Optimization study of fructans extraction from Agave tequilana Weber azul variety

• Main Authors: Jesús Aarón SALAZAR-LEYVA, Idalia OSUNA-RUIZ, Víctor Alfonso RODRÍGUEZ-TIRADO, Iris Eréndira ZAZUETA-PATRÓN, Héctor Daniel BRITO-ROJAS
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: fructans; agave; extraction yield; optimization; response surface methodology
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400631&lng=en&tlng=en

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.