Ultrasound-assisted extraction of fructans from agave (Agave tequilana Weber var. azul) at different ultrasound powers and solid-liquid ratios

• Autor(a) principal: SÁNCHEZ-MADRIGAL,Miguel Ángel
• Data de Publicação: 2017
• Outros Autores: AMAYA-GUERRA,Carlos Abel, QUINTERO-RAMOS,Armando, BÁEZ-GONZÁLEZ,Juan Gabriel, NÚÑEZ-GONZÁLEZ,María Adriana, RUIZ-GUTIÉRREZ,Martha Graciela, GARZÓN-TIZNADO,José Antonio
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200261
• topic: agave; fructans; ultrasound; power density; solid:liquid ratio; plant age

Abstract The effects of ultrasound-assisted extraction (UAE) at different ultrasound power densities (UPDs; 40, 80, and 120 mW/mL) and solid:liquid (S:L) ratio (1:2, 1:3, and 1:6) on the extraction of carbohydrates from Agave tequilana plant of different ages were evaluated. Extracts obtained (6- and 7-year-old plant) were analyzed in the yield of carbohydrates (YC), fructan (FRU) content, simple sugars, fructan profile and the average degree of polymerization (DPn). UPD, S:L ratio, and plant age all affected YC, FRU, and DPn. Maximum YC and FRU were obtained from the older agave with UPD and S:L ratio of 120 mW/mL and 1:6, respectively; while glucose, fructose, and sucrose were highly released from the younger plant. Agave of 7-year-old presented the highest DPn. Fructan degradation occurred at high UPD, increasing the simple sugars and decreasing the DPn. Thermal-traditional extraction without sonication caused more fructan degradation; and overall, ultrasound enhanced fructan extraction and minimized fructan damage, representing a technological alternative for fructan extraction from agave.