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Revista mexicana de ingeniería química

versão impressa ISSN 1665-2738

Rev. Mex. Ing. Quím vol.14 no.2 Ciudad de México Mai./Ago. 2015


Ingeniería de alimentos


Chemical composition, antioxidant capacity and prebiotic effect of aguamiel (Agave atrovirens) during in vitro fermentation


Composición química, capacidad antioxidante y el efecto prebiótico del aguamiel (Agave atrovirens) durante su fermentación in vitro


M.R. Romero-López1, P. Osorio-Díaz2, A. Flores-Morales3, N. Robledo2 and R. Mora-Escobedo1*


1 Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional, Plan de Carpio y Plan de Ayala S/N, Col. Sto. Tomás, CP. 11320. México, D.F., México. *Corresponding author. E-mail:

2 Centro de Desarrollo de Productos Bióticos. Instituto Politécnico Nacional, Km 8.5 Carr. Yautepec-Jojutla, Col. San Isidro, C.P 62731. Yautepec, Morelos, México.

3 Instituto Tecnológico del Altiplano de Tlaxcala, Km. 7.55 Carr. Federal San Martín-Tlaxcala, C.P. 90122. San Diego Xocoyucan, Tlaxcala, México.


Received April 17, 2015
Accepted June 11, 2015



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.

Key words: aguamiel, fructooligosaccharides, prebiotic, antioxidant capacity, in vitro fermentation, short-chain fatty acids.



La caracterización de los compuestos presentes en aguamiel (A. atrovirens) mediante métodos estandarizados, ayudaron a conocer el efecto potencial de éste en la salud como alimento funcional o ingrediente alimentario. El aguamiel tuvo 89.61% de humedad, 3.50% de proteína, 3.10% de cenizas, 61.31% azúcares reductores totales, de los cuales 32.63% es fructosa y 28.68% glucosa, mientras que el contenido de fructooligosacaridos fue 15.51%. El aguamiel contiene una mayor proporción de minerales como potasio, calcio y sodio, seguidos de hierro, cobre, magnesio, selenio y zinc. Se determinó el contenido de vitaminas hidrosolubles que incluyen el complejo B (B1, B2, B3 y B6) y ácido ascórbico. Se encontró un contenido de saponinas de 1.17 g/100 g muestra, las cuales tienen actividad anti-inflamatoria. En el aguamiel se encontraron además un total de nueve aminoácidos esenciales y ocho no esenciales, de los 20 necesarios para la salud. Una característica adicional fue el contenido de compuestos fenólicos, los cuales exhiben actividad antioxidante contra DPPH y ABTS. El grado de polimerización de los fructooligosacaridos fue de 5-10 el cual se realizó por MALDI-TOF. Durante la fermentación in vitro se evaluó el efecto prebiótico de los fructooligosacaridos y se cuantificaron los ácidos grasos de cadena corta.

Palabras clave: aguamiel, fructooligosacáridos, prebiótico, capacidad antioxidante, fermentación in vitro, ácidos grasos de cadena corta.





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