Influence of thermal effect on sugars composition of Mexican Agave syrup

Agave syrup is a fermentable by-product from the Agave industry that is used for pulque production, a typical Mexican fermented beverage. However, to date, the information available on its physicochemical composition is scarce, with this study being one of the first contributions on the subject. Here the influence of thermal treatment at 121ºC/15 min on the physicochemical composition of agave syrup was studied. The chemical composition based on sugar content was evaluated by thin-layer chromatography and high-performance liquid chromatography. In addition, the mass spectrum is also presented. Results showed that thermal treatment promoted a change in the chemical composition of the agave syrup, particularly in sugar concentration favoring a high sucrose concentration after the sterilization process. Fructose, glucose in particular, and kestose (GF2) were detected in both samples. The presence of prebiotics such as GF2 suggests that agave syrup may be used in food and nutraceutical industries as a functional beverage.

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