<?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>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802018000300245</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2018.3.245-253</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características nutricionales y nutracéuticas de hortalizas de uso ancestral en México]]></article-title>
<article-title xml:lang="en"><![CDATA[Nutritional and nutraceutical characteristics of vegetables of ancestral use in Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Román-Cortés]]></surname>
<given-names><![CDATA[Nallely R.]]></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[Castillo-González]]></surname>
<given-names><![CDATA[Ana Ma.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sahagún-Castellanos]]></surname>
<given-names><![CDATA[Jaime]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez-Arellanes]]></surname>
<given-names><![CDATA[Ma. Adelina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Fitotecnia ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Hospital de Pediatría Unidad de Investigación Médica en Farmacología de Productos Naturales Unidad Médica de Alta Especialidad]]></institution>
<addr-line><![CDATA[ CDMX]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2018</year>
</pub-date>
<volume>41</volume>
<numero>3</numero>
<fpage>245</fpage>
<lpage>253</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802018000300245&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802018000300245&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802018000300245&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En México, el consumo de verdolagas (Portulaca oleracea), quelites (Chenopodium spp.), quintoniles (Amaranthus spp.), huauzontles (Chenopodium spp.) y romeritos (Suaeda spp.) se mantiene desde épocas precolombinas. Actualmente, estas hortalizas forman parte de las costumbres y tradiciones culinarias y de la gran biodiversidad que se cultiva en el país; sin embargo, se desconoce su calidad nutricional y nutracéutica. El objetivo de este estudio fue evaluar el contenido de minerales, composición proximal y nutracéuticos para contribuir a la revalorización alimentaria de estas hortalizas. Los análisis de minerales y proximal se realizaron mediante métodos convencionales y las concentraciones de nutracéuticos por análisis espectrofotométricos. El análisis de varianza y la prueba de medias (Tukey, 0.05) mostraron que las verdolagas tuvieron las concentraciones mayores de N, P, Fe, Mg, Mn, Cu y Zn; los quintoniles presentaron los contenidos mayores de Ca en comparación con los de las hortalizas restantes. Los contenidos de carbohidratos en orden decreciente fueron en huauzontles &gt; quelites &gt; quintoniles &gt; verdolagas &gt; romeritos, y en fibra cruda fueron en huauzontles &gt; quelites &gt; verdolagas &gt; quintoniles &gt; romeritos. Los Quintoniles y verdolagas presentaron los niveles mayores de proteína (26.2 y 25.9 % respectivamente en base a peso fresco), los huauzontles y los quelites tuvieron el mayor contenido de compuestos fenólicos (432.9 y 420.2 mg equivalentes de ácido gálico 100 g-1 de peso freso, respectivamente), de flavonoides (135.3 y 117.0 mg equivalentes de quercetina 100 g-1 de peso fresco, respectivamente) y actividad antioxidante (83.3 y 88.8 % de inhibición de radicales libres, respectivamente). La actividad antioxidante en huauzontles se asoció con los contenidos de compuestos fenólicos y flavonoides.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary In Mexico, consumption of purslanes (Portulaca oleracea), quelites (Chenopodium spp.), quintoniles (Amaranthus spp.), huauzontles (Chenopodium spp.) and romeritos (Suaeda spp.) is maintained since pre-Columbian times. Nowadays, these vegetables are part of the customs and culinary traditions and of the great biodiversity cultivated in the country; however, their nutritional and nutraceutical quality are unknown. The objective of this study was to evaluate the mineral content, proximal composition and nutraceuticals to contribute to the food revaluation of these vegetables. The mineral and proximal analyses were performed by conventional methods and the nutraceutical concentrations by spectrophotometric analyses. The analysis of variance and the means test (Tukey, 0.05) showed that purslanes had the highest concentrations of N, P, Fe, Mg, Mn, Cu and Zn; quintoniles presented the highest content of Ca in comparison to that of the remaining vegetables. The carbohydrates contets in decreasing order were in huauzontles &gt; quelites &gt; quintoniles &gt; purslanes &gt; romeritos, and in crude fiber they were in huauzontles &gt; quelites &gt; purslanes &gt; quintoniles &gt; romeritos. Quintoniles and purslanes presented the highest levels of protein (26.2 and 25.9 % on fresh weight basis, respectively), huauzontles and quelites had the highest content of phenolic compounds (432.9 and 420.2 mg of gallic acid equivalents 100 g-1 fresh weight), flavonoids (135.3 y 117.0 mg equivalents of quercetin 100 g-1 fresh weight) and antioxidant activity (83.4 and 88.8 % inhibition of free radicals, respectively). The antioxidant activity in huauzontles was associated to the contents of phenolic compounds and flavonoids.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Nutracéuticos]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[proteína]]></kwd>
<kwd lng="es"><![CDATA[minerales]]></kwd>
<kwd lng="es"><![CDATA[hortalizas]]></kwd>
<kwd lng="en"><![CDATA[Nutraceuticals]]></kwd>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[protein]]></kwd>
<kwd lng="en"><![CDATA[minerals]]></kwd>
<kwd lng="en"><![CDATA[vegetables]]></kwd>
</kwd-group>
</article-meta>
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