<?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>1405-2768</journal-id>
<journal-title><![CDATA[Polibotánica]]></journal-title>
<abbrev-journal-title><![CDATA[Polibotánica]]></abbrev-journal-title>
<issn>1405-2768</issn>
<publisher>
<publisher-name><![CDATA[Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-27682025000100275</article-id>
<article-id pub-id-type="doi">10.18387/polibotanica.59.18</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Componentes antioxidantes y calidad nutricional de aguamiel de diversos cultivares de agave pulquero (Agave salmiana y A. mapisaga)]]></article-title>
<article-title xml:lang="en"><![CDATA[Antioxidant components and nutritional quality of aguamiel of some cultivars from agave pulquero (Agave salmiana and A. mapisaga)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Ramos]]></surname>
<given-names><![CDATA[Lyzbeth]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Mateos]]></surname>
<given-names><![CDATA[Ma. del Rosario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ybarra-Moncada]]></surname>
<given-names><![CDATA[Ma. Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Fitotecnia ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Fitotecnia ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma Chapingo Departamento de Ingeniería Agroindustrial ]]></institution>
<addr-line><![CDATA[ Estado de México]]></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>
<numero>59</numero>
<fpage>275</fpage>
<lpage>293</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-27682025000100275&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-27682025000100275&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-27682025000100275&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La savia del agave ha sido consumida por los mexicanos desde la época prehispánica como una bebida llamada &#8220;aguamiel&#8221;; actualmente, su consumo ha disminuido por la preferencia de bebidas saborizadas, aunado al desconocimiento de las propiedades funcionales. Son pocos los estudios que refieren el valor nutricional y nutrace&#769;utico del aguamiel de diferentes cultivares de agave pulquero, pese a la gran variabilidad morfológica y grados de domesticación del género Agave. Por ello, el objetivo de la investigación fue evaluar las características físico-químicas, los componentes nutricionales y antioxidantes del aguamiel de diversos cultivares de A. salmiana y A. mapisaga, recolectados en los estados de Hidalgo y México, con el fin de identificar aquellos de mayor atributo nutracéutico y revalorizar su consumo. En promedio, los resultados mostraron que el aguamiel es fuente de azúcares (105.50 g L-1), proteína (8.20 g L-1), K (1829.78 mg L-1), Ca (159.70 mg L-1), Fe (19.17 mg L-1), Cu (5.12 mg L-1), vitamina C (323.17 mg EAA L-1) y compuestos fenólicos (325.66 mg EAG L-1). La capacidad antioxidante fue mayor en el aguamiel de A. salmiana del Estado de Hidalgo. El aguamiel de A. salmiana cultivar cerro, de color más oscuro (menor valor hue) y menor valor energético (300.70 kcal L-1), presentó la mayor actividad antioxidante (2576.29 (M ET L-1), lo que mostró una fuerte correlación con el alto contenido de proteína (12.00 g L-1), Ca (409.97 mg L-1) y compuestos fenólicos (478.28 mg EAG L-1). En general, el aguamiel puede considerarse como bebida funcional por su calidad nutricional y contenido de componentes antioxidantes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Since the Prehispanic period, the sap of the agave-pulquero has been consumed by Mexicans as a beverage called &#8220;aguamiel&#8221;. Nowadays its consumption has decreased due to the greater consumer preference for flavored drinks, coupled with the lack of knowledge functional properties. Despite the great morphological variability and degrees of domestication shown by genus agave, little is known about nutritional and nutraceutical value of the aguamiel of different agave-pulquero cultivars. Therefore, the aim of this research was to evaluate physicochemical characteristics, nutritional and antioxidant compounds of aguamiel from cultivars of Agave salmiana and A. mapisaga, collected in the states of Hidalgo and Mexico. This information could help identify those cultivars with major nutraceutical properties and revalue aguamiel consumption. On average the results showed that the aguamiel is a source of sugars (105.50 g L-1), protein (8.20 g L-1), K (1829.78 mg L-1), Ca (159.70 mg L-1), Fe (19.17 mg L-1), Cu (5.12 mg L-1), vitamin C (323.17 mg L-1) and phenolic compounds (325.66 mg GAE L-1). Aguamiel showed moderate antioxidant capability, being higher in the aguamiel of A. salmiana from Estado de Hidalgo. The aguamiel from A. salmiana cultivar cerro, with a darker color (lower hue) and lower energy value (300.70 kcal L-1), presented greater antioxidant capacity (2576.29 (M TE L-1) associated with a strong significant correlation between phenolic content (478.28 mg GAE L-1), protein (12.00 g L-1) and Ca (409.97 mg L-1). In conclusion, the aguamiel could be considered as a functional beverage because of its nutritional quality and content of antioxidant components.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[savia de agave]]></kwd>
<kwd lng="es"><![CDATA[proteína]]></kwd>
<kwd lng="es"><![CDATA[minerales]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="en"><![CDATA[Agave spp]]></kwd>
<kwd lng="en"><![CDATA[protein]]></kwd>
<kwd lng="en"><![CDATA[minerals]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
</kwd-group>
</article-meta>
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