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Analysis of the main components of the aguamiel produced by the Maguey-Pulquero (Agave mapisaga) throughout the harvest period

Ortiz-Basurto R.I., Pourcelly G., Doco T., Williams P., Dornier M., Belleville M.P.. 2008. Journal of Agricultural and Food Chemistry, 56 (10) : p. 3682-3687.

DOI: 10.1021/jf072767h

The main characteristics of the aguamiel (maguey-pulquero sap) during the harvest period of the Agave mapisaga plants were assessed to establish its stability through time and the industrial potential of its components. Only minor differences in aguamiel composition were detected among samples collected at different time points of the harvest period. The aguamiel analyzed contained 11.5 wt % of dry matter, which was composed mainly of sugars (75 wt %). Among these sugars, 10 wt % were fructo-oligosaccharides (FOS), which are known to be important in the food industry for their prebiotic properties. Other components include 0.3 wt % of free amino acids (with most essential amino acids and four neurotransmitters: GABA, GLY, GLX, and ASX), 3 wt % of proteins, and 3 wt % of ashes.

Mots-clés : agave; jus de fruits; aptitude à la conservation; composition globale; teneur en glucides; composition chimique; acide aminé; mexique; agave mapisaga

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