Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Extraction
2.3. Physicochemical Properties
2.4. Mid-Infrared Spectroscopy (Mid-Ir) and Principal Component Analysis (Pca)
2.5. Fructas Distribution Profiles
High-Performance Anion-Exchange Chromatography (HPAEC)
2.6. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Properties
3.2. Mid-Infrared Spectroscopy (MID-IR) and Principal Component Analysis (PCA)
3.3. Distribution Profile of Fructans
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Abbreviations
DPa | Apparent degree of polymerization |
DRS | Direct reducing sugar |
FEH | Fructan 1-exohydrolase |
1-FFT | Fructan:fructan 1-fructosyltransferase |
6-SFT | Sucrose:fructan 6-fructosyltransferase |
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Agave Variety | Age (Years) | Leaf to Leaf Length (cm) | Nomenclature | Direct Reducing Sugars (g·100 g−1) | Fructans (g·100 g−1) |
---|---|---|---|---|---|
A. spp. | 2–4 | 57.0 ± 11.34 a | A.s1 | 23.63 ± 0.15 a | 76.40 ± 0.15 a |
A. spp. | 6–8 | 183.0 ± 8.64 c | A.s2 | 17.33 ± 0.3 b | 82.67 ± 0.3 b |
A. spp. | 10–12 | 255.33 ± 49.10 d | A.s3 | 14.06 ± 0.12 c | 85.90 ± 0.12 c |
A. atrovirens | 2–4 | 51.66 ± 13.91 a | A.a1 | 24.21 ± 0.40 a | 75.80 ± 0.40 a |
A. atrovirens | 6–8 | 246.33 ± 55.40 d | A.a2 | 12.72 ± 0.65 c | 87.28 ± 0.65 c |
A. atrovirens | 10–12 | 322.66 ± 1.24 f | A.a3 | 13.55 ± 0.23 c | 86.45 ± 0.23 c |
A. salmiana spp. crassipina | 2–4 | 74.0 ± 14.16 ab | A.s-c1 | 22.70 ± 1.06 a | 77.30 ± 1.06 a |
A. salmiana spp. crassipina | 6–8 | 264.0 ± 18.49 de | A.s-c2 | 11.92 ± 0.92 c | 88.08 ± 0.92 c |
A. salmiana spp. crassipina | 10–12 | 308.0 ± 14.89 ef | A.s-c3 | 13.08 ± 1.34 c | 86.90 ± 1.34 c |
A. tequilana cenizo variety | 2–4 | 56.83 ± 4.36 a | A.t-c1 | 21.30 ± 1.16 a | 78.30 ± 1.16 a |
A. tequilana cenizo variety | 6–8 | 97.5 ± 24.60 ab | A.t-c2 | 18.55 ± 0.45 b | 81.45 ± 0.45 b |
A. tequilana cenizo variety | 10–12 | 85.66 ± 7.76 ab | A.t-c3 | 10.38 ± 0.87 c | 89.70 ± 0.87 c |
A. salmiana chino variety | 2–4 | 104.33 ± 14.61 b | A.s-ch1 | 26.40 ± 1.07 a | 73.60 ± 1.07 a |
A. salmiana chino variety | 6–8 | 163.0 ± 14.56 c | A.s-ch2 | 18.03 ± 0.84 b | 81.97 ± 0.84 b |
A. salmiana chino variety | 10–12 | 187.83 ± 21.83 c | A.s-ch3 | 13.08 ± 0.77 c | 86.90 ± 0.77 c |
Variety | Age (years) | DPa 1–2 | DPa 3–9 | DPa 10–39 | DPa > 40 |
---|---|---|---|---|---|
A. spp. | 2–4 | 48.69 ± 7.91 | 30.21 ± 8.66 | 10.13 ± 4.61 | --- |
A. spp. | 6–8 | 41.47 ± 4.76 | 53.73 ± 22.35 | --- | --- |
A. spp. | 10–12 | 28.21 ± 14.47 | 40.06 ± 6.86 | 6.46 ± 3.71 | --- |
A. atrovirens | 2–4 | 38.11 ± 5.03 | 35.65 ± 4.57 | 10.82 ± 5.32 | 4.53 ± 1.19 |
A. atrovirens | 6–8 | 34.05 ± 9.83 | 41.79 ± 6.2 | 1.41 ± 0.09 | --- |
A. atrovirens | 10–12 | 27.99 ± 8.09 | 49.51 ± 14.19 | 2.08 ± 1.42 | --- |
A. salmiana spp. crassipina | 2–4 | 22.16 ± 0.60 | 51.84 ± 17.53 | --- | --- |
A. salmiana spp. crassipina | 6–8 | 44.53 ± 10.65 | 36.80 ± 8.25 | 1.43 ± 0.17 | --- |
A. salmiana spp. crassipina | 10–12 | 25.05 ± 12.62 | 32.66 ± 9.51 | 4.3 ± 1.37 | --- |
A. tequilana cenizo variety | 2–4 | 41.11 ± 1.56 | 49.32 ± 5.79 | 2.16 ± 1.08 | --- |
A. tequilana cenizo variety | 6–8 | 21.06 ± 1.50 | 60.77 ± 4.59 | 10.73 ± 5.96 | 4.20 ± 1.19 |
A. tequilana cenizo variety | 10–12 | 14.21 ± 1.45 | 28.04 ± 7.93 | 43.10 ± 1.74 | 14.53 ± 2.12 |
A. salmiana chino variety | 2–4 | 34.55 ± 12.22 | 39.56 ± 8.53 | 4.37 ± 1.15 | --- |
A. salmiana chino variety | 6–8 | 30.19 ± 6.23 | 50.76 ± 4.93 | 2.75 ± 1.53 | --- |
A. salmiana chino variety | 10–12 | 22.76 ± 13.66 | 56.07 ± 14.61 | 3.46 ± 0.57 | --- |
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Aldrete-Herrera, P.I.; López, M.G.; Medina-Torres, L.; Ragazzo-Sánchez, J.A.; Calderón-Santoyo, M.; González-Ávila, M.; Ortiz-Basurto, R.I. Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use. Foods 2019, 8, 404. https://doi.org/10.3390/foods8090404
Aldrete-Herrera PI, López MG, Medina-Torres L, Ragazzo-Sánchez JA, Calderón-Santoyo M, González-Ávila M, Ortiz-Basurto RI. Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use. Foods. 2019; 8(9):404. https://doi.org/10.3390/foods8090404
Chicago/Turabian StyleAldrete-Herrera, Pamela I., Mercedes G. López, Luis Medina-Torres, Juan A. Ragazzo-Sánchez, Montserrat Calderón-Santoyo, Marisela González-Ávila, and Rosa I. Ortiz-Basurto. 2019. "Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use" Foods 8, no. 9: 404. https://doi.org/10.3390/foods8090404