<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052019000100053</article-id>
<article-id pub-id-type="doi">10.21640/ns.v11i22.1685</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Influencia de los métodos de cocción sobre la actividad antioxidante y compuestos bioactivos de tomate (Solanum lycopersicum L.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Influence of cooking methods on antioxidant activity and bioactive compounds of tomato (Solanum lycopersicum L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gutiérrez Tlahque]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santiago Sáenz]]></surname>
<given-names><![CDATA[Yair Olovaldo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández Fuentes]]></surname>
<given-names><![CDATA[Alma Delia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinedo Espinoza]]></surname>
<given-names><![CDATA[José Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Buenabad]]></surname>
<given-names><![CDATA[Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Palestina]]></surname>
<given-names><![CDATA[César Uriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Zitácuaro ]]></institution>
<addr-line><![CDATA[Zitácuaro Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de Hidalgo Instituto de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[Tulancingo Hidalgo]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Zacatecas  ]]></institution>
<addr-line><![CDATA[Zacatecas Zacatecas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Tecnológico Nacional de México Instituto Tecnológico de Roque ]]></institution>
<addr-line><![CDATA[Celaya Guanajuato]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2019</year>
</pub-date>
<volume>11</volume>
<numero>22</numero>
<fpage>53</fpage>
<lpage>68</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052019000100053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052019000100053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052019000100053&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Con el objetivo de evaluar el efecto de tres tipos de cocción (rehogado, hervido y asado), sobre el contenido de los compuestos bioactivos y la actividad antioxidante en tomate, se establecieron cuatro tratamientos: rehogado, hervido, asado y testigo (sin aplicación de algún método de cocción). Una vez aplicados los tratamientos fueron evaluadas las propiedades fisicoquímicas tales como sólidos solubles totales (SST), ácidez titulable (AT) y pH, así como el contenido de licopeno, &#946;-caroteno, ácido ascórbico, fenoles y flavonoides totales y actividad antioxidante in vitro mediante los ensayos de 2-2-difenil-1-picrilhidrazilo (DPPH) y 2,2'-azino-bis (3-etilbenzotiazolino-6-ácido sulfónico) (ABTS). Todos los métodos de cocción aumentaron los SST y redujeron la acidez del fruto. Mediante el asado se retuvo una mayor concentración de ácido ascórbico (58.10%), respecto al testigo. Se observó un aumento significativo (P &#8804; 0.05) en la concentración de carotenoides y compuestos fenólicos en tomates por efecto del rehogado y por lo tanto una mayor actividad antioxidante. Se encontró una inhibición del radical DPPH&#9679; de 17.92% y una actividad antioxidante expresada en equivalentes de Trolox de 25.97 µM por gramo de peso fresco, de acuerdo con el ensayo de ABTS. El hervido provocó un efecto de lixiviación de los compuestos bioactivos al medio de cocimiento y por lo tanto una menor concentración de estos compuestos. El rehogado fue el mejor método de cocción de tomates para obtener una mayor concentración de compuestos antioxidantes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In order to evaluate the effect of three types of cooking (sautéed, boiled, and roasted) on content of the bioactive compounds, and antioxidant activity in tomato, four treatments were established: sautéed, boiled, roasted, and control (without application of some cooking method). Once the treatments were applied, the physiochemical properties such as total soluble solids (TSS), titratable acidity (TA), and pH were evaluated as well as the lycopene content, &#946;-carotene, ascorbic acid, phenols and total flavonoids, and antioxidant activity in vitro by essays of 2-2diphenil-1-picrylhydrazil (DPPH), and 2,2'-azino-bis (3-ethylbenzothiazolino-6-sulfonic acid) (ABTS). All the cooking methods increased the TSS and reduced the acidity of the fruit. By roasting, a higher concentration of ascorbic acid (58.10%) was retained, as compared to the control. A significant increased (P &#8804; 0.05) was observed in the concentration of carotenoids, and phenolic compounds in tomatoes due to the effect of the treatment sautéed, therefore a greater antioxidant activity. An inhibition of DPPH&#9679; radicals was found of 17.92%, and an antioxidant activity expressed as Trolox equivalents of 25.97 µM per g of fresh weight, as a result of the ABTS test. The boiling treatment caused a lixiviation effect of the bioactive compounds in the cooking media; therefore a smaller concentration was found. Sautéed was a better cooking method for tomatoes to obtain a higher concentration of antioxidant compounds.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Solanum lycopersicum L.]]></kwd>
