<?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>1405-2768</journal-id>
<journal-title><![CDATA[Polibotánica]]></journal-title>
<abbrev-journal-title><![CDATA[Polibotánica]]></abbrev-journal-title>
<issn>1405-2768</issn>
<publisher>
<publisher-name><![CDATA[Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-27682021000200135</article-id>
<article-id pub-id-type="doi">10.18387/polibotanica.52.10</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Comparación proximal en cacao (Theobroma cacao) y Pataxte (T. bicolor) de Tabasco y Chiapas, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Proximal comparison in cocoa (Theobroma cacao) and Pataxte (T. bicolor) of Tabasco and Chiapas, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tinajero-Carrizales]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Pérez]]></surname>
<given-names><![CDATA[A.L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Castillejos]]></surname>
<given-names><![CDATA[G.C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castañón-Nájera]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruíz-Salazar]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Tamaulipas Unidad Académica Multidisciplinaria Reynosa ]]></institution>
<addr-line><![CDATA[Reynosa Tamaulipas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica de Ciencias Biológicas ]]></institution>
<addr-line><![CDATA[Villahermosa Tabasco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<numero>52</numero>
<fpage>135</fpage>
<lpage>149</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-27682021000200135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-27682021000200135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-27682021000200135&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: En México, las principales zonas productoras de cacao (Theobroma cacao) y pataxte (T. bicolor) se encuentran en los estados de Tabasco y Chiapas. El cacao y pataxte se consumen de diversas maneras, de entre las cuales la más común es la mezcla de maíz y cacao (pozol). El objetivo del presente trabajo fue realizar la caracterización proximal de semilla de las variedades de cacao: Guayaquil, Criollo, Calabacillo, Patastillo y Pataxte. Se colectaron frutos maduros de cacao y pataxte en 43 localidades de Tabasco y Chiapas. A las colectas se les determinó: contenido de humedad, proteína, ceniza, grasa, fibra e hidratos de carbono. Con la finalidad de determinar diferencias estadísticas significativas entre los distintos parámetros analizados, se realizó una prueba de comparación mediante la prueba de Duncan; además, del análisis multivariado, de componentes principales (ACP) y conglomerados (AC). Los resultados indicaron que no existen diferencias significativas (&#945;= 0.05) para contenido de ceniza e hidratos de carbono entre las colectas estudiadas de cacao y pataxte. Respecto al contenido de fibra y humedad, el Pataxte presentó diferencias (3.1 ( 0.8 y 20.5 ( 12.0 g/100 g), mientras que las variedades Calabacillo y Patastillo, mostraron mayor contenido de proteínas (18.9 ( 7.5 y 17.2 ( 6.1 g/100g, respectivamente), la mayor cantidad de hidratos de carbono y menor contenido de fibra correspondió a la variedad &#8220;Guayaquil&#8221; (37.3 ( 11.9 y 1.8 ( 0.6 g/100 g, respectivamente). Los resultados encontrados en esta investigación presentan un panorama general del contenido proximal de las colectas de cacao y pataxte que se cultivan en los Estados de Tabasco y Chiapas, y con base en ello pueden seleccionarse de acuerdo con el atributo de interés que requiera el productor, para su venta a la industria chocolatera.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: In Mexico, the main producing areas for cocoa (Theobroma cacao) and pataxte (T. bicolor) are in Tabasco and Chiapas states. Cocoa and pataxte are consumed in different ways; the most common is the mixture corn and cocoa (pozol). The aim of this study was to carry out the proximal analysis in seeds of cocoa varieties: Guayaquil, Criollo, Calabacillo, Patastillo, and Pataxte. Ripe fruits of cocoa and pataxte were collected in 43 localities in Tabasco and Chiapas. The collections were determined: moisture content, protein, ash, fat, fiber, and carbohydrates. With the means of the evaluated characteristics, Duncan's mean comparison test, and multivariate principal component (PCA) and cluster (AC) analyzes were performed. No differences were found for ash and carbohydrates content between cocoa and pataxte studied. Regarding fiber and moisture content, pataxte presented differences (3.1 ( 0.8 and 20.5 ( 12.0 g / 100 g), while Calabacillo and Patastillo showed more protein content (18.9 ( 7.5 and 17.2 ( 6.1 g / 100g), the highest content of carbohydrates and the lowest fiber corresponded to &#8220;Guayaquil&#8221; variety (37.3 ( 11.9 and 1.8 ( 0.6 g / 100 g). The results found in this research present a general panorama of cocoa and pataxte proximal content that are cultivated in the states of Tabasco and Chiapas and based on this they can be selected according to the attribute of interest that the producer requires for chocolate industries.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Análisis bromatológico]]></kwd>
<kwd lng="es"><![CDATA[contenido de grasas]]></kwd>
<kwd lng="es"><![CDATA[cacao]]></kwd>
<kwd lng="es"><![CDATA[pataxte]]></kwd>
<kwd lng="es"><![CDATA[proteína]]></kwd>
<kwd lng="en"><![CDATA[Bromatological analysis]]></kwd>
<kwd lng="en"><![CDATA[Fat content]]></kwd>
<kwd lng="en"><![CDATA[Cocoa varieties]]></kwd>
<kwd lng="en"><![CDATA[Protein]]></kwd>
</kwd-group>
</article-meta>
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