<?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>S1665-14562021000100135</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v23i1.1314</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de la adición de cáscara y semilla deshidratada en la capacidad antioxidante de una pasta de tomate producida en Sinaloa]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of the addition of husk and dehydrated seed on the antioxidant capacity of a tomato paste produced in Sinaloa]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ponce Fernández]]></surname>
<given-names><![CDATA[Nora Estela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pollorena López]]></surname>
<given-names><![CDATA[Gregorio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosas Domínguez]]></surname>
<given-names><![CDATA[Cindy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Osuna Izaguirre]]></surname>
<given-names><![CDATA[Sandra Carmina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Peñuelas]]></surname>
<given-names><![CDATA[Vida Mariel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico Superior de Guasave  ]]></institution>
<addr-line><![CDATA[Guasave Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>23</volume>
<numero>1</numero>
<fpage>135</fpage>
<lpage>140</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562021000100135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562021000100135&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562021000100135&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo fue evaluar el efecto de la adición de semilla y cáscara deshidratada en la capacidad antioxidante de pasta de tomate. Los tratamientos fueron: Pasta control (PC), adicionada con 1 % (P1), 1.5 % (P1.5) y 3 % (P3) del subproducto seco (70 °C/6 h) (SCS). Se evaluó la capacidad antioxidante de 0 hasta la semana 24 de almacenamiento mediante determinación de fenoles totales, DPPH, TEAC y ORAC. El diseño experimental fue ANOVA de una vía y las diferencias entre promedios se evaluaron mediante Tukey (p&#8804;0.05). El contenido de fenoles totales fue mayor en SCS (58.92±1.29 mgEAG/g) a los demás tratamientos (p&#8804;0.05), que aumentaron al adicionar el subproducto. La inhibición mayor del radical DPPH fue en SCS, seguido de P3 (67.207±0.52 g/100 g), con relación directa entre la adición del subproducto y la capacidad antioxidante en P1 y P1.5 (p&gt;0.05). La capacidad antioxidante de SCS y P3 en ORAC (53.69±0.41 y 21.52±3.45 &#956;M ET/g) fue mayor que en TEAC (14.72±0.50 y 7.24±0.03 &#956;M TE/g), con la misma tendencia después de 24 semanas. Fenoles totales, DPPH, TEAC y ORAC disminuyeron respecto al tiempo. La adición de cáscara y semilla deshidratada modifica la capacidad antioxidante que se deteriora con el tiempo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective was to evaluate the effect of the addition dehydrated husk and seed in antioxidant capacity of tomato paste. Control Paste (PC) added with 1 % (P1), 1.5 % (P1.5) and 3 % (P3) of dried byproduct (70 °C/6 h) (SCS) were the treatments. Antioxidant capacity was evaluated at time 0 and week 24 of storage by total phenols, DPPH, TEAC and ORAC determination. The experimental design was one-way ANOVA and the differences between averages were evaluated by Tukey (p&#8804;0.05). SCS was the highest in total phenolic content (58.92±1.29 mg EAG/g), compared to the other treatments (p&#8804;0.05), which increased when adding byproduct. SCS had higher DPPH inhibition, followed by P3 (67.207±0.52 %), with a direct relationship between the addition of the by-product and the antioxidant capacity of P1 and P1.5 (p&gt;0.05). The antioxidant capacity of SCS and P3 in ORAC (53.69±0.41 and 21.52±3.45 &#956;M TE/g) was higher than in TEAC (14.72±0.50 and 7.24±0.03 &#956;M TE/g), with the same trend after 24 weeks of storage. Total phenols, DPPH, TEAC and ORAC decreased over time. The addition of dehydrated husk and seed modifies the antioxidant capacity that deteriorates over time.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Pasta de tomate]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[cascara y semilla de tomate]]></kwd>
<kwd lng="es"><![CDATA[subproducto]]></kwd>
<kwd lng="en"><![CDATA[Tomato paste]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[dehydrated husk and seed]]></kwd>
<kwd lng="en"><![CDATA[byproduct]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Abouel-Yazeed]]></surname>
<given-names><![CDATA[A. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Abou-Tor]]></surname>
<given-names><![CDATA[E. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Boriy]]></surname>
<given-names><![CDATA[E. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Utilization of husk tomato fruit seeds powder in some foodstuff]]></article-title>
<source><![CDATA[J. Food and Dairy Sci.]]></source>
<year>2019</year>
<volume>10</volume>
<numero>8</numero>
<issue>8</issue>
<page-range>281-8</page-range><publisher-name><![CDATA[Mansoura Univ.]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Brand-Williams]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Cuvelier]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Berset]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Use of a free radical method to evaluate antioxidant activity]]></article-title>
<source><![CDATA[LWT- J. Food Sci. Technol.]]></source>
<year>1995</year>
<volume>28</volume>
<page-range>25-30</page-range></nlm-citation>
</ref>
<ref id="B3">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Büyükbay]]></surname>