<kwd lng="es"><![CDATA[tratamientos térmicos]]></kwd>
<kwd lng="es"><![CDATA[carotenoides]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="es"><![CDATA[flavonoides]]></kwd>
<kwd lng="en"><![CDATA[Solanum lycopersicum L.]]></kwd>
<kwd lng="en"><![CDATA[thermal treatments]]></kwd>
<kwd lng="en"><![CDATA[carotenoids]]></kwd>
<kwd lng="en"><![CDATA[phenols]]></kwd>
<kwd lng="en"><![CDATA[flavonoids]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<nlm-citation citation-type="">
<collab>AOAC - Association of Official Analytical Chemists</collab>
<source><![CDATA[Official Methods of Analysis]]></source>
<year>1995</year>
</nlm-citation>
</ref>
<ref id="B2">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Borguini]]></surname>
<given-names><![CDATA[R. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Da Silva Torres]]></surname>
<given-names><![CDATA[E. A. F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tomatoes and tomato products as dietary sources of antioxidants]]></article-title>
<source><![CDATA[Food Reviews International]]></source>
<year>2009</year>
<volume>25</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>313-25</page-range></nlm-citation>
</ref>
<ref id="B3">
<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 - Food Science and Technology]]></source>
<year>1995</year>
<volume>28</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>25-30</page-range></nlm-citation>
</ref>
<ref id="B4">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bunea]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Andjelkovic]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Socaciu]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Bobis]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Neacsu]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Verhé]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Camp]]></surname>
<given-names><![CDATA[J. Van.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2008</year>
<volume>108</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>649-56</page-range></nlm-citation>
</ref>
<ref id="B5">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Cuastumal-Canacuan]]></surname>
<given-names><![CDATA[H. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Murillo-Valencia]]></surname>
<given-names><![CDATA[B. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Santos-Ordóñez]]></surname>
<given-names><![CDATA[E. L.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Efectos de los tratamientos térmicos en la concentración de vitamina C y color superficial en tres frutas tropicales]]></article-title>
<source><![CDATA[Revista Lasallista de Investigación]]></source>
<year>2016</year>
<volume>13</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>2016-85</page-range></nlm-citation>
</ref>
<ref id="B6">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dewanto]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Wu]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Adom]]></surname>
<given-names><![CDATA[K. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Liu]]></surname>
<given-names><![CDATA[R. H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>2002</year>
<volume>50</volume>
<page-range>3010-4</page-range></nlm-citation>
</ref>
<ref id="B7">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Di Paola-Naranjo]]></surname>
<given-names><![CDATA[R. D.]]></given-names>
</name>
<name>
<surname><![CDATA[Otaiza]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Saragusti]]></surname>
<given-names><![CDATA[A. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Baroni]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Carranza]]></surname>
<given-names><![CDATA[A. D. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Peralta]]></surname>
<given-names><![CDATA[I. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Asis]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hydrophilic antioxidants from Andean tomato landraces assessed by their bioactivities in vitro and in vivo]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2016</year>
<volume>206</volume>
<page-range>146-55</page-range></nlm-citation>
</ref>
<ref id="B8">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Dürüst]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Sümengen]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Dürüst]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Ascorbic acid and element contents of food of Trabzon (Turkey)]]></article-title>
<source><![CDATA[Journal of Agricultural and Food Chemistry]]></source>
<year>1997</year>
<volume>8561</volume>
<numero>96</numero>
<issue>96</issue>
<page-range>2085-7</page-range></nlm-citation>
</ref>
<ref id="B9">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fish]]></surname>
<given-names><![CDATA[W. W.]]></given-names>
</name>
<name>
