<?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>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802019000100121</article-id>
<article-id pub-id-type="doi">10.15741/revbio.06.e565</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Proanthocyanidins and enzymatic activity in mamey sapote (Pouteria sapota) fruit during ripening]]></article-title>
<article-title xml:lang="es"><![CDATA[Proantocianidinas y actividad enzimática en fruto de mamey zapote (Pouteria sapota) durante su maduración]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Rodríguez]]></surname>
<given-names><![CDATA[A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas-Moreno]]></surname>
<given-names><![CDATA[Y.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valle-Guadarrama]]></surname>
<given-names><![CDATA[S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soto-Hernández]]></surname>
<given-names><![CDATA[R. M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alia-Tejacal]]></surname>
<given-names><![CDATA[I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica de Xicotepec de Juárez Posgrado en Ingeniería Agroalimentaria ]]></institution>
<addr-line><![CDATA[Xicotepec de Juárez Puebla]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias 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="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Autónoma del Estado de Morelos Facultad de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[ ]]></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>6</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802019000100121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802019000100121&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802019000100121&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The fruit of mamey sapote (Pouteria sapota) has high content of soluble phenolic compounds that have not been characterized and some of these compounds are the substrate of enzymes related with flesh browning fruit. The objectives were: i) to study the proanthocyanidins in mamey sapote fruit, ii) to determine the activity of the polyphenol oxidase and peroxidase, and iii) to evaluate their changes during the ripening process. The proanthocyanidins were quantified by butanol/HCl, DMAC (4 - (dimethylamino) cinnamaldehyde) and vanillin methods. The characterization was done by HPLC. Enzymatic activity was determined by spectrophotometry methods. The proanthocyanidin (PAs) content showed a reduction with fruit ripeness progress. With DMAC method the reduction was of 2.8 times from preclimacteric stage (CS) to horticultural maturity (HM); the content with vanillin method was reduced 1.6 times from CS to HM. At HM, PAs content was of 124.8 mg equivalent of catechin/100 fresh weight and of 322.4 mg equivalent of proanthocyanidin B2/100 g fresh weight, for DMAC and vanillin methods, respectively. The monomeric PAs (catechin, epicatechin and epicatechin-3 gallate) did not change (p&gt;0.05) during the ripening process. The enzymatic activity of peroxidase increases at the end of ripening process and was related with flesh browning. The mamey sapote is an important source of oligomeric proanthocyanidins.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El fruto de zapote mamey (Pouteria sapota) tiene alto contenido de compuestos fenólicos solubles que no han sido caracterizados y algunos de estos compuestos son sustrato de enzimas relacionadas con pardeamiento de pulpa. Los objetivos fueron: i) estudiar las proantocianidinas en el fruto de mamey sapote, ii) determinar la actividad de la polifenol oxidasa y la peroxidasa, y iii) evaluar sus cambios durante el proceso de maduración del fruto. Los métodos de análisis fueron: butanol/HCl, DMAC (4 - (dimetilamino) cinamaldehído), vainillina y cromatografía líquida de alta resolución. La actividad enzimática se determinó por métodos de espectrofotometría. El contenido de proantocianidinas (PAs) mostro una reducción al avanzar la maduración del fruto. Con el método DMAC la reducción fue de 2.8 veces al pasar de la etapa de preclimaterio (CS) a la madurez hortícola (HM); con el método de vainillina la reducción fue de 1.6 veces desde CS a HM. En madurez hortícola, los contenidos de PAs fueron 124,8 mg equivalentes de catequina/100 g de peso fresco y de 322,4 mg equivalentes de proantocianidina B2/100 g de peso fresco por los métodos DMAC y vainillina, respectivamente. Las proantocianidinas monoméricas (catequina, epicatequina y epicatechin 3-galato) no cambiaron (p&gt;0.05) durante el proceso de maduración. La actividad de la peroxidasa incrementó al final de la etapa de maduración y se asoció con pardeamiento de pulpa. El fruto de zapote mamey es una fuente importante de proantocianidinas oligoméricas.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Pouteria sapota]]></kwd>
<kwd lng="en"><![CDATA[tropical fruit]]></kwd>
<kwd lng="en"><![CDATA[condensed tannins]]></kwd>
<kwd lng="en"><![CDATA[enzymatic activity]]></kwd>
<kwd lng="es"><![CDATA[Pouteria sapota]]></kwd>
<kwd lng="es"><![CDATA[frutos tropicales]]></kwd>
<kwd lng="es"><![CDATA[taninos condensados]]></kwd>
<kwd lng="es"><![CDATA[actividad enzimática]]></kwd>
</kwd-group>
</article-meta>
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