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Nuevo Vallarta, Nayarit. Mxico

Book Of Proceedings

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FE-31 The Enzimatic Activity Of Peroxidase and Catalase from Coriandrum sativumandPetroseli num crispumfreshGarcia, A. M.; Gallardo, Y. T.; Cruz, M. T. - IPN- ENCB 209

FE-33 Evaluation of Enzymes of the Starch Biosynthesis During the Development of BreadWheat (Tr iti cum aestivum) Seeded With and Without Physiological Disorder Yellow

BerryLpez-Ahumada, G. A.; Ramrez-Wong, B.; Sosa-Aguirre, C. R. - Universidad de Sonora 215

Functional Foods

FF-2 Assessment of antioxidant activity of hydrolyzates as obtained from amaranth stubbleArce-Vazquez, M. B.; Esquivel-Rosales, M. E.; Hernndez-Parra, E.; Soria-Hernndez, G.;Soriano-Santos, J. - Universidad Autonoma Metropolitana Unidad Iztapalapa 221

FF-4 Nutraceutic Potential of the Agave atrovirensAqueous ExtractOlvera, V.; Cardador, A.; Martin-Del-Campo, S. T. - ITESM Campus Quertaro 227

FF-5 Preparation Of A Low-Cholesterol Mayonnaise Type Through The Replacement Of

Egg Yolk By ChitosanMartnez G. S. S.; Miranda,C. S. P. - UNAM 231

FF-6 Effect of Drying Temperature on the Pigments and Antioxidant Activity in SquashFlowers (Cucurbi ta Pepo)Luna-Guevara, M. L.; Ruiz-Lpez, I. I.; Montiel-Ventura, J.; Ruiz-Espinosa, H.; Luna-Guevara, J. J.; Delgado-Alvarado, A. - Benemerita Universidad Autonoma de Puebla 237

FF-7 Determination Of Antioxidant Activity And Phenolic Compounds Of Scarletbush(Hameli a patens)Reyes, M. A.; Martnez-Martnez, M. A.; Alvarado-Snchez, B.; Carrillo-Inungaray, M. L. -

Universidad Autnoma de San Luis Potosi 241

FF-8 Production of Antioxidant Compounds by In Vitro Cultures, a Promising Biosource ofFunctional Food AdditivesNieto-Trujillo, A.; Buenda-Gonzlez, L.; Orozco-Villafuerte, J.; Cruz-Sosa, F.; Estrada-Ziga, M. E. - Universidad Autnoma Metropolitana-Iztapalapa 247

FF-10 Chemical Composition and Dietary Fibre Content of Mango and By-products(Mangifera indica, CVs Ataulfo and Tommy Atkins).Garca-Magaa, M. D. L.; Garca, H. S.; Bello-Prez, L. A.; Syago-Ayerdi, S. G.; Mata-Montes-De-Oca, M. - Instituto Tecnologico De Tepic 251

FF-13 Chemical Composition And Physicochemical Properties Of Agroindustrial WastesMora,Yesica; Melndez, P.; Contreras, J.; Aguilar, C.; Rodrguez, R. - Universidad

Autonoma de Coahuila 257

FF-15 Rheological and sensory properties of ice cream low in fat and carbohydrates added atdifferent concentrations of prickly pear (Opuntia spp.)Hicks-Prez, L.; Villalobos-Chaparro, S.; Gutirrez-Mndez, N. - Universidad autnoma

de Chihuahua 263

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TOPIC: Functional Foods FF-4

Nutraceutic Potential Of The Agave atrovir ensAqueous Extract

Olvera V, Cardador A and Martin-del-Campo S.T.

Tecnolgico de Monterrey Campus Quertaro; 500 Epigmenio Gonzlez St, Quertaro MxicoE-mail: A01168843@itesm.mx

IntroductionMexico is a country with an important herbal tradition;unfortunately most of the plants used for thispurpose are poorly studied and undervalued as a potential source of new drugs.Compoundslike fructanesand saponins have been reported in different Agave genus, fructanes have shown capacity of lowering theblood levels of glucose and cholesterol in mice [1], biological activity of different plant saponins havebeen reported as molluscicidal [2, 3], hypoglycemic[4], antimicrobial [5], cytotoxic [6-14].On the otherhand, phenolic compounds have been extensively reported as natural antioxidants present in a greatvariety of plants and more recently they have been studied in Agave species in order to evaluate theirantioxidant capacity [15, 16].In this work we evaluate the antioxidant activity as well as the phenolic

compounds, reducing sugars and saponin content of an aqueous extract obtained from the leaves of Agaveatrovirensin order to suggest it as a possible nutraceutic extract.