<surname><![CDATA[Perkins-Veazie]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Collins]]></surname>
<given-names><![CDATA[J. K.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[A quantitative assay for lycopene that utilizes reduced volumes of organic solvents]]></article-title>
<source><![CDATA[Journal of food composition and analysis]]></source>
<year>2002</year>
<volume>15</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>309-17</page-range></nlm-citation>
</ref>
<ref id="B10">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Gutiérrez-Tlahque]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguirre-Mancilla]]></surname>
<given-names><![CDATA[C. L.]]></given-names>
</name>
<name>
<surname><![CDATA[Raya-Pérez]]></surname>
<given-names><![CDATA[J. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Pimentel]]></surname>
<given-names><![CDATA[J. G.]]></given-names>
</name>
<name>
<surname><![CDATA[Jiménez-Alvarado]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Fuentes]]></surname>
<given-names><![CDATA[A. D.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of climate conditions on total phenolic content and antioxidant activity of Jatropha dioica Cerv. var. dioica]]></article-title>
<source><![CDATA[Ciencia e Investigación Agraria]]></source>
<year>2018</year>
<volume>45</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>70-81</page-range></nlm-citation>
</ref>
<ref id="B11">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hof]]></surname>
<given-names><![CDATA[K. H.]]></given-names>
</name>
<name>
<surname><![CDATA[De Boer]]></surname>
<given-names><![CDATA[B. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Tijburg]]></surname>
<given-names><![CDATA[L. B.]]></given-names>
</name>
<name>
<surname><![CDATA[Lucius]]></surname>
<given-names><![CDATA[B. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Zijp]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<name>
<surname><![CDATA[West]]></surname>
<given-names><![CDATA[C. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Hautvast]]></surname>
<given-names><![CDATA[J.G.]]></given-names>
</name>
<name>
<surname><![CDATA[Weststrate]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption]]></article-title>
<source><![CDATA[The Journal of nutrition]]></source>
<year>2000</year>
<volume>130</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>1189-96</page-range></nlm-citation>
</ref>
<ref id="B12">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Hwang]]></surname>
<given-names><![CDATA[E. S.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Tomato-based products and lycopene in the prevention of cancer: Bioavailability and antioxidant properties]]></article-title>
<source><![CDATA[Cancer prevention research]]></source>
<year>2005</year>
<volume>10</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>81-8</page-range></nlm-citation>
</ref>
<ref id="B13">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kavitha]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
<name>
<surname><![CDATA[Shivashankara]]></surname>
<given-names><![CDATA[K. S.]]></given-names>
</name>
<name>
<surname><![CDATA[Rao]]></surname>
<given-names><![CDATA[V. K.]]></given-names>
</name>
<name>
<surname><![CDATA[Sadashiva]]></surname>
<given-names><![CDATA[A. T.]]></given-names>
</name>
<name>
<surname><![CDATA[Ravishankar]]></surname>
<given-names><![CDATA[K. V.]]></given-names>
</name>
<name>
<surname><![CDATA[Sathish]]></surname>
<given-names><![CDATA[G. J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Genotypic variability for antioxidant and quality parameters among tomato cultivars, hybrids, cherry tomatoes and wild species]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2014</year>
<volume>94</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>993-9</page-range></nlm-citation>
</ref>
<ref id="B14">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[López-Palestina]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Aguirre-Mancilla]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Raya-Pérez]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ramírez-Pimentel]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[GutiérrezTlahque]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Hernández-Fuentes]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The Effect of an Edible Coating with Tomato Oily Extract on the Physicochemical and Antioxidant Properties of Garambullo (Myrtillocactus geometrizans) Fruits]]></article-title>
<source><![CDATA[Agronomy]]></source>
<year>2018</year>
<volume>8</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>248</page-range></nlm-citation>
</ref>
<ref id="B15">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Miglio]]></surname>
<given-names><![CDATA[C. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Chiavaro]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Visconti]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Fodliano]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Pellegrini]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Fogliano]]></surname>
