. Ing. Quím [online]. 2015, vol.14, n.2, pp.281-292. ISSN 1665-2738.

Characterization of the compounds present in aguamiel (A. atrovirens) by standard methods can evaluate the potential health effect of aguamiel as a functional food or food ingredient. Aguamiel contained 89.61% moisture, 3.50% protein, 3.10% ash, and 61.31% total reduced sugars, of which 32.63% was total fructose and 28.68% was total glucose, while the fructooligosaccharides content was 15.51%. The aguamiel contained minerals such as potassium, calcium, and sodium in higher proportions, followed by iron, copper, magnesium, selenium and zinc. Were determined water-soluble vitamins B complex vitamins (B1, B2, B3 and B6) and ascorbic acid. It was found a total saponins content of 1.17 g/100 g of sample db, with anti-inflammatory activity. A total of nine essential and eight non-essential amino acids, of the 20 necessary for health, were determined in aguamiel. An additional characteristic was the phenolic compounds content, which exhibited antioxidant activity against DPPH and ABTS. The degree of polymerization of fructooligosaccharides was 5-10 determined by MALDI-TOF. The effect fructooligosaccharides prebiotics during in vitro fermentation and the quantification of short-chain fatty acids were evaluated.

Palavras-chave : aguamiel; fructooligosaccharides; prebiotic; antioxidant capacity; in vitro fermentation; short-chain fatty acids.

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