Characterization of aguamiel using HPLC, gases chromatography, and MALDI-TOF, in order to know the benefits that this product could provide to health.

Knowledge of antioxidant capacity due to the presence of phenolic compounds that confer functional properties to aguamiel.

Reported the proportion and degree of polymerization of fructooligosaccharides present in aguamiel, which influence the prebiotic effect during fermentation in colon.

Production of short-chain fatty acids during in vitro fermentation of aguamiel, which help us to suggest its use as a functional food