Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

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

Luisa Fernanda Duque-Buitrago
ORCID logo ,
Iraham Enrique Solorzano-Lugo
,
Marcela González-Vázquez
,
Cristian Jiménez-Martínez
,
María Antonia Hernández-Aguirre
,
Perla Osorio-Díaz
,
Georgina Calderón-Domínguez
ORCID logo ,
Veronica Loera-Castañeda
,
Rosalva Mora-Escobedo
*
Version 1 : Received: 9 May 2024 / Approved: 10 May 2024 / Online: 10 May 2024 (20:01:53 CEST)

How to cite: Duque-Buitrago, L. F.; Solorzano-Lugo, I. E.; González-Vázquez, M.; Jiménez-Martínez, C.; Hernández-Aguirre, M. A.; Osorio-Díaz, P.; Calderón-Domínguez, G.; Loera-Castañeda, V.; Mora-Escobedo, R. Health-Related Composition and Bioactivity of an Agave/Prickly Pear Juice Beverage. Preprints 2024, 2024050687. https://doi.org/10.20944/preprints202405.0687.v1 Duque-Buitrago, L. F.; Solorzano-Lugo, I. E.; González-Vázquez, M.; Jiménez-Martínez, C.; Hernández-Aguirre, M. A.; Osorio-Díaz, P.; Calderón-Domínguez, G.; Loera-Castañeda, V.; Mora-Escobedo, R. Health-Related Composition and Bioactivity of an Agave/Prickly Pear Juice Beverage. Preprints 2024, 2024050687. https://doi.org/10.20944/preprints202405.0687.v1

Abstract

A beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was ana-lyzed for its nutrients, 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 (

Keywords

Agave atrovirens; Opuntia spp.; cactus pear; agave sap; colonic fermentation; carbohydrates; phenolic compounds; short-chain fatty acids

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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