Optimization study of fructans extraction from Agave tequilana Weber azul variety

AUTOR(ES)

SALAZAR-LEYVA, Jesús Aarón, OSUNA-RUIZ, Idalia, RODRÍGUEZ-TIRADO, Víctor Alfonso, ZAZUETA-PATRÓN, Iris Eréndira, BRITO-ROJAS, Héctor Daniel

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

28/09/2016

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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