Optimization study of fructans extraction from <i>Agave tequilana</i> Weber <i>azul</i> variety

SALAZAR-LEYVA, Jesús Aarón; OSUNA-RUIZ, Idalia; RODRÍGUEZ-TIRADO, Víctor Alfonso; ZAZUETA-PATRÓN, Iris Eréndira; BRITO-ROJAS, Héctor Daniel

doi:10.1590/1678-457X.11216

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Research Paper • Food Sci. Technol (Campinas) 36 (4) • Oct-Dec 2016 • https://doi.org/10.1590/1678-457X.11216 copy

Optimization study of fructans extraction from Agave tequilana Weber azul variety

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
fructans; agave; extraction yield; optimization; response surface methodology

Factor	Coded symbols	Levels -1 0 1
Temperature (°C)	X1	60	75	90
Time (h) Ratio of water to raw material (mL/g)	X2 X3	1 3	1.5 6	2 9

Experiment	X1	X2	X3	Fructans extraction yield (%)^a a Experimental fructans extraction yield are averages ± standard deviation from three independent experiments. Experimental Predicted
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15	0 1 0 1 0 -1 0 -1 -1 0 1 1 0 1 0	1 0 1 0 -1 0 0 1 -1 0 -1 0 0 1 -1	1 1 -1 -1 1 -1 0 0 0 0 0 1 0 0 -1	48.52 ± 1.23 57.23 ± 0.53 66.45 ± 0.95 55.34 ± 0.91 61.05 ± 1.82 31.89 ± 0.55 80.15 ± 0.74 19.21 ± 0.85 31.12 ± 0.25 73.34 ± 1.19 62.21 ± 0.74 44.70 ± 1.25 82.14 ± 0.7 39.65 ± 0.34 69.02 ± 2.1	54.21 48.45 55.17 63.23 66.19 29.23 81.94 26.17 35.11 75.03 53.12 47.87 79.91 37.15 69.23

Source	p value
Model X1	0.0123^* * Significant at p < 0.05. 0.0254^* * Significant at p < 0.05.
X2	0.0319^* * Significant at p < 0.05.
X1* X1	0.0018^* * Significant at p < 0.05.
X1* X3	0.0274^* * Significant at p < 0.05.
X2* X2	0.0128^* * Significant at p < 0.05.
X3* X3	0.1745
Lack of fit test	0.2744

Sample	Retention time (min)^a a Values of retention time are averages ± standard deviation from triplicates (n = 3) injected in the HPLC system.
Peak 1 Chicory inulin Peak 2 Sacarose Peak 3 Glucose Peak 4 Fructose	6.31 ± 0.001 6.33 ± 0.001 7.92 ± 0.003 7.80 ± 0.127 9.26 ± 0.040 9.5 ± 0.213 12.03 ± 0.61 12.01 ± 0.028

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: jsalazar@upsin.edu.mx