<?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>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282023000400018</article-id>
<article-id pub-id-type="doi">10.19136/era.a10niii.3707</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Determinación de antioxidantes durante el proceso de elaboración en panes artesanales fermentados]]></article-title>
<article-title xml:lang="en"><![CDATA[Determination of antioxidants during the elaboration process of fermented artisanal breads]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgadillo-Díaz]]></surname>
<given-names><![CDATA[Mariana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez-Romero]]></surname>
<given-names><![CDATA[Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baleón-Ortega]]></surname>
<given-names><![CDATA[Karla V.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz-Salazar]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Marista de Mérida Escuela de Ciencias de la Salud ]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>10</volume>
<numero>spe3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282023000400018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282023000400018&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282023000400018&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Determinar los compuestos bioactivos durante la elaboración de panes artesanales permitirá identificar alternativas de alimentos saludables que sustituyan a los productos ultraprocesados, que provocan riesgos a la salud. Se prepararon cinco formulaciones, harina de trigo+agua (HT), harina de trigo integral+agua (HTI), harina de trigo integral+agua+cerveza (HTIC), harina de trigo integral+agua+cerveza+chile habanero (HTICH) y harina de trigo integral+agua+cerveza+chile serrano (HTICS). El pan HTIC fue el más esponjoso y los panes HT y HTI fueron los más ácidos. En el proceso de elaboración de pan, la cantidad de fenoles totales fue mayor en la masa madre HTICS (33.74 ± 0.03 mg EAG/100 g), mientras que el pan HT tuvo el mayor contenido de flavonoides totales (13.32 ± 0.06 mg EQ/100g). El pan artesanal fermentado con harina de trigo sin cultivo iniciador y sustrato vegetal puede considerarse como un alimento funcional con un mayor contenido de compuestos bioactivos que beneficie la salud del ser humano.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Determining the bioactive compounds during the production of artisanal breads will allow us to identify healthy food alternatives that replace ultra-processed products, which cause health risks. Five formulations were prepared: wheat flour+water (WF), whole wheat flour+water (WWF), whole wheat flour+water+beer (WWFB), whole wheat flour+water+beer+habanero chili (WWFBH) and whole wheat flour+water+beer+serrano chili (WWFBS). The WWFB bread was the fluffiest, and the WF and WWF breads were the most acidic. During the bread-making process, the total phenol content was higher in the WWFBS sourdough (33.74 ± 0.03 mg GAE/100 g), while the WF bread had the highest total flavonoid content (13.32 ± 0.06 mg QE/100g). Artisanal bread fermented with wheat flour without a starter culture and vegetable substrate can be considered a functional food with a higher content of bioactive compounds that benefits human health.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Masa madre]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[alimento funcional]]></kwd>
<kwd lng="es"><![CDATA[pan artesanal]]></kwd>
<kwd lng="en"><![CDATA[Sourdough]]></kwd>
<kwd lng="en"><![CDATA[fermentation]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="en"><![CDATA[artisan bread]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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