<?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>S1665-14562022000100069</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i1.1546</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Evaluation of the antioxidant interaction between butylated hydroxytoluene and quercetin and their utility for beef patties preservation]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación de la interacción antioxidante de hidroxitolueno butilado y quercetina y su utilidad para la preservación de hamburguesas de carne de res]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martinez-Morales]]></surname>
<given-names><![CDATA[Flavio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zapata-Morales]]></surname>
<given-names><![CDATA[Juan Ramon]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aragon-Martineza,]]></surname>
<given-names><![CDATA[Othoniel Hugo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de San Luis Potosí Facultad de Medicina Departamento de Farmacología]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Guanajuato Division de Ciencias Naturales y Exactas Departmento de Farmacia]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,LABCON Laboratorio de Compuestos Naturales  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<fpage>69</fpage>
<lpage>78</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000100069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000100069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000100069&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The present study aimed to find a mixture of butylated hydroxytoluene (BHT) and quercetin with an antioxidant synergism that would enable the use at low concentrations of both compounds and, subsequently, evaluate the preservative action of the combination selected on ground beef patties stored at 4 ºC. Our results showed that quercetin possessed higher antioxidant activity than BHT, and of the five combinations tested, the 1:5 BHT-quercetin combination presented a synergistic antioxidant activity. For the refrigerated beef patties, the 1:5 combination (5.2 and 26.0 mg/kg of BHT and quercetin, respectively) produced a beneficial action on the redness, yellowness, antioxidant capacity, metmyoglobin content, and thiobarbituric acid reactive substance value, which was similar to that produced by 100 or 36 mg/kg of BHT or quercetin (P &gt;0.05, except the redness induced by quercetin). These benefits were compared with the data obtained from a preservative-free patty control sample (P &lt;0.001 to &lt;0.05). Our study shows, for the first time, that the use of a 1:5 BHT-quercetin combination was an effective, simple, and available method to preserve refrigerated beef patties, which can substitute the individual addition of high concentrations of these compounds by the meat industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente estudio tuvo como objetivo encontrar una mezcla de BHT y quercetina con un sinergismo antioxidante que permitiera usar a ambos compuestos a concentraciones bajas para posteriormente, evaluar la acción preservante de la combinación seleccionada en hamburguesas de carne de res almacenadas a 4 ºC. Nuestros resultados mostraron que quercetina tuvo mayor actividad antioxidante que BHT y de las cinco combinaciones evaluadas, la combinación 1:5 de BHT y quercetina presentó una actividad antioxidante mayor. Por lo tanto, esta misma combinación 1:5 a una dosis de 5.2 y 26 mg/kg de BHT y quercetina fue empleada para las hamburguesas de carne, donde ésta produjo una acción benéfica en la abundancia del color rojo y amarillo y en la capacidad antioxidante y una reducción de metamioglobina y sustancias reactivas al ácido tiobarbitúrico, semejante al producido por 100 o 36 mg/kg de BHT o quercetina, en comparación a los valores observados en las hamburguesas sin conservadores (testigo). Con este estudio se muestra por primera vez que, el uso de una combinación 1:5 de BHT-quercetina es un método efectivo, sencillo y asequible para preservar hamburguesas de carne, lo cual podrá sustituir la adición individual de altas concentraciones de estos compuestos por la industria cárnica.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[synergism]]></kwd>
<kwd lng="en"><![CDATA[ground beef]]></kwd>
<kwd lng="en"><![CDATA[color degradation]]></kwd>
<kwd lng="en"><![CDATA[protein oxidation]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[sinergismo]]></kwd>
<kwd lng="es"><![CDATA[carne de res molida]]></kwd>
<kwd lng="es"><![CDATA[degradación del color]]></kwd>
<kwd lng="es"><![CDATA[oxidación proteica]]></kwd>
</kwd-group>
</article-meta>
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