<given-names><![CDATA[V.]]></given-names>
</name>
<name>
<surname><![CDATA[Pellegrini]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effects of Different Cooking Methods on Nutritional and Physiochemical Characteristics of Selected Vegetables]]></article-title>
<source><![CDATA[Journal of Agriculture and Food Chemistry]]></source>
<year>2008</year>
<volume>56</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>139-47</page-range></nlm-citation>
</ref>
<ref id="B16">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ordóñez-Santos]]></surname>
<given-names><![CDATA[L. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Portilla]]></surname>
<given-names><![CDATA[M. A. O.]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[D. X. R.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Cinética de degradación térmica de vitamina C en frutos de guayaba (Psidium guajava L.)]]></article-title>
<source><![CDATA[Revista Lasallista de Investigación]]></source>
<year>2013</year>
<volume>10</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>44-51</page-range></nlm-citation>
</ref>
<ref id="B17">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Oroian]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Escriche]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidants: Characterization, natural sources, extraction and analysis]]></article-title>
<source><![CDATA[Food Research International]]></source>
<year>2015</year>
<volume>74</volume>
<page-range>10-36</page-range></nlm-citation>
</ref>
<ref id="B18">
<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[Miglio]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Del Rio]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<name>
<surname><![CDATA[Salvatore]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Serafini]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Brighenti]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Effect of domestic cooking methods on the total antioxidant capacity of vegetables]]></article-title>
<source><![CDATA[International Journal of Food Sciences and Nutrition]]></source>
<year>2009</year>
<volume>60</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>12-22</page-range></nlm-citation>
</ref>
<ref id="B19">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez-Anaya]]></surname>
<given-names><![CDATA[J. D. P.]]></given-names>
</name>
<name>
<surname><![CDATA[Samaniego-Sánchez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Castañeda-Saucedo]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<name>
<surname><![CDATA[Villalón-Mir]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[De La Serrana]]></surname>
<given-names><![CDATA[H. L. G.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques]]></article-title>
<source><![CDATA[Food Chemistry]]></source>
<year>2015</year>
<volume>188</volume>
<page-range>430-8</page-range></nlm-citation>
</ref>
<ref id="B20">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramírez-Anaya]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Samaniego-Sánchez]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Villalón-Mir]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[López-García de la Serrana]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Variation on the content of phytochemicals compounds in typical Mediterranean foods depending on the culinar]]></article-title>
<source><![CDATA[Ars Pharmaceutica.]]></source>
<year>2010</year>
<volume>51</volume>
<page-range>437-46</page-range></nlm-citation>
</ref>
<ref id="B21">
<nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Re]]></surname>
<given-names><![CDATA[R.]]></given-names>
</name>
<name>
<surname><![CDATA[Pellegrini]]></surname>
<given-names><![CDATA[N.]]></given-names>
</name>
<name>
<surname><![CDATA[Proteggente]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Pannala]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Yang]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Rice-Evans]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Antioxidant activity applying an improved ABTS radical cation decolorization assay]]></article-title>
<source><![CDATA[]]></source>
<year>1999</year>
<volume>26</volume>
<numero>98</numero>
<issue>98</issue>
<page-range>1231-7</page-range></nlm-citation>
</ref>
<ref id="B22">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez-Arredondo]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<name>
<surname><![CDATA[Maldonado-Garfias]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<name>
<surname><![CDATA[Sosa-Morales]]></surname>
<given-names><![CDATA[M. E.]]></given-names>
</name>
<name>
<surname><![CDATA[Cerón-García]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Evaluación de compuestos bioactivos y propiedades fisicoquímicas de cáscaras de tomate verde (Physalis spp.) bajo diferentes condiciones de procesamiento]]></article-title>
<source><![CDATA[Investigación y desarrollo en ciencia y tecnología de alimentos]]></source>
<year>2018</year>
