Characterization of fructans from stems of Agave salmiana Otto ex Salm Dyck and A. Tequilana F.A.C. Weber at full physiological maturity

Abstract

Background: In the fructans extraction processes the physiology of the raw material is essential to establish criteria that guarantee a homogeneous quality of the product; thus, the optimal physiological maturity in the Agave species can reduce the variability of its quality. Questions: Does the full physiological maturity of agaves and the exclusive use of their stem influence the profile of carbohydrates and the average degree of polymerization (DP) of their fructans for its standardization? Study species: Agave salmiana y A. tequilana. Study site and research period: The study was carried out with heads of maguey mezcalero potosino gathered in ejidal ranges in the municipality of Charcas, San Luis Potosí, and with heads of maguey tequilero harvested in Arandas, Jalisco, during the spring of 2019. Methods: The fructans average DP of ASE and ATE with full physiological maturity and with organic extraction process, as well as commercial fructans of A. tequilana and chicory (IC) was characterized and estimated by HPTLC, HPLC and HP-SEC. Results: A DP of 14.46, 16.2, 18.25 and 21.11 was found for IC, ASE, ATC and ATE, respectively. When comparing ASE and ATE, with similar full physiological maturity, the proportion of fructans with DP > 10 was 73.2 and 83.74 %, respectively, was recorded. Conclusion: The MFP of Agave plants, the exclusive use of their stems and the organic extraction of fructans allowed to confirm (standardization) the GP for ASE (16) and for the first time a GP of 21 for A. tequilana.