<?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>S1870-249X2017000400326</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Characteristics of Chia (Salvia hispanica L.) Seed Oil Extracted by Ultrasound Assistance]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosas-Mendoza]]></surname>
<given-names><![CDATA[Marta Elvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Coria-Hernández]]></surname>
<given-names><![CDATA[Jonathan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Meléndez-Pérez]]></surname>
<given-names><![CDATA[Rosalía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arjona-Román]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,UNAM Facultad de Estudios Superiores Cuautitlán ]]></institution>
<addr-line><![CDATA[Cuautitlán Izcalli Edo. Méx.]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2017</year>
</pub-date>
<volume>61</volume>
<numero>4</numero>
<fpage>326</fpage>
<lpage>335</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1870-249X2017000400326&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1870-249X2017000400326&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1870-249X2017000400326&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Resumen: Los objetivos de este trabajo fueron evaluar el efecto de la extracción asistida por ultrasonido (UAE) en el rendimiento de aceite, así como en las características físico-químicas y químicas del aceite de semilla de Chia. Las semillas se trituraron antes de la extracción; se utilizó un baño ultrasónico a 40 kHz durante un proceso de extracción de 90 minutos. La UEA dio como resultado una intensificación de la extracción, con un rendimiento de aceite de 79.3%, mientras que 69.2% fue para extracción con agitación. Los valores del coeficiente de difusión fueron 1,04x10-11 m2s-1 y 9,16 x 10-12 m2s-1, respectivamente. A partir del análisis térmico, realizado con MDSC, se obtuvieron las principales transiciones de triacilgliceroles (TAGs). Por ATR-FTIR, se obtuvieron cambios en los números de onda de 987 y 968 cm-1, correspondientes a la deformación del plano exterior de los enlaces C-H en ácidos grasos insaturados. La UEA podría cambiar las propiedades del material por cavitación, que mejora la transferencia de masa, pero sin cambiar la composición de aceite.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The aims of this work were to evaluate the effect of Ultrasound-Assisted Extraction (UAE) in oil yield, as well as in the physicochemical and chemical characteristics of Chia seed oil. The seeds were cryo ground before extraction; ultrasonic bath at 40 kHz was used during 90 min extraction process. The UEA resulted in intensification of the extraction, with 79.3% oil yield, while 69.2% were for stirring extraction. Diffusion coefficient´s values were 1.04x10-11 m2s-1 and 9.16x1012m2s-1, respectively. From thermal analysis, made with MDSC, the main triacylglycerols (TAG´s) transitions were obtained. By ATR-FTIR, changes in the 987 and 968 cm-1 wave numbers, corresponding to the outside plane deformation of C-H bonds in unsaturated fatty acids, were obtained. The UEA could change the material properties by cavitation that enhances the mass transfer, but no oil composition.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Chia seed]]></kwd>
<kwd lng="en"><![CDATA[Oil extraction]]></kwd>
<kwd lng="en"><![CDATA[Ultrasound]]></kwd>
<kwd lng="en"><![CDATA[MDSC]]></kwd>
<kwd lng="en"><![CDATA[FTIR]]></kwd>
<kwd lng="es"><![CDATA[Semilla de Chia]]></kwd>
<kwd lng="es"><![CDATA[Extracción de aceite]]></kwd>
<kwd lng="es"><![CDATA[Ultrasonido]]></kwd>
<kwd lng="es"><![CDATA[MDSC]]></kwd>
<kwd lng="es"><![CDATA[FTIR]]></kwd>
</kwd-group>
</article-meta>
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