<?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>S1405-27682023000200183</article-id>
<article-id pub-id-type="doi">10.18387/polibotanica.56.10</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Flavonoids, anthocyanins and total macronutrients in handmade products of blackberry (Rubus sp) from Atecaxil, Veracruz, Mexico]]></article-title>
<article-title xml:lang="es"><![CDATA[Flavonoides, antocianinas y macronutrientes totales en productos artesanales de zarzamora(Rubus sp) de Atecáxil, Veracruz, México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Felipe-Mendoza]]></surname>
<given-names><![CDATA[Neil Abdiel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Hernández]]></surname>
<given-names><![CDATA[María de Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Benítez]]></surname>
<given-names><![CDATA[María del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-González]]></surname>
<given-names><![CDATA[Karla Daniela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Molina-Torres]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alvarado-Olivarez]]></surname>
<given-names><![CDATA[Mayvi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Pelayo]]></surname>
<given-names><![CDATA[Vianey del Rocío]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Facultad de Biología ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Facultad de Ciencias Agrícolas  ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Politécnico Nacional Laboratorio de Fitobioquímica Departamento de Biotecnología y Bioquímica]]></institution>
<addr-line><![CDATA[Irapuato Guanajuato]]></addr-line>
<country>Mex</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Veracruzana Instituto de Neuroetologia ]]></institution>
<addr-line><![CDATA[Xalapa-Enríquez Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<numero>56</numero>
<fpage>183</fpage>
<lpage>201</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-27682023000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-27682023000200183&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-27682023000200183&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The fruit of blackberry (Rubus fruticosus) bush is considered high in fiber, vitamins, mineral and some components are considered as antioxidants, they stand out by their therapeutic properties. Nevertheless, it is important to determine if these antioxidants are still retained in processed food; and to provide the consumer nutrimental information of this product, which has been in great demand in the central region of the State of Veracruz. The main objective was to determine the total contents of flavonoids and anthocyanins in jelly and handmade blackberry liqueur; as well as the amount of total carbohydrates, lipids and proteins contained in these products, produced in Atecaxil, Veracruz, Mexico. A preliminary phytochemical analysis and High Performance Thin Layer Chromatography (HPTLC) were performed on fruits, liquor and jelly of blackberry handmade. Total flavonoids and anthocyanins were quantified by spectrophotometry, during the three years of production. In the three samples there was a higher presence of alkaloids and flavonoids (+++). Bands purple color to light purple were observed on the chromatography plate (Rf 0.2 a 0.3), they are characteristic of anthocyanins. During the three years of production, the concentration of flavonoids of flavonoids and anthocyanins were similar, comparing between the products, there is a greater concentration of total flavonoids in jelly (43.6 mg) than in liqueur (16.0 mg). Anthocyanins were found in higher concentration in the blackberry jelly (59.3mg) than in the blackberry liqueur (23.6 mg). Both products recovered total flavonoids and anthocyanins, after the processing of the blackberry fruit. The handmade liqueur had an energetic value of 82.48kJ/19.7 kcal per 15 mL, 3.5g of carbohydrates, 0,1 g of lipids and 0.1 g of total protein, 33 serving per container (each portion or serving of 15 mL). In the artisanal blackberry jelly there was an energetic value of 110.11kJ/26.3 kcal per 10 g, 6g of carbohydrates, 0.1 g of lipids and 0.1 g of total protein, 34 portions each container (each portion of 10g). These products could compete in the handmade market, because the total flavonoids and anthocyanins are still preserved during the fabrication of the product; which could provide important information to the consumer.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El fruto de zarzamora (Rubus fruticosus) es considerado alto en fibra, vitaminas, minerales y antioxidantes y se destacan por tener propiedades terapéuticas. Sin embargo, es importante determinar si estos antioxidantes aún se conservan en alimentos o frutas procesados; y brindar al consumidor información nutricional de este producto, el cual ha tenido una gran demanda en la región centro del Estado de Veracruz. El objetivo principal fue determinar los contenidos totales de flavonoides y antocianinas en la mermelada y licor de zarzamora artesanal; así como la cantidad de carbohidratos, lípidos y proteínas totales en estos productos, elaborados en Atecaxil, Veracruz, México. Se realizó un tamiz fitoquímico preliminar cualitativa y Cromatografía en Capa Fina de Alta Resolución (HPTLC, por sus siglas en inglés) en frutos, licor y mermelada artesana de zarzamora l. Los flavonoides y antocianinas totales se cuantificaron en la mermelada y licor artesanal de zarzamora por espectrofotometría, durante los tres años de producción. Con la prueba fitoquímica cualitativa, se encontró mayor presencia (+++) de alcaloides y flavonoides tanto en el fruto como en ambos productos artesanales. Se observó en la placa cromatográfica, bandas de color púrpura a púrpura claro, que son características de las antocianinas (Rf 0.2 a 0.3). Durante los tres años de producción la concentración de flavonoides y antocianinas fue similar, comparando entre los productos, hay mayor cantidad de flavonoides totales en la mermelada (43,6 mg) que en el licor (16,0 mg). Las antocianinas se encontraron en mayor cantidad en la mermelada de mora (59,3 mg) que en el licor de mora (23,6 mg). El licor de zarzamora artesanal se encontró un valor energético de 82,48 kJ/19,7 kcal por 15 mL, 3,5 g de carbohidratos, 0,1 g de lípidos y 0,1 g de proteína total, 33 porciones por envase (cada porción de 15mL). En la mermelada de zarzamora artesanal se encontró un valor energético de 110.11kJ/26.3 kcal por 10 g, 6g de carbohidratos, 0.1 g de lípidos y 0.1 g de proteína total, 34 porciones cada envase (cada porción de 10 g). Estos productos artesanales podrían competir en el mercado; debido que aún se preservan los flavonoides y antocianinas, y su valor energético podría proporcionar información importante al consumidor.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimento]]></kwd>
<kwd lng="es"><![CDATA[productos comerciales]]></kwd>
<kwd lng="es"><![CDATA[Rubus sp.]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[fitoquímicos]]></kwd>
<kwd lng="en"><![CDATA[Functional foods]]></kwd>
<kwd lng="en"><![CDATA[Craft products]]></kwd>
<kwd lng="en"><![CDATA[Rubus sp.]]></kwd>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[Phytochemical]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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