<?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>2007-7858</journal-id>
<journal-title><![CDATA[CienciaUAT]]></journal-title>
<abbrev-journal-title><![CDATA[CienciaUAT]]></abbrev-journal-title>
<issn>2007-7858</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Tamaulipas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-78582019000100128</article-id>
<article-id pub-id-type="doi">10.29059/cienciauat.v13i2.1073</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Extracción de compuestos solubles de la cascarilla de cacao con CO2 supercrítico. Caso de metilxantinas y grasa]]></article-title>
<article-title xml:lang="en"><![CDATA[Extraction of soluble compounds from cocoa shell with supercritical CO2 . A methilxantines and fat case]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Alejo]]></surname>
<given-names><![CDATA[Fanny Adabel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barajas-Fernández]]></surname>
<given-names><![CDATA[Juan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Alamilla]]></surname>
<given-names><![CDATA[Pedro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[Villahermosa Tabasco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica de Ingeniería y Arquitectura ]]></institution>
<addr-line><![CDATA[Villahermosa Tabasco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>13</volume>
<numero>2</numero>
<fpage>128</fpage>
<lpage>140</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-78582019000100128&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-78582019000100128&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-78582019000100128&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La extracción supercrítica es una técnica efectiva para separar diversos compuestos desde matrices naturales, por las propiedades que le confiere a los solventes como el CO2en estado supercrítico. El objetivo del presente trabajo fue la extracción supercrítica de teobromina, cafeína y grasa de la cascarilla de cacao con CO2supercrítico. Se propuso un diseño 22 con 5 puntos centrales, en condiciones estáticas de extracción, teniendo como factores de estudio, presión (2 000 psi a 6 000 psi) y temperatura (318 K a 333 K). Se analizaron los residuos en la cámara de extracción para evaluar los porcentajes de remoción y residual de grasa, cafeína y teobromina, respectivamente. Los resultados mostraron un rendimiento entre 1.72 % a 9.57 %, con una razón de remoción para grasa y cafeína de 61.31 % a 94.54 % y 38.52 % a 78.38 %, respectivamente. La teobromina se retuvo en el polvo de la cascarilla con una razón residual mayor a 90 %. Los efectos de las variables de temperatura y presión para la remoción de grasa fueron predichos a través de un polinomio de primer orden con efectos de interacción, no así para cafeína o teobromina. El método de extracción fue eficiente para remover grasa y cafeína, quedando un residuo en la cámara de extracción considerado como rico en compuestos funcionales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Supercritical extraction is an effective technique for separating various compounds from natural matrices due to the properties from solvents, such as CO2, in supercritical state. In the present work, the supercritical extraction of theobromine, caffeine and fat from cocoa shell was carried out with supercritical CO2. A 22 design with 5 central points was proposed, with static operation conditions, having pressure (2 000 psi to 6 000 psi) and extraction temperature (318 K to 333 K) as study factors. The residues were analyzed in the extraction chamber to evaluate the removal and residual percentages of fat, caffeine and theobromine, respectively. The results showed a yield between 1.72 % to 9.57 %, with a removal rate for fat and caffeine of 61.31 % to 94.54 % and 38.52 % to 78.38 %, respectively. The theobromine was retained in the shell powder with a residual ratio greater than 90 %. The effects of temperature and pressure for fat were predicted through a first-order polynomial with interaction effects, but not for caffeine or theobromine. The extraction method was efficient to remove fat and caffeine, leaving a residue powder in the extraction chamber considered as high in functional compounds.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[teobromina]]></kwd>
<kwd lng="es"><![CDATA[cafeína]]></kwd>
<kwd lng="es"><![CDATA[grasa]]></kwd>
<kwd lng="es"><![CDATA[extracción supercrítica]]></kwd>
<kwd lng="es"><![CDATA[cascarilla de cacao]]></kwd>
<kwd lng="en"><![CDATA[theobromine]]></kwd>
<kwd lng="en"><![CDATA[caffeine]]></kwd>
<kwd lng="en"><![CDATA[fat]]></kwd>
<kwd lng="en"><![CDATA[supercritical extraction]]></kwd>
<kwd lng="en"><![CDATA[cocoa shell]]></kwd>
</kwd-group>
</article-meta>
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