<?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>S1405-888X2023000100104</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2023.561</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización fisicoquímica y compuestos bioactivos en los frutos de pitaya (Stenocereus thurberi) de cuatro colores]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical characterization and bioactive compounds in pitaya (Stenocereus thurberi) fruits of four colors]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hinojosa-Gómez]]></surname>
<given-names><![CDATA[Jeny]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muy-Rangel]]></surname>
<given-names><![CDATA[María D.]]></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. Laboratorio de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[Culiacán Rosales Sinaloa]]></addr-line>
<country>México</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>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2023000100104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2023000100104&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2023000100104&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En los frutos de pitaya silvestre (Stenocereus thurberi) se distinguen cuatro tipos diferentes de coloración (rojo, tinto, amarillo y anaranjado); el estudio se realizó en su estado de maduración y con base en los que presentaron estos colores, para a través de un análisis químico determinar su color, composición mineral, calidad química y nutracéutica. Los frutos tuvieron en promedio 83 % de humedad, 0.8 % de cenizas y 0.1 % de grasa. Los mayores contenidos de fibra total fueron de (38 g kg-1), SST (13.5 °Brix), glucosa (12.6 g 100 g-1), fructosa (6.1 g 100g-1), fenoles totales (1.9 mg EAG g-1) y capacidad antioxidante (ORAC, ABTS+) para el color anaranjado. Los valores altos de betacianinas (125.4 mg 100 g-1) y betaxantinas (275.1 mg 100 g-1) son valores reportados para el color tinto que también contiene un número mayor de minerales (K, Ca, Mg, Fe y Mn), seguidos de los frutos rojos con (N, Na y Cu), anaranjados (P, Zn) y amarillos (N, K). Los valores del ángulo de matiz para la pulpa en los cuatro colores de la pitaya se situaron en la región amarillenta-rojiza, revelando el color visual para cada fruto con el uso del software ColorHexa. La variabilidad en las características evaluadas estuvo influenciada por el color del fruto de pitaya.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In the fruits of wild pitaya (Stenocereus thurberi) four different types of coloration are distinguished (red, red, yellow and orange); The study was carried out in its state of maturation and based on those that presented these colors, in order to determine its color, mineral composition, chemical and nutraceutical quality through a chemical analysis. The fruits had an average of 83 % humidity, 0.8 % ash and 0.1 % fat. The highest contents of total fiber were (38 g kg-1), TSS (13.5 °Brix), glucose (12.6 g 100 g-1), fructose (6.1 g 100g-1), total phenols (1.9 mg EAG g-1) and antioxidant capacity (ORAC, ABTS+) for the orange color. The high values of betacyanins (125.4 mg 100 g-1) and betaxanthins (275.1 mg 100 g-1) are values reported for the red color that also contains a greater number of minerals (K, Ca, Mg, Fe and Mn), followed by red fruits with (N, Na and Cu), orange (P, Zn) and yellow (N, K). The values of the hue angle for the pulp in the four colors of the pitaya were located in the yellowish-reddish region, revealing the visual color for each fruit with the use of the ColorHexa software. The variability in the evaluated characteristics was influenced by the color of the pitaya fruit.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Stenocereus thurberi]]></kwd>
<kwd lng="es"><![CDATA[betalaínas]]></kwd>
<kwd lng="es"><![CDATA[minerales]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[azúcares]]></kwd>
<kwd lng="en"><![CDATA[Stenocereus thurberi]]></kwd>
<kwd lng="en"><![CDATA[betalains]]></kwd>
<kwd lng="en"><![CDATA[minerals]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[sugars]]></kwd>
</kwd-group>
</article-meta>
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