Ultrasound-assisted extraction of fructans from agave (Agave tequilana Weber var. azul) at different ultrasound powers and solid-liquid ratios

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dc.creatorMiguel Ángel SÁNCHEZ-MADRIGAL
dc.creatorCarlos Abel AMAYA-GUERRA
dc.creatorArmando QUINTER D-RAMOS
dc.creatorJuan Gabriel BÁEZ-GONZÁLEZ
dc.creatorMaría Adriana NÚÑEZ-GONZÁLEZ
dc.creatorMartha Graciela RUIZ-GUTIÉRREZ
dc.creatorJosé Antonio GARZÓN-TIZNADO
dc.date2017
dc.date.accessioned2026-07-07T04:19:31Z
dc.descriptionThe effects of ultrasound-assisted extraction (UAE) at different ultrasound power densities (UPDs; 40, 80, and 120 mW/mL) and solid:liquid (S:L) ratio (1:2, 1:3, and 1:6) on the extraction of carbohydrates from Agave tequilana plant of different ages were evaluated. Extracts obtained (6- and 7-year-old plant) were analyzed in the yield of carbohydrates (YC), fructan (FRU) content, simple sugars, fructan profile and the average degree of polymerization (DP n ). UPD, S:L ratio, and plant age all affected YC, FRU, and DP n . Maximum YC and FRU were obtained from the older agave with UPD and S:L ratio of 120 mW/mL and 1:6, respectively; while glucose, fructose, and sucrose were highly released from the younger plant. Agave of 7-year-old presented the highest DP n . Fructan degradation occurred at high UPD, increasing the simple sugars and decreasing the DP n . Thermal-traditional extraction without sonication caused more fructan degradation; and overall, ultrasound enhanced fructan extraction and minimized fructan damage, representing a technological alternative for fructan extraction from agave.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395951059014
dc.identifier.urihttp://hdl.handle.net/123456789/457838
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.2 Vol.37
dc.subjectAgrociencias
dc.titleUltrasound-assisted extraction of fructans from agave (Agave tequilana Weber var. azul) at different ultrasound powers and solid-liquid ratios
dc.typeartículo científico

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