期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 56, 期 10, 页码 3682-3687出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf072767h
关键词
aguamiel (maguey-pulquero sap); Agave spp. (A. mapisaga); fructans; fructo-oligosaccharides; amino acids
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.
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