Elaboración, control de calidad y evaluación de la actividad antidiabética de la miel de agave (Agave americana L.)

Abstract

The antidiabetic activity of agave honey (Agave americana L.) in the Province of Chimborazo, Canton Riobamba, was elaborated, quality controlled and evaluated. Elaborated after collection, purification, filtering and pasteurization (LT; filtering and pasteurizing (LTL) the mead, the mead was evaporated in rotating steam at 250rpm at three temperatures (50º C, 70º C, 90º C), the antidiabetic activity was tested in vivo in 12 mice (Mus musculus) in the Biotherium of the School of Biochemistry and Pharmacy after induction of hyperglycemia by means of glucose overload, The treatment consisted of administering metformin to the positive control and agave honey to the treatments (50º C, 70º C, 90º C), followed by sensory, physical, chemical and microbiological analysis, based on the NTE INEN No. 1597 and NMX-FF No. 110-SCFI-2008 Standards. Finally, the shelf life was determined in three conditions: accelerated, ambient and refrigerated, with all the results obtained and based on NTE INEN No. 1334 PART 1, the labeling of agave honey was formulated. The honey obtained presented dark amber color, characteristic odor and flavor, pH 4.71, density 1.421 g/ml, color 867.47, Brix degree 64, humidity 17.4%, ash 1.35%, insoluble solids 1.02%, acidity 23.56 meq/1000g, HMF 54.6 mg/kg, total sugars 73.80%, sucrose 5.337% glucose 0.028%, fructose 73.77%. In addition, it does not contain pathogenic microorganisms. It is concluded that the agave honey (Agave americana L.) obtained at 70º C presents antidiabetic activity, comparable to that of the positive control (metformin) which is an antihyperglycemic agent, proved in vivo in albino mice (Mus musculus). It is recommended to be consumed by diabetic people, as a sweetener or to accompany their meals, since the consumption of small amounts of fructose (< 5. 0 g/kg of weight) improve postprandial glycemic control in situations of hyperglycemia, due to the fact that fructose stimulates the activity of glucokinase.