<given-names><![CDATA[E. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Sayili]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Uzunoz]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The relationship between socio-economic characteristics and sauce consumption of consumers: case of Tokat province]]></article-title>
<source><![CDATA[Electronic Journal of Food Technologies]]></source>
<year>2009</year>
<volume>4</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>1-7</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Capanoglu]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Beekwilder]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Boyacioglu]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Hall]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[de Vos]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2008</year>
<volume>56</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>964-73</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dorais]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Ehret]]></surname>
<given-names><![CDATA[D. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Papadopoulos]]></surname>
<given-names><![CDATA[A. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tomato (Solanum lycopersicum) health components: from the seed to the consumer]]></article-title>
<source><![CDATA[Phytochemistry Reviews]]></source>
<year>2008</year>
<volume>7</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>231-50</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Elbadrawy]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Sello]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of nutritional value and antioxidant activity of tomato peel extracts]]></article-title>
<source><![CDATA[Arabian Journal of Chemistry]]></source>
<year>2016</year>
<volume>9</volume>
<numero>^sS1010-S1018</numero>
<issue>^sS1010-S1018</issue>
<supplement>S1010-S1018</supplement>
</nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Karadag]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozcelik]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Saner]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Review of methods to determine antioxidant capacities]]></article-title>
<source><![CDATA[Food analytical methods]]></source>
<year>2009</year>
<volume>2</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>41-60</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kat&#305;rc&#305;]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[I&#351;&#305;k]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Güpür]]></surname>
<given-names><![CDATA[Ç.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozge Guler]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Gursoy]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Yilmaz]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Differences in antioxidant activity, total phenolic and flavonoid contents of commercial and homemade tomato pastes]]></article-title>
<source><![CDATA[Journal of the Saudi Society of Agricultural Sciences]]></source>
<year>2018</year>
</nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kedare]]></surname>
<given-names><![CDATA[S. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Singh]]></surname>
<given-names><![CDATA[R. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Genesis and development of DPPH method of antioxidant assay]]></article-title>
<source><![CDATA[Journal of Food Science and Technology]]></source>
<year>2011</year>
<volume>48</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>412-22</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Navarro-González]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Valverde]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[García-Alonso]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Periago]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Chemical profile, functional and antioxidant properties of tomato peel fiber]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2011</year>
<volume>44</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1528-35</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pellegrini]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Re]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Min]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Rice-Evans]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2, 2&#8217;-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid radical cation decolorization assay]]></article-title>
<source><![CDATA[Methods Enzymol]]></source>
<year>1999</year>
<volume>299</volume>
<page-range>379-89</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Perea-Domínguez]]></surname>
<given-names><![CDATA[X. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Gastelum]]></surname>
<given-names><![CDATA[L. Z.]]></given-names>
</name>
<name>
<surname><![CDATA[Olivas-Olguin]]></surname>
<given-names><![CDATA[H. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Espinosa-Alonso]]></surname>
<given-names><![CDATA[L. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Valdez-Morales]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Medina-Godoy]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity]]></article-title>
<source><![CDATA[Journal of Food Science and Technology]]></source>
<year>2018</year>
<volume>55</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>3453-61</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pokorný]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Schmidt]]></surname>
<given-names><![CDATA[&#352;.]]></given-names>
</name>
<name>
