Obtención de fructanos a partir de ajo (Allium sativum L.)

• Autor: Espinoza Cáceres y Cols., Fernando Wilson
• Formato: artículo
• Fecha de Publicación: 2019
• Institución: Centro de Preparación para la Ciencia y Tecnología
• Repositorio: ECIPERÚ
• Lenguaje: español
• OAI Identifier: oai:revistas.eciperu.net:article/222
• Enlace del recurso: https://revistas.eciperu.net/index.php/ECIPERU/article/view/222
• Nivel de acceso: acceso abierto
• Materia: Allium sativum L., fenoles totales, glucosa, fructosa, sacarosa, fructanos y ácido pirúvico, ácido gálico equivalente GAE.; Allium sativum L., glucose, fructose, sucrose, total phenols, fructans and pyruvic acid, gallic acid equivalent GAE.

In the present investigation was to evaluate the behavior of fructans, pyruvic acid, glucose, fructose and sucrose during the process of extraction and autoclaving. The extraction process was divided into three different techniques, which were: 1) pH 7-80 º C * 60 min, 2) pH 12 to 80 ° C * 20 min and then to pH 7-80 º C * 40 min and finally 3) pH 12 to 80 ° C * 60 min. The extract obtained at pH 7 for 60 min at 80 ° C, had the highest fructan concentration (12,91 ± 0,12) and sucrose (1,594 ± 0,198). The extract obtained at pH 12 (20 min) 7 (40 min) at 80 º C, presented intermediate concentrations of fructans (10,43 ± 0,18) and minimum concentration of sucrose (1,037 ± 0,002). The extract obtained at pH 12 for 60 min at 80 ° C, showed lower concentrations of fructans (8,21 ± 0,19), glucose (0,007 ± 0,003) fructose (0,003 ± 0,001). The evolution of fructans during the process of autoclaving (110 º C x 5 lb/in2 x 10 min) was negative, with a reduction in concentration of 7,7%. With respect to the concentration of pyruvic acid and total phenols, they suffered a decrease in its concentration of 86,3% and 15,6% respectively. Glucose, fructose, and sucrose were a rise in its concentration of 245, 123 and 169 times more compared to the fresh sample. The product showed fructan concentration (57, 27 ± 0,31), glucose (0,028 ± 0,008), fructose (0.914 ± 0.042), sucrose (0,076 ± 0,025), pyruvic acid (pungency) (12,06 ± 0,48), phenols (2,88 ± 0,05).