Agave syrup is a natural sweetener produced by thermal hydrolysis of Agave fructans (agavins). Recently, it has been gaining popularity however, at the same time many questions have arisen about its role in health. We believe that only strong scientific facts may take away all controversies around this great sweetener, along with a responsible tag level. The main aim of this work was to generate information mainly on its carbohydrate composition using a variety of methods as well as checking some of its antioxidant properties. All compiled data was compared with other sweeteners such honey, maple syrup, and sugar cane syrup. Our results showed that all Agave syrups physico-chemical values were within the range of approved limits by the Mexican legislation, except for the pH of most samples. Our research also showed that the major carbohydrate in honey and agave syrups is fructose with a mean concentration of 52.13% and 85.25%, respectively. However, in cane syrup the major carbohydrate was sucrose (37.08%). Some Agave syrups also presented fructooligosaccharides (FOS) with a degree of polymerization shorter than five; this fact is a good one to consider. Most Agave syrups showed a phenolic content of approximately 25 mg gallic acid equivalents per 100 g product and an inhibition of at least 50% of the DPPH radical. This study demonstrates remarkable variation in the antioxidant properties of commercial Agave syrups. It seems that Agave syrup is been as misunderstood as high fructose corn syrup, so we are hoping that this investigation and other taking place at the present moment will clean the toxic air around this ethnic and unique sweetener. The other option.

Agave syrup: Is it really bad?

247th National Meeting (2014)

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