<surname><![CDATA[Nguyen]]></surname>
<given-names><![CDATA[H. T. T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Functionality changes of natural antioxidants during food processing and storage]]></article-title>
<source><![CDATA[Czech Journal of Food Sciences]]></source>
<year>2004</year>
<volume>22</volume>
<page-range>80-3</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sagdic]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozturk]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Ozkan]]></surname>
<given-names><![CDATA[G.]]></given-names>
</name>
<name>
<surname><![CDATA[Yetim]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Ekici]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Yilmaz]]></surname>
<given-names><![CDATA[M. T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[RP-HPLC-DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2011</year>
<volume>126</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>1749-58</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sarkar]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Kaul]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup]]></article-title>
<source><![CDATA[Journal of Food Process Engineering]]></source>
<year>2014</year>
<volume>37</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>299-307</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="">
<collab>Secretaría de Agricultura, Ganadería, Desarrollo Rural, Pesca y Alimentación (SAGARPA)</collab>
<source><![CDATA[Planeación Agrícola Nacional 2017-2030]]></source>
<year>2017</year>
</nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Shivashankara]]></surname>
<given-names><![CDATA[K. S]]></given-names>
</name>
<name>
<surname><![CDATA[Isobe]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Al-Haq]]></surname>
<given-names><![CDATA[M. I.]]></given-names>
</name>
<name>
<surname><![CDATA[Takenaka]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Shiina]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment]]></article-title>
<source><![CDATA[J. Agric. Food Chem]]></source>
<year>2004</year>
<volume>52</volume>
<page-range>1281-6</page-range></nlm-citation>
</ref>
<ref id="B18">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Singleton]]></surname>
<given-names><![CDATA[V. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Rossi Jr.]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents]]></article-title>
<source><![CDATA[Am J Enol Vitic]]></source>
<year>1965</year>
<volume>16</volume>
<page-range>144-58</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Valdez-Morales]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Espinosa-Alonso]]></surname>
<given-names><![CDATA[L. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Espinoza-Torres]]></surname>
<given-names><![CDATA[L. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Delgado-Vargas]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<name>
<surname><![CDATA[Medina-Godoy]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenolic Content and Antioxidant and Antimutagenic Activities in Tomato Peel, Seeds, and Byproducts]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2014</year>
<volume>62</volume>
<numero>23</numero>
<issue>23</issue>
<page-range>5281-9</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vallverdú-Queralt]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Medina-Remón]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Casals-Ribes]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[Andres-Lacueva]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Waterhouse]]></surname>
<given-names><![CDATA[A. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Lamuela-Raventos]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2012</year>
<volume>47</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>154-60</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vinha]]></surname>
<given-names><![CDATA[A. F.]]></given-names>
</name>
<name>
<surname><![CDATA[Alves]]></surname>
<given-names><![CDATA[R. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Barreira]]></surname>
<given-names><![CDATA[S. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Costa]]></surname>
<given-names><![CDATA[A. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Oliveira]]></surname>
<given-names><![CDATA[M. B. P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of peel and seed removal on the nutritional value and antioxidant activity of tomato (Lycopersicon esculentum L.) fruits]]></article-title>
<source><![CDATA[LWT-Food Science and Technology]]></source>
<year>2014</year>
<volume>55</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>197-202</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Chu]]></surname>
<given-names><![CDATA[P. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Chao]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Chen]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot]]></article-title>
<source><![CDATA[J Zhejiang Univ-Sci B (Biomed y Biotechnol)]]></source>
<year>2011</year>
</nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Zulueta]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Esteve]]></surname>
<given-names><![CDATA[M. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Frígola]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[ORAC and TEAC assays comparison to measure the antioxidant capacity of food products]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2009</year>
<volume>114</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>310-6</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
