<?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>S2007-90282025000100016</article-id>
<article-id pub-id-type="doi">10.19136/era.a12n1.4016</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Contenido mineral de cafés de diferente altitud del Estado de Guerrero, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Mineral content of coffee of different altitudes from the State of Guerrero, México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Antúnez-Ocampo]]></surname>
<given-names><![CDATA[Oscar Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Puente-Valenzuela]]></surname>
<given-names><![CDATA[Cristo Omar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-Rodríguez]]></surname>
<given-names><![CDATA[Mariana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sabino-López]]></surname>
<given-names><![CDATA[Juan Elías]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Hernández]]></surname>
<given-names><![CDATA[Luis Antonio]]></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  ]]></institution>
<addr-line><![CDATA[Iguala de la Independencia Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[Gómez Palacio Durango]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Guerrero Facultad de Ciencias Agropecuarias y Ambientales ]]></institution>
<addr-line><![CDATA[Iguala de la independencia Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<volume>12</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282025000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282025000100016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282025000100016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En las regiones Montaña, Costa Grande y Chica del Estado de Guerrero, México; el cultivo de café (Coffea arabica L.) es una actividad estratégica importante para la población indígena y campesina. La altitud es uno de los factores que influye en la composición bioquímica, calidad física y organoléptica de la taza de café. El objetivo fue evaluar el contenido de macro y micronutrientes en café tostado molido proveniente de diferentes alturas del Estado de Guerrero. Los tratamientos fueron seis cafés recolectados a diferentes altitudes de Guerrero. El diseño experimental fue completamente al azar, con cuatro repeticiones. Los cafés se recolectaron en las localidades y municipios de: i) San Miguel el Progreso y Paraje Montero, Malinaltepec; ii) Páscala del Oro, San Luis Acatlán; iii) El Carrizal, Tlacoapa y iv) Barranca Pobre, Acatepec. El K, Ca, Fe y Cu se analizaron por aspiración directa en flama aire - acetileno, en espectrómetro de absorción atómica Analyst700 PerkinElmer®; el N y P se cuantificaron con un espectrofotómetro Jenway® 73 UV/VIS, los valores se expresaron en porcentaje (%) y mg kg-1. Se registró mayor contenido de N y Cu en café de 2041 m; sin embargo, en cafés de menor altitud (1 060 y 1 089 m) hubo mayores niveles de P, K y Fe. El café de 1 986 m, sobresalió en Ca (0.17%). La altitud fue un factor que diferenció el contenido mineral del café tostado molido, donde el orden de abundancia fue K, N, P, Ca, Fe y Cu.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In Montaña, Costa Grande and Chica regions of Guerrero State, Mexico; The coffee (Coffea arabica L.) cultivation is an important strategic activity for indigenous and farmers population. Altitude is a factor one that influences in the biochemical composition, physical and organoleptic quality of the cup coffee. The objective was to evaluate the macro and micronutrients content in ground roasted coffee from different altitudes of Guerrero State. The treatments were six coffees collected at different altitudes in Guerrero. The experimental design was completely randomized, with four repetitions. The coffees were collected in the towns and municipalities of: i) San Miguel el Progreso and Paraje Montero, Malinaltepec; ii) Páscala del Oro, San Luis Acatlán; iii) El Carrizal, Tlacoapa and iv) Barranca Pobre, Acatepec. K, Ca, Fe and Cu were analyzed by direct aspiration in air-acetylene flame, in an Analyst700 PerkinElmer® atomic absorption spectrometer; N and P were quantified with a Jenway® 73 UV/VIS spectrophotometer, values were expressed in in percentage (%) and mg kg-1. The highest content of N and Cu was recorded in coffee of 2041 m; however, in coffees at lower altitudes (1 060 and 1 089 m) there were higher P, K and Fe levels. The 1 986 m coffee stood out in Ca (0.17%). Altitude was a factor that differentiated the mineral content of ground roasted coffee, where the abundance order were K, N, P, Ca, Fe and Cu.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Altitud]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[Coffe arabica]]></kwd>
<kwd lng="es"><![CDATA[Guerrero]]></kwd>
<kwd lng="es"><![CDATA[tostado]]></kwd>
<kwd lng="es"><![CDATA[minerales]]></kwd>
<kwd lng="en"><![CDATA[Altitude]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[Coffe arabica]]></kwd>
<kwd lng="en"><![CDATA[Guerrero]]></kwd>
<kwd lng="en"><![CDATA[toasted]]></kwd>
<kwd lng="en"><![CDATA[minerals]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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