Abstract
In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DPa) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DPa of 70 monomers, which can be used to obtain fractions with high, intermediate and low DPa. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties Agave spp., Agave salmiana, and Agave atrovirens showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. A. salmiana spp. crassipina and Agave tequilana variety cenizo presented DPa ≤50 and DPa ≤70, respectively, which could be useful in the production of fructan fractions of different DPa. These fractions might be used as functional ingredients in the manufacture of a wide range of food products.
Highlights
Mexico has a large diversity of agave species distributed mainly in arid zones, which have been used for the development of alcoholic beverages, syrup and agave fructans
In the five wild agave varieties studied in this work, the total concentration of carbohydrates always increased with the age of the plant
The highest concentration of free sugars and lowest degree of polymerization was found in young agaves (2–4 years old) independently of agave variety
Summary
Mexico has a large diversity of agave species distributed mainly in arid zones, which have been used for the development of alcoholic beverages, syrup and agave fructans. It has been demonstrated that agave fructans increase the concentration of Lactobacill in the large intestine [10] These health effects might be related to the dispersion of the degree of polymerization and to the complexity of the linkage type [11,12]. Dispersion, concentration and linkage type are influenced by the agave species’ diversity, and climatic factors such as hydric stress, low temperatures and/or nitrogen deficiency; these factors can quickly change the production of fructans in the plant. These factors induce the activity of fructosyltransferase as a self-preservation response [13,14]
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