<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562020000200128</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v22i2.1254</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Impacto en la formación de acrilamida a partir de aditivos de especias culinarias con actividad antioxidante]]></article-title>
<article-title xml:lang="en"><![CDATA[Impact on acrylamide formation from culinary spice additives with antioxidant activity]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Graciano Cristóbal]]></surname>
<given-names><![CDATA[María Josefina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sumaya Martínez]]></surname>
<given-names><![CDATA[María Teresa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez Carpena]]></surname>
<given-names><![CDATA[Javier Germán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bautista Rosales]]></surname>
<given-names><![CDATA[Pedro Ulises]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Ruiz]]></surname>
<given-names><![CDATA[Edgar Iván]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Herrera]]></surname>
<given-names><![CDATA[Leticia Mónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Nahuatt]]></surname>
<given-names><![CDATA[Gibran]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nayarit Secretaría de Investigación y Posgrado Unidad de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación y Transferencia Tecnológica Laboratorio de Ciencia y Tecnología de la Carne ]]></institution>
<addr-line><![CDATA[Tepic Nayarit]]></addr-line>
<country>México</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>22</volume>
<numero>2</numero>
<fpage>128</fpage>
<lpage>135</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562020000200128&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562020000200128&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562020000200128&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Las especias culinarias son fuente importante de compuestos fenólicos que presentan actividad antioxidante, se han utilizado desde hace siglos para la conservación de alimentos y ampliar su vida de anaquel, así como mitigar los efectos negativos de la exposición de los alimentos a altas temperaturas. El uso de tratamientos térmicos en los alimentos ricos en carbohidratos como las papas fritas puede provocar la formación de diversos productos de la reacción de Maillard o glicotoxinas, entre ellos la acrilamida, la cual presenta actividad carcinogénica. Existen algunos estudios que reportan que la aplicación de una película de especias culinarias con actividad antioxidante puede inhibir la formación de acrilamida durante el freído de papas. Sin embargo, solo algunas investigaciones reportan lo contrario. El objetivo del presente estudio fue evaluar el efecto antioxidante de cinco aditivos comestibles elaborados con distintas especias culinarias sobre el contenido de acrilamida en papas fritas tipo a &#8220;la Francesa&#8221;. Los análisis fueron realizados mediante cromatografía de líquidos de alta resolución-espectrometría de masas. Los resultados indican que los cinco aditivos provocaron un efecto discordante, pues no lograron inhibir la formación de acrilamida como se esperaba sino que por el contrario promovieron su formación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Culinary spices are an important source of phenolic compounds that have antioxidant activity, they have been used for centuries to preserve food and extend their shelf life, as well as mitigate the negative effects of food exposure to high temperatures. The use of heat treatments in carbohydrate-rich foods such as French fries can cause de formation of various products of the Maillard reaction or glycotoxins, including acrylamide, which has carcinogenic activity. There are some studies that report that the application of a film of species culinary with antioxidant activity can inhibit acrylamide formation during potato frying. However, only some research reports otherwise. The objective of the present study was to evaluate the antioxidant effect of five edible additives made with different culinary spices on the acrylamide content in French fries. The analyzes were performed by high performance liquid chromatography-mass spectrometry. The results indicate that the five additives caused a discordant effect, since the failed to inhibit acrylamide formation as expected but instead promoted its formation.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[especias culinarias]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[aditivos]]></kwd>
<kwd lng="es"><![CDATA[acrilamida]]></kwd>
<kwd lng="es"><![CDATA[cromatografía de líquidos]]></kwd>
<kwd lng="en"><![CDATA[culinary spices]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[additives]]></kwd>
<kwd lng="en"><![CDATA[acrylamide]]></kwd>
<kwd lng="en"><![CDATA[liquid chromatography]]></kwd>
</kwd-group>
</article-meta>
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