<?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>S2007-09342024000600106</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v15i6.3254</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Bebida nutracéutica de cálices de jamaica con diferente pigmentación]]></article-title>
<article-title xml:lang="en"><![CDATA[A nutraceutical beverage from roselle calyces with different pigmentation]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas-Moreno]]></surname>
<given-names><![CDATA[Yolanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Salinas]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gálvez-Marroquín]]></surname>
<given-names><![CDATA[Luis Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Andrade-González]]></surname>
<given-names><![CDATA[Isaac]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Centro Altos de Jalisco Laboratorio de Calidad de Cultivos para uso Humano y Pecuario]]></institution>
<addr-line><![CDATA[Tepatitlán de Morelos Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Sigma Alimentos Corporativo, SA. de CV.  ]]></institution>
<addr-line><![CDATA[San Pedro Garza García Nuevo León]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Campo Experimental Valles Centrales de Oaxaca ]]></institution>
<addr-line><![CDATA[Villa de Etla Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Tecnológico de Tlajomulco  ]]></institution>
<addr-line><![CDATA[ Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<volume>15</volume>
<numero>6</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342024000600106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342024000600106&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342024000600106&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los cálices de jamaica (Hibiscus sabdariffa L.) poseen abundantes compuestos fenólicos a los que se atribuyen beneficios terapéuticos múltiples. El objetivo del estudio fue desarrollar una bebida nutraceútica a partir de extractos de Hs de genotipos con pigmentación y composición fitoquímica diferentes, con características sensoriales aceptadas por el consumidor y con elevado contenido de antioxidantes. Cálices de tres cultivares con pigmentación roja intensa, roja clara y sin pigmentación se utilizaron para preparar extractos acuosos que se mezclaron en diferentes proporciones para lograr bebidas con un contenido estandarizado de antocianinas (CAT). Se obtuvieron cuatro formulaciones de bebida denotadas como B1, B2, B3 y B4, que se sometieron a pruebas de aceptación global a través de diferentes variables sensoriales. Las variables determinadas en las bebidas fueron: color, pH, acidez titulable (AT), fenoles solubles totales (FST), CAT, proantocianindinas (PAs) y capacidad antioxidante (CA). El CAT en las bebidas varió entre 23 y 24.9 mg de antocianina por porción de 240 ml. El color y la AT de las bebidas fueron estadísticamente diferentes de acuerdo con la medición objetiva, pero sensorialmente no se detectaron diferencias. Las bebidas B1 y B4, formuladas con mezclas de los tres cultivares, fueron las de mayor contenido de FST y CA, además tuvieron mejor aroma y sabor. La incorporación de extractos de cálices sin pigmentos en la formulación de bebidas de jamaica, mejora sus características sensoriales y su contenido de antioxidantes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Roselle (Hibiscus sabdariffa L.) calyces have abundant phenolic compounds to which multiple therapeutic benefits are attributed. The study aimed to develop a nutraceutical beverage from Hs extracts of genotypes with different pigmentation and phytochemical composition, with sensory characteristics accepted by the consumer and with a high content of antioxidants. Calyces of three cultivars with intense red, light red, and non-pigmentation were used to prepare aqueous extracts, which were mixed in different proportions to achieve beverages with a standardized anthocyanin content (TAC). Four beverage formulations, denoted as B1, B2, B3, and B4, were obtained, which were subjected to global acceptance tests through different sensory variables. The variables determined in the beverages were color, pH, titratable acidity (TA), total soluble phenols (TSPs), TAC, proanthocyanidins (PAs), and antioxidant capacity (AC). The TAC in the beverages ranged from 23 to 24.9 mg anthocyanin per 240 ml portion. The color and TA of the beverages were statistically different according to the objective measurement, but sensory differences were not detected. Beverages B1 and B4, formulated with mixtures of the three cultivars, had the highest TSP content and AC and had the best aroma and flavor. Incorporating pigment-free calyx extracts in the formulation of roselle beverages improves their sensory characteristics and antioxidant content.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Hibiscus sabdariffa L.]]></kwd>
<kwd lng="es"><![CDATA[análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[cálices]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="en"><![CDATA[Hibiscus sabdariffa L.]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[calyces]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
</kwd-group>
</article-meta>
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