<?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>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2019000100106</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2019.0.178</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Valorization of mango (Mangifera indica L.) pericarp powders as an alternative for the generation of functional foods]]></article-title>
<article-title xml:lang="es"><![CDATA[Valoración de polvos de cáscara de mango (Mangifera indica L.) como una alternativa para la generación de alimentos funcionales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintana-Obregón]]></surname>
<given-names><![CDATA[Eber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[San Martín-Hernández]]></surname>
<given-names><![CDATA[César]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Ortiz]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[Culiacán Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A.C.  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>22</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2019000100106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2019000100106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2019000100106&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Mango pericarp powders (Mangifera indica L.) of Ataulfo, Keitt and Tommy Atkins cultivars were obtained by dehydration and grinding. The content of moisture, ash, fat, dietary fiber, antioxidant capacity and total phenols was evaluated. The cultivar with functional ingredient potential was Ataulfo with antioxidant capacity of 34,811 &#956;mol)! ET g-1 and 7578 mg EAG 100 g-1 total phenol, and dietary fiber ~ 20 %. All three cultivars can be considered as ingredients for adding or enriching fiber in food formulations.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los polvos de pericarpio de mango (Mangifera indica L.) de los cultivares Ataulfo, Keitt y Tommy Atkins se obtuvieron por deshidratación y molienda. Se evaluó el contenido de humedad, ceniza, grasa, fibra, capacidad antioxidante y fenoles totales. El cultivar con potencial de ingrediente funcional fue Ataulfo, en el que el polvo del pericarpio mostró una capacidad antioxidante de 34,811 &#956;mol ET g-1 y 7578 mg de EAG 100 g-1 de fenoles totales. Los tres cultivares evaluados pueden considerarse como ingredientes para agregar o enriquecer la fibra en formulaciones de alimentos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[mango]]></kwd>
<kwd lng="en"><![CDATA[pericarp]]></kwd>
<kwd lng="en"><![CDATA[nutritional]]></kwd>
<kwd lng="en"><![CDATA[functional]]></kwd>
<kwd lng="en"><![CDATA[powder]]></kwd>
<kwd lng="es"><![CDATA[mango]]></kwd>
<kwd lng="es"><![CDATA[pericarpio]]></kwd>
<kwd lng="es"><![CDATA[nutricional]]></kwd>
<kwd lng="es"><![CDATA[funcional]]></kwd>
<kwd lng="es"><![CDATA[polvo]]></kwd>
</kwd-group>
</article-meta>
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</ref-list>
</back>
</article>
