<?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>S0187-73802024000100019</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2024.1.19</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Influencia en la capacidad antioxidante de los fenoles totales, vitamina C y color en frutas]]></article-title>
<article-title xml:lang="en"><![CDATA[Influence of total phenolics, vitamin C and color on fruits antioxidant capacity]]></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[Torres-Hernández]]></surname>
<given-names><![CDATA[Daniela Mariel]]></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[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 Ciencias Químicas ]]></institution>
<addr-line><![CDATA[Zacatecas ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Zacatecas Unidad Académica de Enfermería Área de Ciencias de la Salud]]></institution>
<addr-line><![CDATA[Zacatecas ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2024</year>
</pub-date>
<volume>47</volume>
<numero>1</numero>
<fpage>19</fpage>
<lpage>26</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802024000100019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802024000100019&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802024000100019&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las frutas constituyen uno de los pilares en la dieta, su consumo frecuente está asociado a un óptimo estado de salud. Su color es un indicador tanto de la calidad comercial como funcional. Son una excelente fuente de agua, de nutrientes como la vitamina C y de diversos compuestos bioactivos con propiedades antioxidantes. La capacidad antioxidante, suele estar influenciada por la concentración global de compuestos como la vitamina C, tocoferoles, carotenoides y compuestos fenólicos, algunos de ellos incluso responsables a su vez del pigmento y coloración característica de las frutas. El objetivo de este estudio fue cuantificar el contenido en fenoles totales (método Folin-Ciocalteu) y vitamina C para determinar su influencia en la capacidad antioxidante (métodos ABTS&#8226;+ y DPPH) en cuatro frutas con color (Coordenadas CIE L*a*b*) diferente [guayaba (Psidium guajava), fresa (Fragaria × ananassa), kiwi (Actinidia deliciosa) y papaya (Carica papaya)]. El diseño experimental fue completamente al azar de un solo factor, con cuatro niveles y tres repeticiones. Se observaron diferencias estadísticamente significativas en la acidez total, el pH y el contenido de ácido ascórbico, destacando la guayaba por su mayor concentración en este último parámetro (288.4 mg 100 g-1), así como en el contenido fenólico total (199.2 mg de GAE 100 g-1). Se observaron diferencias significativas en la capacidad antioxidante en función del método de análisis. La fresa (81.9 µmol TEAC 100 g-1) destacó por la mayor capacidad antioxidante en el método DPPH. Se observó correlación positiva fuerte (r = 0.9597) entre el ácido ascórbico y el contenido fenólico total. La alta concentración de vitamina C en la guayaba no supuso una mayor capacidad antioxidante, lo que apunta a una mayor influencia del contenido fenólico total en esta propiedad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Fruits are one of the pillars of the diet, their frequent consumption is associated with an optimal state of health. Its color is an indicator of both commercial and functional quality. They are an excellent source of water, nutrients such as vitamins and various bioactive compounds with antioxidant properties. The antioxidant capacity is usually influenced by the overall concentration of compounds such as vitamin C, tocopherols, carotenoids and phenolic compounds, some of them are even responsible in turn for the pigment and characteristic color of fruits. The aim of this study was to quantify the content of total phenols (Folin-Ciocalteu method) and vitamin C to determine their influence on antioxidant capacity (ABTS&#8226;+ and DPPH methods) in four fruits with different color (CIE coordinates L*a*b*) [guava (Psidium guajava), strawberry (Fragaria × ananassa), kiwifruit (Actinidia deliciosa) and papaya (Carica papaya)]. The experimental design was completely randomized, single-factor, with four levels and three replicates. Statistically significant differences were observed in total acidity, pH and ascorbic acid content, with guava standing out for its higher concentration in the latter parameter (288.4 mg 100 g-1), as well as in total phenolic content (199.2 mg of GAE 100 g-1). Significant differences in the antioxidant capacity were observed depending on the analytical technique. Strawberry (81.9 µmol TEAC 100 g-1) stood out for its increased antioxidant capacity with the DPPH method. Strong positive correlation (r = 0.9597) was observed between ascorbic acid and total phenolic content. The high concentration of vitamin C in guava did not lead to a higher antioxidant capacity, which points to a greater influence of the total phenolic content on this property.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Color]]></kwd>
<kwd lng="es"><![CDATA[fitoquímicos]]></kwd>
<kwd lng="es"><![CDATA[frutas]]></kwd>
<kwd lng="es"><![CDATA[vitamina C]]></kwd>
<kwd lng="en"><![CDATA[Color]]></kwd>
<kwd lng="en"><![CDATA[fruits]]></kwd>
<kwd lng="en"><![CDATA[phytochemicals]]></kwd>
<kwd lng="en"><![CDATA[vitamin C]]></kwd>
</kwd-group>
</article-meta>
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