Health-Related Composition and Bioactivity of an Agave Sap/Prickly Pear Juice Beverage

Author:

Duque-Buitrago Luisa Fernanda12ORCID,Solórzano-Lugo Iraham Enrique1,González-Vázquez Marcela3ORCID,Jiménez-Martínez Cristian1ORCID,Hernández-Aguirre María Antonia4,Osorio-Díaz Perla4,Calderón-Domínguez Georgina1ORCID,Loera-Castañeda Verónica5,Mora-Escobedo Rosalva1ORCID

Affiliation:

1. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Ciudad de México 07738, Mexico

2. Escuela de Ingeniería de Alimentos, Universidad del Valle, Cali 76001, Colombia

3. Instituto de Farmacobiología, Universidad de la Cañada, Teotitlán de Flores Magón 68540, Mexico

4. Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Yautepec 62731, Mexico

5. Centro Interdisciplinario de Investigación para el Desarrollo Regional Unidad Durango, Instituto Politécnico Nacional, Durango 34220, Mexico

Abstract

In this study, a beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was analyzed for its nutrients and bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74 ± 13.46 mg/100 mL), rhamnose (227.00 ± 1.58 mg/100 mL), and fructose (158.16 ± 8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31 ± 3.06 mg/100 mL) and catechin (359.72 ± 7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (<40) and could inhibit digestive carbohydrases. The combination of ingredients also helped to reduce gas production during AS fermentation from 56.77 cm3 to 15.67 cm3. The major SCFAs produced during fermentation were butyrate, acetate, and propionate, with valerate being produced only during the late fermentation of the AS. This beverage is rich in bioactive compounds, such as polyphenols and dietary fiber, which will bring health benefits when consumed.

Funder

Instituto Politécnico Nacional through SIP-COFAA-EDI-IPN

Publisher

MDPI AG

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