<?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>S1870-249X2018000200371</article-id>
<article-id pub-id-type="doi">10.29356/jmcs.v62i2.371</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Hard Cap Espresso Machine Extraction of Polyphenolic Compounds from Pulses]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ali-Melki]]></surname>
<given-names><![CDATA[Amira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mokaddem]]></surname>
<given-names><![CDATA[Yassine]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Esteve-Turrillas]]></surname>
<given-names><![CDATA[Francesc A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guardia]]></surname>
<given-names><![CDATA[Miguel de la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,University of Valencia Department of Analytical Chemistry ]]></institution>
<addr-line><![CDATA[Burjassot ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tunisia Private University Department of Bioengineering ]]></institution>
<addr-line><![CDATA[Tunis ]]></addr-line>
<country>Tunisia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>62</volume>
<numero>2</numero>
<fpage>371</fpage>
<lpage>378</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1870-249X2018000200371&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1870-249X2018000200371&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1870-249X2018000200371&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: A hard cap espresso machine was employed for the extraction of polyphenolic compounds from food samples as dry legumes and pulses. 100 mg of ground dry sample was mixed with a dispersing agent and placed in a refillable stainless steel capsule with a borosilicate filter. A complete polyphenol extraction was achieved by using 150 mL ethanol 50 % (v/v) in water and determined by Folin-Ciocalteu spectrophotometric method. The method provided a limit of detection of 0.4 mg g-1. The whole extraction procedure was achieved in less than one minute using the mild extraction conditions of 72°C and 19 bars given by the domestic machine. Fifteen varieties of food samples (3 lentils, 6 beans, 5 chickpeas, and 1 sorghum) were purchased in Spanish and Tunisian markets and analyzed by the proposed procedure. Obtained results were compared with those found by a reference extraction method based on ultrasound-assisted extraction, being statistically comparable. The content of polyphenolic compounds in the analyzed commercial samples varied from 4.6 to 5.5 mg g-1 for lentils, from 3.4 to 5.8 mg g-1 for beans, from 2.2 to 3.5 mg g-1 for chickpeas, and 3.0 mg g-1 for sorghum.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: En este estudio se evalúa el empleo de una cafetera expreso para la extracción de polifenoles en legumbres. La muestra (100 mg) triturada y seca se mezcla con un agente dispersante en el interior de una capsula de acero inoxidable reutilizable junto con un filtro de borosilicato. La extracción cuantitativa de los polifenoles de la muestra se consigue con 150 mL de etanol al 50 % (v/v) en agua, realizando la determinación por el método espectrofotométrico de Folin-Ciocalteu, obteniendo un límite de detección de 0.4 mg g-1. La extracción se realiza en menos de un minuto en las condiciones suaves de 72°C y 19 bares, proporcionadas por la cafetera. En este estudio 15 muestras de legumbres (3 lentejas, 6 judías, 5 garbanzos, y 1 sorgo) se adquirieron en mercado locales de España y Túnez, y se analizaron por el procedimiento propuesto, comparando los resultados obtenidos con un método de referencia basado en la extracción asistida por ultrasonidos, siendo estadísticamente comparables. El contenido total de polifenoles en las muestras analizadas varió entre de 4.6 a 5.5 mg g-1 para lentejas, de 3.4 a 5.7 mg g-1 para judías, de 2.2 a 3.5 mg g-1 para garbanzos, y 3.0 mg g-1 para sorgo.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Hard cap espresso extraction]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[pulses]]></kwd>
<kwd lng="en"><![CDATA[Folin-Ciocalteu]]></kwd>
<kwd lng="en"><![CDATA[ultrasound-assisted extraction]]></kwd>
<kwd lng="es"><![CDATA[cafetera espresso]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[legumbres]]></kwd>
<kwd lng="es"><![CDATA[Folin-Ciocalteu]]></kwd>
<kwd lng="es"><![CDATA[extracción asistida por ultrasonidos]]></kwd>
</kwd-group>
</article-meta>
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