<?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>S1405-888X2020000100100</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2020.0.205</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Bioaccesibilidad y cinética de liberación in vitro de compuestos fenólicos en algunas salsas de la cocina mexicana]]></article-title>
<article-title xml:lang="en"><![CDATA[Bioaccessibility and in vitro kinetics release of phenolic compounds in some Mexican cuisine sauces]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Perales-Vázquez]]></surname>
<given-names><![CDATA[Guadalupe del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mercado-Mercado]]></surname>
<given-names><![CDATA[Gilberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosa]]></surname>
<given-names><![CDATA[Laura A. de la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sáyago-Ayerdi]]></surname>
<given-names><![CDATA[Sonia G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Tepic Laboratorio Integral de Investigación en Alimentos]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas Depto. de Ciencias Químico Biológicas]]></institution>
<addr-line><![CDATA[Ciudad Juárez ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>23</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2020000100100&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2020000100100&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2020000100100&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las salsas en la cocina mexicana son consideradas un complemento fundamental de todos los platillos. En este trabajo se prepararon cuatro tipos de salsas mexicanas (SM): salsa roja cruda (SRCr), salsa roja cocinada (SRC), salsa verde cruda (SVCr) y salsa verde cocinada (SVC), se evaluó el porcentaje de bioaccesibilidad (%BA) y la velocidad de liberación de los compuestos fenólicos (CF) presentes en las SM. Se identificaron y cuantificaron por HPLC-MS los CF liberados de las SM en las diferentes etapas de un modelo de digestión in vitro. El %BA fue del 50% para la SRCr y hasta 62% para la SRC, valores semejantes presentaron la SVC y la SVCr. En la fracción intestinal se identificaron compuestos como catequina y galocatequín galato en los cuatro tipos de SM. La velocidad de liberación de los CF más alta fue de 3.70 mg EAG/min en la SRC y 2.16 mg EAG/min en la SVC. Los resultados sugieren una rápida liberación de los CF en ambas salsas rojas, sin embargo, esto no afecta la liberación final de los CF. Evaluar la BA de los CF de diferentes alimentos permite conocer cuántos y cuáles son los CF que potencialmente pueden estar biodisponibles en el organismo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The sauces in Mexican cuisine are considered as a fundamental complement for all dishes. In this work, four types of Mexican sauces (SM) were prepared: raw red sauce (SRCr), cooked red sauce (SRC), raw green sauce (SVCr), and cooked green sauce (SVC). The bioaccessibility percentage (% BA) and release rate of the phenolic compounds (CF) present in the SM was evaluated. CF released from the SM were identified and quantified by HPLC-MS in different stages of an in vitro digestion model. The % BA was ranged from 50% for the SRCr up to 62% for the SRC, similar values were obtained for SVC and SVCr. In the intestinal fraction, compounds such as, catechin and gallocatequin gallate were identified in the four types of SM. The highest PC release rate was 3.70 mg GAE/min in the SRC and 2.16 mg GAE/min in the SVC. These results suggest a rapid release of the CF in both red sauces, however, this does not affect the final CF release. Evaluation % BA of CF from different foods allows us to know how many and which are the PC that can be potentially bioavailable in the body.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[salsas mexicanas]]></kwd>
<kwd lng="es"><![CDATA[bioaccesibilidad]]></kwd>
<kwd lng="es"><![CDATA[cinética de liberación]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[modelo de digestión in vitro]]></kwd>
<kwd lng="en"><![CDATA[mexican sauces]]></kwd>
<kwd lng="en"><![CDATA[bioaccessibility]]></kwd>
<kwd lng="en"><![CDATA[release kinetics]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[in vitro digestion model]]></kwd>
</kwd-group>
</article-meta>
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<article-title xml:lang=""><![CDATA[An optimized method for extraction and characterization of phenolic compounds in Dendranthema indicum var. aromaticum flower]]></article-title>
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<year>2019</year>
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