<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342017000501113</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v8i5.112</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización del aceite y harina obtenido de la semilla de uva silvestre (Vitis tiliifolia)]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of oil and meal obtained from wild grape seeds (Vitis tiliifolia)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez Trujillo]]></surname>
<given-names><![CDATA[Nadia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Fernández]]></surname>
<given-names><![CDATA[Víctor Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerrero Analco]]></surname>
<given-names><![CDATA[José Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monribot Villanueva]]></surname>
<given-names><![CDATA[Juan Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jiménez Fernandez]]></surname>
<given-names><![CDATA[Maribel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Instituto de Ciencias Básicas ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Veracruzana Facultad de Instrumentación Electrónica ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto de Ecología, A. C. ed de estudios Moleculares Avanzados, Clúster Biomimic® ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2017</year>
</pub-date>
<volume>8</volume>
<numero>5</numero>
<fpage>1113</fpage>
<lpage>1126</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342017000501113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342017000501113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342017000501113&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Vitis tiliifolia es una uva silvestre que se consume generalmente en forma de vino, pero las semillas son desechadas, por lo que en este trabajo las propiedades fisicoquímicas de la harina y el aceite de las semillas de uvas de Vitis tiliifolia fueron evaluadas, se identificaron y cuantificaron los compuestos fenólicos mediante UPLC-ESI-MS. La harina de la semilla tuvo 75% de humedad, 0.23% de proteínas, 1.43% de cenizas, 3.15% de fibra total dietaria y 17.5% de aceite. La caracterización de polifenoles en la harina reveló la presencia de (-)-epicatequina (1318.66 µg g-1), (+)-catequina (703.12 µg g-1) y trans-resveratrol (32.88 µg g-1) como los polifenoles mayoritarios. El aceite presentó compuestos bioactivos como carotenoides y polifenoles. Los ácidos grasos que predominaron en el aceite fueron el ácido linoleico (&#8486;-6, 84.73%), oleico (&#8486;-9, 5.83%) y esteárico (2.21%) Adicionalmente los extractos, etanol: agua (3:1; v: v) y metanol: HCl (0.01%) del aceite, resultaron tener una alta concentración de polifenoles (125 mg GAE g-1) y una alta actividad antioxidante. El índice de yodo fue de 68.56 g I2/100 g aceite y el índice de peróxidos fue de 20 meqO2 kg-1 aceite. Las semillas tuvieron una cantidad considerable de polifenoles y ácido linoleico que le confieren una alta actividad antioxidante, por lo cual podría ser adecuada para su uso en aplicaciones alimentarias e industriales y fomentar la producción y consumo de esta uva como fuente de nutrientes y compuestos fenólicos adecuados para su incorporación en alimentos funcionales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Vitis tiliifolia is a wild grape that is usually consumed as wine, but the seeds are discarded, so in this paper the physicochemical properties of flour and oil of grapes seeds Vitis tiliifolia were evaluated, the phenolic compounds were identified and quantified by UPLC-ESI-MS. Seed meal had 75% moisture, 0.23% protein, 1.43% ash, 3.15% total dietary fiber and 17.5% oil.The characterization of polyphenols in flour revealed the presence of (-)-epicatechin (1318.66 ug g-1), (+)-catechin (703.12 µg g-1) and trans-resveratrol (32.88 µg g-1) as the major polyphenols. The oil featured bioactive compounds such as carotenoids and polyphenols. The fatty acids that predominated in the oil were linoleic (&#937;-6, 84.73%), oleic (&#937;-9, 5.83%) and stearic acid (2.21%). In addition the extracts, ethanol: water (3:1; v: v) and methanol: HCl (0.01%) of the oil, resulted in a high concentration of polyphenols (125 mg GAE g-1) and a high antioxidant activity. The iodine value was 68.56 g I2/100 g oil and the peroxide was 20.0 meq O2 kg-1 oil. The seeds had a considerable amount of polyphenols and linoleic acid that confers a high antioxidant activity, so it could be suitable for use in food and industrial applications and encourage the production and consumption of this grape as a source of nutrients and phenolic compounds suitable for incorporation into functional foods.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[ácidos grasos]]></kwd>
<kwd lng="es"><![CDATA[polifenoles y actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[uva silvestre]]></kwd>
<kwd lng="en"><![CDATA[fatty acids]]></kwd>
<kwd lng="en"><![CDATA[polyphenols and antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[wild grape]]></kwd>
</kwd-group>
</article-meta>
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