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Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts

Author

Listed:
  • Ariana Saraiva

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • Conrado Carrascosa

    (Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain)

  • Fernando Ramos

    (Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
    REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal)

  • Dele Raheem

    (Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, 96101 Rovaniemi, Finland)

  • António Raposo

    (CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal)

Abstract

Agave syrup (AS), a food product made from agave plant sap, is a vegan sweetener that has become popular for replacing conventional sweeteners such as sucrose. As the demand for naturally derived sweeteners has grown in the last decade, this review paper addresses and discusses, in detail, the most relevant aspects of the chemical AS analysis, applications in the food industry, sustainability issues, safety and quality control and, finally, nutritional profile and health impacts. According to our main research outcome, we can assume that the mid-infrared-principal components analysis, high-performance anion exchange chromatography equipped with a pulsed amperometric detector, and thin-layer chromatography can be used to identify and distinguish syrups from natural sources. The main agave–derived products are juice, leaves, bagasse, and fiber. In sustainability terms, it can be stated that certified organic and free trade agave products are the most sustainable options available on the market because they guarantee products being created without pesticides and according to specific labor standards. The Mexican government and AS producers have also established Mexican guidelines which prohibit using any ingredient, sugar or food additive that derives from sources, apart from agave plants, to produce any commercial AS. Due to its nutritional value, AS is a good source of minerals, vitamins and polyphenols compared to other traditional sweeteners. However, further research into the effects of AS on human metabolism is necessary to back its health claims as a natural sugar substitute.

Suggested Citation

  • Ariana Saraiva & Conrado Carrascosa & Fernando Ramos & Dele Raheem & António Raposo, 2022. "Agave Syrup: Chemical Analysis and Nutritional Profile, Applications in the Food Industry and Health Impacts," IJERPH, MDPI, vol. 19(12), pages 1-16, June.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:12:p:7022-:d:834312
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    References listed on IDEAS

    as
    1. Ariana Saraiva & Conrado Carrascosa & Dele Raheem & Fernando Ramos & António Raposo, 2020. "Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts," IJERPH, MDPI, vol. 17(17), pages 1-22, August.
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    Cited by:

    1. Eduardo Estrada-Castillón & José Ángel Villarreal-Quintanilla & Luis Gerardo Cuéllar-Rodríguez & Martí March-Salas & Juan Antonio Encina-Domínguez & Wibke Himmeslbach & María Magdalena Salinas-Rodrígu, 2022. "Ethnobotany in Iturbide, Nuevo León: The Traditional Knowledge on Plants Used in the Semiarid Mountains of Northeastern Mexico," Sustainability, MDPI, vol. 14(19), pages 1-43, October.

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