<?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>2007-8196</journal-id>
<journal-title><![CDATA[Epistemus (Sonora)]]></journal-title>
<abbrev-journal-title><![CDATA[Epistemus (Sonora)]]></abbrev-journal-title>
<issn>2007-8196</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ingeniería]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-81962022000200115</article-id>
<article-id pub-id-type="doi">10.36790/epistemus.v16i33.283</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Orujo de uva: Más que un residuo, una fuente de compuestos bioactivos]]></article-title>
<article-title xml:lang="en"><![CDATA[Grape Pomace: More than a Waste, a Source of Bioactive Compounds]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Astorga]]></surname>
<given-names><![CDATA[Madelina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Molina-Quijada]]></surname>
<given-names><![CDATA[Claudia Celeste]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ovando-Martínez]]></surname>
<given-names><![CDATA[Maribel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Leon-Bejarano]]></surname>
<given-names><![CDATA[Marcos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigaciones Científicas y Tecnológicas ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigaciones Científicas y Tecnológicas ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigaciones Científicas y Tecnológicas ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigación en Polímeros y Materiales ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>16</volume>
<numero>33</numero>
<fpage>115</fpage>
<lpage>122</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-81962022000200115&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-81962022000200115&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-81962022000200115&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El orujo de uva es el principal subproducto sólido generado durante la elaboración del vino, y es generalmente considerado como un residuo. Sin embargo, la creciente preocupación con respecto al impacto negativo hacia el medio ambiente que supone el mal manejo de los residuos agroindustriales ha incentivado a la búsqueda del manejo o aprovechamiento de los subproductos. En este sentido, diversas investigaciones han demostrado el potencial del orujo de uva como una fuente para la obtención de diversos compuestos bioactivos (compuestos con propiedades biológicas benéficas para el ser humano), que podrían ser aprovechados en la industria alimentaria, cosmética o farmacéutica para beneficio humano. La presente revisión tiene como objetivo dar a conocer información relevante al respecto, con la finalidad de que el orujo de uva sea considerado como una fuente potencial para la obtención de compuestos con interés biológico aplicables en distintas industrias a nivel nacional.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Grape pomace is the main solid by-product generated during winemaking and generally considered as waste. However, the growing concern regarding the negative impact on the environment of poor management of agroindustrial waste has encouraged the search for the management or use of by-products. In this sense, several researches have demonstrated the potential of grape pomace as a source for obtaining diverse bioactive compounds (compounds with beneficial biological properties for humans), which could be used in the food, cosmetic and / or pharmaceutical industry for the human benefit. The present review aims to disseminate relevant information on this respect, so as grape pomace is considered as a potential source for obtaining compounds with biological interest suitable in different industries nationwide.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Orujo]]></kwd>
<kwd lng="es"><![CDATA[Subproductos del Vino]]></kwd>
<kwd lng="es"><![CDATA[Vitis vinifera L.]]></kwd>
<kwd lng="es"><![CDATA[Compuestos Bioactivos]]></kwd>
<kwd lng="en"><![CDATA[Pomace]]></kwd>
<kwd lng="en"><![CDATA[Wine By-Products]]></kwd>
<kwd lng="en"><![CDATA[Vitis vinifera L.]]></kwd>
<kwd lng="en"><![CDATA[Bioactive Compounds]]></kwd>
</kwd-group>
</article-meta>
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