<?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>1870-249X</journal-id>
<journal-title><![CDATA[Journal of the Mexican Chemical Society]]></journal-title>
<abbrev-journal-title><![CDATA[J. Mex. Chem. Soc]]></abbrev-journal-title>
<issn>1870-249X</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Química de México A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1870-249X2016000200073</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Influence of Polar Solutions on the Extraction of Phenolic Compounds from Capulín Fruits (Prunus serotina)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Rodríguez]]></surname>
<given-names><![CDATA[Guillermina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-Solares]]></surname>
<given-names><![CDATA[Teodoro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Eugenio]]></surname>
<given-names><![CDATA[Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villa-García]]></surname>
<given-names><![CDATA[Matilde]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Trejo]]></surname>
<given-names><![CDATA[Benito]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerra-Ramírez]]></surname>
<given-names><![CDATA[Diana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Irrigación ]]></institution>
<addr-line><![CDATA[Texcoco México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[Texcoco México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Preparatoria Agrícola Laboratorio de Productos Naturales, Área de Química]]></institution>
<addr-line><![CDATA[Texcoco México]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2016</year>
</pub-date>
<volume>60</volume>
<numero>2</numero>
<fpage>73</fpage>
<lpage>78</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1870-249X2016000200073&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1870-249X2016000200073&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1870-249X2016000200073&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The phenolic compounds extraction of Prunus serotina Erhr with different ratios of acetone:water, methanol:water and ethanol:water was optimized using the Taguchi method. The factors evaluated were the solvent mixture and stirring time. The total phenolic content in extracts was assessed by the Folin-Ciocalteu method using gallic acid (GA) as the standard. The maximum value was 20.3 ± 0.86 mg GAE    g  d b  - 1 using acetone:water (7:3, v/v) and 30 min of stirring time.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La extracción de fenoles de frutos de Prunus serotina Erhr con mezclas de acetona:agua, metanol:agua y etanol:agua en diferentes proporciones se optimizó por el método de Taguchi. Los factores evaluados fueron mezcla de disolventes y tiempo de agitación. El contenido fenólico en los extractos fue determinado por el método de Folin-Ciocalteu, usando ácido gálico (GA) como estándar. El valor máximo de fenoles totales fue de 20.3 ± 0.86 mg GAE    g  d b  - 1 con acetona:agua (7:3, v/v) y un tiempo de agitación de 30 min.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Taguchi method]]></kwd>
<kwd lng="en"><![CDATA[Folin-Ciocalteu]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[American black cherry]]></kwd>
<kwd lng="en"><![CDATA[Rosaceae]]></kwd>
<kwd lng="es"><![CDATA[Método de Taguchi]]></kwd>
<kwd lng="es"><![CDATA[disolventes polares]]></kwd>
<kwd lng="es"><![CDATA[Folin-Ciocalteu]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[Rosaceae]]></kwd>
</kwd-group>
</article-meta>
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<surname><![CDATA[Wang]]></surname>
<given-names><![CDATA[S.Y.]]></given-names>
</name>
<name>
<surname><![CDATA[Lin]]></surname>
<given-names><![CDATA[H.-S.]]></given-names>
</name>
</person-group>
<source><![CDATA[J. Agr. Food Chem.]]></source>
<year>2000</year>
<volume>48</volume>
<page-range>140-6</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