<volume>3</volume>
<page-range>205-9</page-range></nlm-citation>
</ref>
<ref id="B23">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rosales]]></surname>
<given-names><![CDATA[M. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Cervilla]]></surname>
<given-names><![CDATA[L. M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sánchez-Rodríguez]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Rubio-Wilhelmi]]></surname>
<given-names><![CDATA[M. del M.]]></given-names>
</name>
<name>
<surname><![CDATA[Blasco]]></surname>
<given-names><![CDATA[B.]]></given-names>
</name>
<name>
<surname><![CDATA[Ríos]]></surname>
<given-names><![CDATA[J. J.]]></given-names>
</name>
<name>
<surname><![CDATA[Ruiz]]></surname>
<given-names><![CDATA[J. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[The effect of environmental conditions on nutritional quality of cherry tomato fruits: Evaluation of two experimental Mediterranean greenhouses]]></article-title>
<source><![CDATA[Journal of the Science of Food and Agriculture]]></source>
<year>2011</year>
<volume>91</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>152-62</page-range></nlm-citation>
</ref>
<ref id="B24">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Salas-Pérez]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[González Fuentes]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
<name>
<surname><![CDATA[García Carrillo]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Sifuentes-Ibarra]]></surname>
<given-names><![CDATA[E.]]></given-names>
</name>
<name>
<surname><![CDATA[Parra-Terrazas]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<name>
<surname><![CDATA[Preciado-Rangel]]></surname>
<given-names><![CDATA[P.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Calidad biofísica y nutracéutica de frutos de tomate producido con sustratos orgánicos]]></article-title>
<source><![CDATA[Nova Scientia]]></source>
<year>2016</year>
<volume>8</volume>
<numero>17</numero>
<issue>17</issue>
<page-range>310-25</page-range></nlm-citation>
</ref>
<ref id="B25">
<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]]></surname>
<given-names><![CDATA[J. A.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Colorimetric of total phenolic whit phosphomolybdic-phosphotungstic acid regents]]></article-title>
<source><![CDATA[American Journal of Enology and Viticulture]]></source>
<year>1965</year>
<volume>16</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>144-58</page-range></nlm-citation>
</ref>
<ref id="B26">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Stahl]]></surname>
<given-names><![CDATA[W.]]></given-names>
</name>
<name>
<surname><![CDATA[Heinrich]]></surname>
<given-names><![CDATA[U.]]></given-names>
</name>
<name>
<surname><![CDATA[Aust]]></surname>
<given-names><![CDATA[O.]]></given-names>
</name>
<name>
<surname><![CDATA[Tronnier]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<name>
<surname><![CDATA[Sies]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Lycopene-rich products and dietary photoprotection]]></article-title>
<source><![CDATA[Photochemical and Photobiological Sciences]]></source>
<year>2006</year>
<volume>5</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>238-42</page-range></nlm-citation>
</ref>
<ref id="B27">
<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[Regueiro]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[de Alvarenga]]></surname>
<given-names><![CDATA[J. F. R.]]></given-names>
</name>
<name>
<surname><![CDATA[Torrado]]></surname>
<given-names><![CDATA[X.]]></given-names>
</name>
<name>
<surname><![CDATA[Lamuela-Raventos]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Carotenoid profile of tomato sauces: Effect of cooking time and content of extra virgin olive oil]]></article-title>
<source><![CDATA[International Journal of Molecular Sciences]]></source>
<year>2015</year>
<volume>16</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>9588-99</page-range></nlm-citation>
</ref>
<ref id="B28">
<nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Volden]]></surname>
<given-names><![CDATA[J.]]></given-names>
</name>
<name>
<surname><![CDATA[Borge]]></surname>
<given-names><![CDATA[G. I. A.]]></given-names>
</name>
<name>
<surname><![CDATA[Hansen]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
<name>
<surname><![CDATA[Wicklund]]></surname>
<given-names><![CDATA[T.]]></given-names>
</name>
<name>
<surname><![CDATA[Bengtsson]]></surname>
<given-names><![CDATA[G. B.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidantrelated parameters in cauliflower (Brassica oleracea L. ssp. botrytis)]]></article-title>
<source><![CDATA[LWT - Food Science and Technology]]></source>
<year>2009</year>
<volume>42</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>63-73</page-range></nlm-citation>
</ref>
<ref id="B29">
<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]]></source>
<year>2011</year>
<volume>12</volume>
<numero>9</numero>
<issue>9</issue>
<page-range>752-9</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