Methods and MaterialsAgave atrovirensextrac.The aqueous extract from Agave atrovirens leaves was kindly provided by thecompany Nutracuticos de Agave S. P.R de R.L as a clear light brown liquid with 2 Bx, posteriorlywasconcentrated using a single effect evaporator until it has 20 Bx, and evaluated for the content of saponins,phenolic compounds, reducing sugars and antioxidant activity using the ABTS and DPPH methods.Physicochemical assays. Total phenols content was estimated using the Folin-Ciocalteu colorimetricmethod[17] and results were expressed as mg of gallic acid equivalent per mL of extract. Saponins wereanalyzed according to Hernndez S.R et al[18] and expressed as mg of Quillaja saponin equivalents permL of extract. Reducing sugars were evaluated with the Dinitrosalicylic acid method [19] and expressed

as mg of Glucose equivalents per mL of extract. The antioxidant activity was evaluated trough the freeradical DPPH scavenging capacityaccording to Fukumoto and Mazza[20] and the Radical CationABTS+Scavenging Activityaccording to Re et al[21] and expressed as percentage ofDPPHdiscoloration[22] and Trolox-equivalent antioxidant capacity (TEAC) respectively. Finally, apartial identification of sugars was done by thin layer chromatography (TLC) and HPLC comparing thesample against the appropriate standards.

Results and discussionAfter concentration until 20Bx, a dark brown liquid was obtained; the results of the physicochemicaldeterminations and antioxidant evaluation are shown in table 1 and 2 respectively. According with theseresultsreducing monosaccharides are present in a considerable amount in the extract and this could be aconsequence of the hydrolysis of polymeric carbohydrate chains due to the thermal process. Fructose

seems to be the principal sugar present in the extract (see Figure 1), this is logical because fructanes arethe most abundant water soluble carbohydrate in Agave species [23] and as we suppose before, fructosemay be produced by the hydrolysis of fructanes type compounds. The other compounds evaluated arepresent in less quantities specially phenolic compounds but according to Ben Hammissa et al; [15] exist asignificant correlation between phenolic compounds obtained from Agave Americana leaves andantioxidant activity, and as we can see in table 2, the Agave atrovirens extract has a bigger activity thanthe synthetic antioxidants used as controls in both assays.On the other hand, there are no similar reports in Agave species for comparing the saponin contentobtained in this work. Saponins amounts varying from 0.17 to 16.926 mg/g of Agave lechuguilla were

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obtained by Hernndez S.R et al; [18] evaluating different conditions of extraction, unfortunately a directcomparison is not possible with the results obtained in this work because our results are not expressed indry basis.

Table 1. Physicochemical determinations in the Agave atrovirens extractAssay Results

AppearanceBrix gradespHPhenols

Dark Brown liquid20 Bx6.03 units0.423 0.006 mg of Gallic acid equivalents/mL

Reducing sugars 339.27 2.23 mg of Glucose equivalents/mLSaponins 59.82 7.02 mg of Quillaja Saponin equivalents/mL

Table 2. Antioxidant activity ofAgave atrovirensextractSample

ARAb

TEACc

BHT (500 M) 55.83 3.85 NDGallic acid (500 M) 98.46 0.54 ND

E1 (15.63 M)a ND 139.83 12.14

E2 (31.25 M)a

ND 257.40 9.15

E3 (62.50 M)a

49.42 1.91 373.94 20.22

E4 (125.0 M)a

66.45 3.78 ND

E5 (250.0 M)a

75.13 3.86 NDaAgave extract concentration expressed as M equivalent of Gallic acidbARA = Antiradical activity expressed as % of DPPH* decolorationcTEAC= Trolox Equivalent Antioxidant Capacity expressed as M Trolox equivalentsND= Not determined

Figure 1. TLC and HPLC Chromatograms of the Agave atrovirens extract. (HPLC conditions: Movil phase:ACN:H2O (75:25), Flux: 0.8 mL/min, Injection volume: 5 L, Column temperature: 35C, Run time: 10 min.TLC

Unknownpeak

Agave extractsample

Fructose

SampleFructoseGlucose

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conditions: Silica 60, plates Movil phase: Butanol:Aceticacid:Water [2:1:1], Revealing agent 2% H 2SO4 v/v inEthanol.)

Conclusion

The antioxidant activity observed in this study and the reported biological properties like antimutagenic,anti-inflamatory, antimicrobial, and hypocholesterolemic activities for phenolic compounds and saponinsmay contribute to increase the evidence for the beneficial effects of Agave extract and after a purificationprocess could support its use as an antioxidant in different industries.

References

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