<?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>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2017000200023</article-id>
<article-id pub-id-type="doi">10.1016/j.recqb.2017.04.003</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Nuevo acercamiento a la interacción del reactivo de Folin-Ciocalteu con azúcares durante la cuantificación de polifenoles totales]]></article-title>
<article-title xml:lang="en"><![CDATA[New approach to the interaction between Folin-Ciocalteu reactive and sugars during the quantification of total phenols]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz-Bernal]]></surname>
<given-names><![CDATA[Óscar A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Aguirre]]></surname>
<given-names><![CDATA[Gaspar A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Núñez-Gastélum]]></surname>
<given-names><![CDATA[José A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosa]]></surname>
<given-names><![CDATA[Laura A. de la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodrigo-García]]></surname>
<given-names><![CDATA[Joaquín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ayala-Zavala]]></surname>
<given-names><![CDATA[J. Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez-Parrilla]]></surname>
<given-names><![CDATA[Emilio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Departamento de Ciencias Químico-Biológicas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas Departamento de Ciencias de la Salud]]></institution>
<addr-line><![CDATA[Ciudad Juárez Chihuahua]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>20</volume>
<numero>2</numero>
<fpage>23</fpage>
<lpage>28</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2017000200023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2017000200023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2017000200023&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La mezcla de ácidos fosfomolíbdico y fosfotúngstico es el reactivo esencial de uno de los principales métodos para la cuantificación de compuestos polifenólicos en extractos vegetales conocido como método de reactivo de Folin-Ciocalteu (FC). Sin embargo, al igual que otros métodos espectrofotométricos puede ser inespecífico e interaccionar con otras moléculas como azúcares, presentes en los extractos vegetales, que pueden alterar los resultados encontrados. El objetivo del presente trabajo fue determinar el efecto de la glucosa, sacarosa, fructosa, xilosa, manosa, ramnosa y arabinosa sobre la cuantificación de compuestos polifenólicos mediante el método de FC. La fructosa y la xilosa fueron los azúcares con la mayor reactividad, mientras que la sacarosa, ramnosa, manosa y glucosa presentaron el menor efecto. La fructosa y la manosa tanto en las muestras de ácido gálico como en extractos de anís y chile jalapeño así como de especias tradicionales de la cocina mexicana (hoja santa y hoja de aguacate), reaccionaron diferente, ya que la fructosa incrementó la respuesta del método y consecuentemente sobreestimó el contenido de los compuestos polifenólicos y la manosa los subestimó. Los resultados obtenidos muestran que el contenido de azúcar en extractos puede interferir en la estimación de los compuestos polifenólicos, sobre todo si la concentración es muy alta o la fructosa está presente.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Phosphomolybdic and phosphotungstic acids mixture, known as Folin-Ciocalteu reactive, is one of the main methods for the quantification of polyphenolic compounds in vegetable extracts (FC reactive). However, as other spectrophotometric methods, it can be unspecific and interact with other molecules, such as sugars, present in vegetable extracts, modifying the obtained results. The aim of the present study was to evaluate the effect of glucose, sucrose, fructose, xylose, mannose, rhamnose and arabinose on the quantification of polyphenolic compounds by the FC method. Fructose and xylose showed the highest interaction with FC reactive, while sucrose, mannose, rhamnose and glucose showed the lowest effect. Fructose and mannose reacted differently with both gallic acid solutions and anise, jalapeño hot pepper and traditional Mexican spices (hoja santa and avocado leaves). Fructose increased the response of the method, and consequently overestimated the polyphenolic content, while mannose showed an underestimation. The obtained results showed that sugar content in vegetable extracts may interfere on the estimation of polyphenolic content, especially if high content of fructose is present in the samples.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[azúcares]]></kwd>
<kwd lng="es"><![CDATA[enediol]]></kwd>
<kwd lng="es"><![CDATA[fenoles totales]]></kwd>
<kwd lng="es"><![CDATA[Folin-Ciocalteu]]></kwd>
<kwd lng="en"><![CDATA[sugars]]></kwd>
<kwd lng="en"><![CDATA[enediol]]></kwd>
<kwd lng="en"><![CDATA[total phenols]]></kwd>
<kwd lng="en"><![CDATA[Folin-Ciocalteu]]></kwd>
</kwd-group>
</article-meta>
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