Optimization study of fructans extraction from Agave tequilana Weber azul variety

Detalhes bibliográficos
Autor(a) principal: SALAZAR-LEYVA,Jesús Aarón
Data de Publicação: 2016
Outros Autores: OSUNA-RUIZ,Idalia, RODRÍGUEZ-TIRADO,Víctor Alfonso, ZAZUETA-PATRÓN,Iris Eréndira, BRITO-ROJAS,Héctor Daniel
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=S0101-20612016000400631
Resumo: Abstract Agave tequilana Weber azul variety is a valuable source of fructans. In this study, a response surface methodology was employed to optimize the extraction yield of fructans from agave pines. A Box Behnken factorial design was applied to evaluate the effects of several conditions such as extraction temperature, water raw material ratio and extraction time on extraction yield. Under the optimum extraction conditions (extraction temperature of 79.1 °C, water raw material ratio of 5.13 mL/g, and extraction time of 1.48 h) fructans extraction yield was 83.12%. The chromatographic profile of the agave crude extract presented four peaks, out of which fructans were the most preponderant (~87%). The obtained results suggest that the response surface methodology is adequate to optimize fructans extraction from Agave tequilana Weber azul variety.
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spelling Optimization study of fructans extraction from Agave tequilana Weber azul varietyfructansagaveextraction yieldoptimizationresponse surface methodologyAbstract Agave tequilana Weber azul variety is a valuable source of fructans. In this study, a response surface methodology was employed to optimize the extraction yield of fructans from agave pines. A Box Behnken factorial design was applied to evaluate the effects of several conditions such as extraction temperature, water raw material ratio and extraction time on extraction yield. Under the optimum extraction conditions (extraction temperature of 79.1 °C, water raw material ratio of 5.13 mL/g, and extraction time of 1.48 h) fructans extraction yield was 83.12%. The chromatographic profile of the agave crude extract presented four peaks, out of which fructans were the most preponderant (~87%). The obtained results suggest that the response surface methodology is adequate to optimize fructans extraction from Agave tequilana Weber azul variety.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400631Food Science and Technology v.36 n.4 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.11216info:eu-repo/semantics/openAccessSALAZAR-LEYVA,Jesús AarónOSUNA-RUIZ,IdaliaRODRÍGUEZ-TIRADO,Víctor AlfonsoZAZUETA-PATRÓN,Iris EréndiraBRITO-ROJAS,Héctor Danieleng2016-12-15T00:00:00Zoai:scielo:S0101-20612016000400631Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-12-15T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Optimization study of fructans extraction from Agave tequilana Weber azul variety
title Optimization study of fructans extraction from Agave tequilana Weber azul variety
spellingShingle Optimization study of fructans extraction from Agave tequilana Weber azul variety
SALAZAR-LEYVA,Jesús Aarón
fructans
agave
extraction yield
optimization
response surface methodology
title_short Optimization study of fructans extraction from Agave tequilana Weber azul variety
title_full Optimization study of fructans extraction from Agave tequilana Weber azul variety
title_fullStr Optimization study of fructans extraction from Agave tequilana Weber azul variety
title_full_unstemmed Optimization study of fructans extraction from Agave tequilana Weber azul variety
title_sort Optimization study of fructans extraction from Agave tequilana Weber azul variety
author SALAZAR-LEYVA,Jesús Aarón
author_facet SALAZAR-LEYVA,Jesús Aarón
OSUNA-RUIZ,Idalia
RODRÍGUEZ-TIRADO,Víctor Alfonso
ZAZUETA-PATRÓN,Iris Eréndira
BRITO-ROJAS,Héctor Daniel
author_role author
author2 OSUNA-RUIZ,Idalia
RODRÍGUEZ-TIRADO,Víctor Alfonso
ZAZUETA-PATRÓN,Iris Eréndira
BRITO-ROJAS,Héctor Daniel
author2_role author
author
author
author
dc.contributor.author.fl_str_mv SALAZAR-LEYVA,Jesús Aarón
OSUNA-RUIZ,Idalia
RODRÍGUEZ-TIRADO,Víctor Alfonso
ZAZUETA-PATRÓN,Iris Eréndira
BRITO-ROJAS,Héctor Daniel
dc.subject.por.fl_str_mv fructans
agave
extraction yield
optimization
response surface methodology
topic fructans
agave
extraction yield
optimization
response surface methodology
description Abstract Agave tequilana Weber azul variety is a valuable source of fructans. In this study, a response surface methodology was employed to optimize the extraction yield of fructans from agave pines. A Box Behnken factorial design was applied to evaluate the effects of several conditions such as extraction temperature, water raw material ratio and extraction time on extraction yield. Under the optimum extraction conditions (extraction temperature of 79.1 °C, water raw material ratio of 5.13 mL/g, and extraction time of 1.48 h) fructans extraction yield was 83.12%. The chromatographic profile of the agave crude extract presented four peaks, out of which fructans were the most preponderant (~87%). The obtained results suggest that the response surface methodology is adequate to optimize fructans extraction from Agave tequilana Weber azul variety.
publishDate 2016
dc.date.none.fl_str_mv 2016-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400631
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400631
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.11216
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.36 n.4 2016
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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