CHEMICAL COMPOSITION, ANTIOXIDANT CAPACITY AND PREBIOTIC EFFECT OF aguamiel ( Agave atrovirens ) DURING in vitro FERMENTATION

Abstract

"Characterization of the compounds present in aguamiel ( A. atrovirens ) by standard methods can evaluate the potential health e ect of aguamiel as a functional food or food ingredient. Aguamiel contained 89.61% moisture, 3.50% protein, 3.10% ash, and 61.31% total reduced sugars, of which 32.63% was total fructose and 28.68% was total glucose, while the fructooligosaccharides content was 15.51%. The aguamiel contained minerals such as potassium, calcium, and sodium in higher proportions, followed by iron, copper, magnesium, selenium and zinc. Were determined water-soluble vitamins B complex vitamins (B1, B2, B3 and B6) and ascorbic acid. It was found a total saponins content of 1.17 g / 100 g of sample db, with anti-inflammatory activity. A total of nine essential and eight non-essential amino acids, of the 20 necessary for health, were determined in aguamiel . An additional characteristic was the phenolic compounds content, which exhibited antioxidant activity against DPPH and ABTS. The degree of polymerization of fructooligosaccharides was 5-10 determined by MALDI-TOF. The e ect fructooligosaccharides prebiotics during in vitro fermentation and the quantification of short- chain fatty acids were evaluated."