<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1027-152X</journal-id>
<journal-title><![CDATA[Revista Chapingo. Serie horticultura]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo Ser.Hortic]]></abbrev-journal-title>
<issn>1027-152X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1027-152X2019000300199</article-id>
<article-id pub-id-type="doi">10.5154/r.rchsh.2019.03.007</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of roasting on the nutritional value and antioxidant components of Maya nut (Brosimum alicastrum: Moraceae)]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del tostado sobre el valor nutricio y componentes antioxidantes de la semilla de capomo (Brosimum alicastrum: Moraceae)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero-Hilario]]></surname>
<given-names><![CDATA[Cris del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esparza-Torres]]></surname>
<given-names><![CDATA[Félix]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Mateos]]></surname>
<given-names><![CDATA[María del Rosario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ybarra-Moncada]]></surname>
<given-names><![CDATA[María Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Ramos]]></surname>
<given-names><![CDATA[Lyzbeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo  ]]></institution>
<addr-line><![CDATA[Chapingo Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>25</volume>
<numero>3</numero>
<fpage>199</fpage>
<lpage>212</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1027-152X2019000300199&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1027-152X2019000300199&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1027-152X2019000300199&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The study of foods with antioxidant properties has increased considerably in recent years due to the interest in nutraceutical compounds and their contributions to health. However, there are some seeds with antioxidant components that remain underutilized or unused, such as the Maya nut, the seed of Brosimum alicastrum Swartz (family Moraceae), which was consumed by the ancient Maya and other Mesoamerican peoples. The Maya nut is known in the region today as capomo, nuez de maya, mojo or ramón. The objective of this research was to evaluate the contents of minerals, nutritional compounds and antioxidants in fresh Maya nuts and with two roasting treatments (medium and high roasting at 90 °C for 20 and 35 min, respectively). In general, roasting did not affect the nutritional quality of the seeds, although the concentration of lipids and flavonoids decreased significantly (P &#8804; 0.05). Roasting significantly increased (P &#8804; 0.05) the content of condensed tannins (365.09 and 1,874.79 mg catechin equivalent&#8729;100 g-1 of fresh and highly-roasted seeds, respectively) and soluble phenolic compounds (271.58 and 1,337.19 mg gallic acid equivalent&#8729;100 g-1 of fresh and highly-roasted seeds, respectively). Also, metabolites significantly correlated with the observed antioxidant activity (Pearson&#8217;s correlation). Maya nuts could be considered a functional food due to their nutritional quality and high content of antioxidant components.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Actualmente, el estudio de los alimentos con propiedades antioxidantes ha incrementado considerablemente debido al interés de los compuestos nutracéuticos y sus aportaciones a la salud. No obstante, existen semillas subutilizadas y no aprovechadas apesar de ser una fuente de componentes antioxidantes, como las semillas de Brosimum alicastrum Swartz (familia Moraceae), las cuales eran consumidas ancestralmente en México y, de acuerdo con la región, se conocen como capomo, nuez maya, mojo o ramón. El objetivo de la presente investigación fue evaluar los contenidos de minerales, compuestos nutricionales y antioxidantes en semillas de capomo fresco y con dos tratamientos de tostado (tostado medio y alto a 90 °C, por 20 y 35 min, respectivamente). En general, el tostado no afectó la calidad nutricia de las semillas, aunque disminuyó significativamente (P &#8804; 0.05) la concentración de lípidos y flavonoides. El tostado incrementó significativamente (P &#8804; 0.05) el contenido de taninos condensados (365.09 y 1,874.79 mg equivalentes de catequina·100 g-1 de semillas frescas y con tostado alto, respectivamente) y de compuestos fenólicos solubles (271.58 y 1,337.19 mg equivalentes de ácido gálico&#8729;100 g-1 de semillas frescas y con tostado alto, respectivamente), metabolitos correlacionados significativamente con la actividad antioxidante observada (correlación de Pearson). Las semillas de capomo podrían considerarse un alimento funcional por su calidad nutricional y alto contenido de componentes antioxidantes.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[flavonoids]]></kwd>
<kwd lng="en"><![CDATA[tannins]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[minerals]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[flavonoides]]></kwd>
<kwd lng="es"><![CDATA[taninos]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[minerales]]></kwd>
</kwd-group>
</article-meta>
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