<?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>S0187-73802024000400377</article-id>
<article-id pub-id-type="doi">10.35196/rfm.2024.4.377</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Minerales en semillas de cachichín (Oecopetalum mexicanum) sometidas a diferentes tratamientos térmicos]]></article-title>
<article-title xml:lang="en"><![CDATA[Minerals in seeds of cachichin (Oecopetalum mexicanum) subjected to different heat treatments]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Mora]]></surname>
<given-names><![CDATA[Alejandro Esli]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Trejo-Téllez]]></surname>
<given-names><![CDATA[Libia Iris]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Corredor]]></surname>
<given-names><![CDATA[José Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Merino]]></surname>
<given-names><![CDATA[Fernando Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Amatlán de Los Reyes Veracruz]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[Texcoco Estado de México]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>47</volume>
<numero>4</numero>
<fpage>377</fpage>
<lpage>384</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802024000400377&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802024000400377&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802024000400377&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El cachichín (Oecopetalum mexicanum Greenm. &amp; C.H. Thomps.) es un árbol silvestre nativo de la Sierra de Misantla, Veracruz, México, que produce un fruto con semilla comestible, a la que se le atribuyen importantes propiedades nutricionales y nutracéuticas gracias a su contenido de componentes proteicos, antioxidantes e hipoglucémicos. Para su consumo, de forma tradicional la semilla es sometida a diferentes tratamientos térmicos que pueden afectar su composición nutrimental. A la fecha, no se cuenta con un estudio detallado de la concentración de minerales en la semilla de cachichín, ni de la forma en que tal concentración es afectada por los tratamientos térmicos a los que la semilla es sometida. El objetivo de este estudio fue determinar las concentraciones de los minerales N, P, K, Ca, Mg y S (macronutrimentos), así como las de Fe, Zn, Cu, Mn, B y Ni (micronutrimentos) en frutos con semillas crudas (T1), cocidas a 100 °C por 15 min (T2, cocidas por hervor), con tostado tradicional (T3, 180 °C por 20 min) y con tostado controlado (T4, 134 °C por 25 min). Las concentraciones de Ca, Zn, B y Ni no fueron afectadas por los tratamientos probados. Para N se observaron diferencias significativas entre el tratamiento tostado tradicional (2497 mg 100 g-1 en peso seco) y el hervido (T2) (2030 mg 100 g-1 p.s.). El tostado tradicional (T3) incrementó significativamente las concentraciones de P (181 mg 100 g-1 p.s.), Mg (139 mg 100 g-1 p.s.), Cu (1.015 mg 100 g-1 p.s.) y Mn (0.796 mg 100 g-1 p.s.) respecto a los demás tratamientos, y también aumentaron las concentraciones de K (429 mg 100 g-1 p.s.) y S (116 mg 100 g-1 p.s.) en comparación con los demás tratamientos, excepto respecto a semillas crudas (T1). La menor concentración de N se observó en semillas cocidas (T2). Se concluye que el tostado tradicional (T3) puede mejorar la concentración de algunos minerales que contribuyen a un mejor valor nutrimental de las semillas de cachichín.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Summary Cachichin (Oecopetalum mexicanum Greenm. &amp; C.H. Thomps.) is a wild tree native to the Sierra de Misantla, Veracruz, Mexico, that produces an edible seed-bearing fruit to which important nutritional and nutraceutical properties are attributed due to its content of protein, antioxidant and hypoglycemic components. For consumption, the seed is traditionally subjected to different heat treatments that can affect its nutritional composition. To date, there is no detailed study on the concentration of minerals in the cachichin seed, nor of how this concentration is affected by the heat treatments to which the seed is subjected. The aim of this study was to determine the concentrations of the mineral elements N, P, K, Ca, Mg and S (macronutrients), as well as those of Fe, Zn, Cu, Mn, B and Ni (micronutrients) in cachichin fruits with raw seeds (T1), cooked at 100 °C for 15 min (T2, boiled), with traditional toasting (T3, 180 °C for 20 min) and with controlled toasting (T4, 134°C for 25 min). The concentrations of Ca, Zn, B and Ni were not affected by the tested treatments. For N, significant differences were observed between the traditional toasting treatment (2497 mg 100 g-1 dry weight) and the boiled treatment (2030 mg 100 g-1 d.w.). Traditional toasting (T3) significantly increased the concentrations of P (181 mg 100 g-1 d.w.), Mg (139 mg 100 g-1 d.w.), Cu (1.015 mg 100 g-1 d.w.) and Mn (0.796 mg 100 g-1 d.w.) compared to the other treatments, and also increased the concentrations of K (429 mg 100 g-1 d.w.) and S (116 mg 100 g-1 d.w.) compared to the other treatments, except when compared to raw seeds (T1). The lowest concentration of N was observed in cooked seeds (T2). It is concluded that traditional toasting (T3) can improve the concentration of some mineral elements that contribute to a better nutritional value of cachichin seeds.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Macronutrimentos]]></kwd>
<kwd lng="es"><![CDATA[Metteniusaceae]]></kwd>
<kwd lng="es"><![CDATA[micronutrimentos]]></kwd>
<kwd lng="es"><![CDATA[reacción de Maillard]]></kwd>
<kwd lng="es"><![CDATA[semilla comestible]]></kwd>
<kwd lng="es"><![CDATA[tratamientos térmicos]]></kwd>
<kwd lng="es"><![CDATA[valor nutritivo]]></kwd>
<kwd lng="en"><![CDATA[Edible seed]]></kwd>
<kwd lng="en"><![CDATA[Maillard reaction]]></kwd>
<kwd lng="en"><![CDATA[Metteniusaceae]]></kwd>
<kwd lng="en"><![CDATA[macronutrients]]></kwd>
<kwd lng="en"><![CDATA[micronutrients]]></kwd>
<kwd lng="en"><![CDATA[nutritionl value]]></kwd>
<kwd lng="en"><![CDATA[thermal treatments]]></kwd>
</kwd-group>
</article-meta>
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<name>
<surname><![CDATA[Rezanejad]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical constituents of green peel of Persian walnut (Juglans regia L.) fruit]]></article-title>
<source><![CDATA[Biomass Conversion and Biorefinery]]></source>
<year>2022</year>
<volume>14</volume>
<page-range>27519-24</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
