Optimization study of fructans extraction from Agave tequilana Weber azul variety

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 ext...

Full description

Saved in:
Bibliographic Details
Published inCiência e tecnologia de alimentos Vol. 36; no. 4; pp. 631 - 637
Main Authors SALAZAR-LEYVA, Jesús Aarón, OSUNA-RUIZ, Idalia, RODRÍGUEZ-TIRADO, Víctor Alfonso, ZAZUETA-PATRÓN, Iris Eréndira, BRITO-ROJAS, Héctor Daniel
Format Journal Article
LanguageEnglish
Portuguese
Published Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.10.2016
Subjects
FOOD SCIENCE & TECHNOLOGY
extraction yield
fructans
response surface methodology
optimization
agave
Online AccessGet full text

Cover

More Information
Summary: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.
ISSN:0101-2061
1678-457X
1678-457X
DOI:10.1590/1678-457x.11216