Optimization study of fructans extraction from Agave tequilana Weber azul variety

Vista sencilla de ítem
dc.creatorJesús Aarón SALAZAR-LEYVA
dc.creatorIdalia OSUNA-RUIZ
dc.creatorVíctor Alfonso RODRÍGUEZ-TIRADO
dc.creatorIris Eréndira ZAZUETA-PATRÓN
dc.creatorHéctor Daniel BRITO-ROJAS
dc.date2016
dc.date.accessioned2026-07-07T04:21:18Z
dc.descriptionAgave 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395949545011
dc.identifier.urihttp://hdl.handle.net/123456789/458874
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.36
dc.subjectAgrociencias
dc.titleOptimization study of fructans extraction from Agave tequilana Weber azul variety
dc.typeartículo científico

Archivos

Colecciones

Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos