<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342024000600112</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v15i6.3360</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis químico, bioactivo y de color en tres variedades de guayaba]]></article-title>
<article-title xml:lang="en"><![CDATA[Chemical, bioactive and color analysis in three varieties of guava]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carranza-Téllez]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ávila-Palma]]></surname>
<given-names><![CDATA[Avimael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Contreras-Martínez]]></surname>
<given-names><![CDATA[Cristina Sarai]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez-Hernández]]></surname>
<given-names><![CDATA[Rosalinda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-González]]></surname>
<given-names><![CDATA[Juan Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carranza-Concha]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Zacatecas Unidad Académica de Enfermería ]]></institution>
<addr-line><![CDATA[ Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Zacatecas Unidad Académica de Ciencias Químicas ]]></institution>
<addr-line><![CDATA[ Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<volume>15</volume>
<numero>6</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342024000600112&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342024000600112&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342024000600112&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La guayaba (Psidium guajava L.) es una fruta muy apreciada por su valor nutricional y su capacidad antioxidante. En México, el estado de Zacatecas es el tercer mayor productor de guayaba. En el sur del estado se encentra la región de Santiago el Chique que contribuye con esta producción. El objetivo del trabajo fue determinar la humedad, los °Brix, la acidez titulable, el pH, el contenido en ácido ascórbico, el color, así como el contenido en polifenoles totales y la capacidad antioxidante de tres variedades de guayaba (Blanca, China y Fresa), adquiridas en el año 2022 con productores de la localidad de Santiago el Chique, Zacatecas. Los análisis se realizaron en el laboratorio de Investigación e inocuidad de alimentos, del programa de académico de nutrición de la Universidad Autónoma de Zacatecas. Los resultados mostraron diferencias significativas en prácticamente todos los parámetros analizados, salvo en el caso del porcentaje de humedad. Se destacó la alta concentración de ácido ascórbico en la guayaba &#8216;Fresa&#8217; frente a las demás variedades.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Guava (Psidium guajava L.) is a fruit highly prized for its nutritional value and antioxidant capacity. In Mexico, the state of Zacatecas is the third largest guava producer. In the south of the state is the region of Santiago el Chique, which contributes to this production. This work aimed to determine the moisture, °Brix, titratable acidity, pH, ascorbic acid content, color, as well as the content of total polyphenols and antioxidant capacity of three varieties of guava (Blanca, China and Fresa), acquired in 2022 with producers in the locality of Santiago el Chique, Zacatecas. The analyses were conducted in the Food Research and Safety Laboratory of the nutrition academic program of the Autonomous University of Zacatecas. The results showed significant differences in practically all the parameters analyzed, except in the case of the percentage of moisture. Compared to the other varieties, the high concentration of ascorbic acid in the &#8216;Fresa&#8217; guava stands out.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Psidium guajava L.]]></kwd>
<kwd lng="es"><![CDATA[fitoquímicos]]></kwd>
<kwd lng="es"><![CDATA[vitamina C]]></kwd>
<kwd lng="en"><![CDATA[Psidium guajava L.]]></kwd>
<kwd lng="en"><![CDATA[phytochemicals]]></kwd>
<kwd lng="en"><![CDATA[vitamin C]]></kwd>
</kwd-group>
</article-meta>
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