<?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>1405-888X</journal-id>
<journal-title><![CDATA[TIP. Revista especializada en ciencias químico-biológicas]]></journal-title>
<abbrev-journal-title><![CDATA[TIP]]></abbrev-journal-title>
<issn>1405-888X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Zaragoza]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-888X2018000200103</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2018.2.4</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Optimización de la extracción e identificación de compuestos polifenólicos en anís (Pimpinella anisum), clavo (Syzygium aromaticum) y cilantro (Coriandrum sativum) mediante HPLC acoplado a espectrometría de masas]]></article-title>
<article-title xml:lang="en"><![CDATA[Optimization of the extraction and identification of polyphenolic compounds in aniseed (Pimpinella anisum), clove (Syzygium aromaticum) and coriander (Coriandrum sativum) through HPLC coupled to mass spectrometry]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Aguirre]]></surname>
<given-names><![CDATA[Gaspar A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muñoz-Bernal]]></surname>
<given-names><![CDATA[Óscar A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez-Parrilla]]></surname>
<given-names><![CDATA[Emilio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Núñez-Gastélum]]></surname>
<given-names><![CDATA[José A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Wall-Medrano]]></surname>
<given-names><![CDATA[Abraham]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sáyago-Ayerdi]]></surname>
<given-names><![CDATA[Sonia G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosa]]></surname>
<given-names><![CDATA[Laura A. de la]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas Departamento de Ciencias Químico-Biológicas]]></institution>
<addr-line><![CDATA[Cd. Juárez Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Ciudad Juárez Instituto de Ciencias Biomédicas Departamento de Ciencias de la Salud]]></institution>
<addr-line><![CDATA[Cd. Juárez Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Tecnológico de Tepic Laboratorio Integral de Investigación de Alimentos ]]></institution>
<addr-line><![CDATA[ Nayarit]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>21</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2018000200103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2018000200103&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2018000200103&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La cocina mexicana, considerada patrimonio inmaterial de la humanidad, es rica en gran variedad de especias que, además de potenciar las características sensoriales de los platillos, poseen propiedades benéficas para la salud. Los responsables de estas características, son la variedad y contenido de ciertos compuestos bioactivos entre los que destacan los compuestos polifenólicos. Los estudios de los compuestos bioactivos en las especias de la cocina mexicana son escasos, por esta razón, el presente estudio pretende realizar un perfil de los compuestos polifenólicos presentes en el anís (Pimpinella anisum L.), cilantro (Coriandrum sativum L.) y clavo (Syzygium aromaticum). Para esto, se estandarizó el método de extracción más efectivo, variando la relación sólido-disolvente y el tiempo de ultra-sonicación, se calculó el rendimiento, se cuantificaron los compuestos polifenólicos y flavonoides solubles totales, así como la capacidad antioxidante de cada extracto. El clavo fue la especia con mayor contenido de polifenoles solubles, flavonoides y con la mayor capacidad antioxidante. Después se realizó un perfil de los extractos que mostraron el mayor contenido de polifenoles por medio de HPLC/MS. Se identificaron tentativamente, el ácido clorogénico, ferúlico y sinápico en el anís; quercetín-3-rutinósido (rutina) y naringenina en el cilantro, mientras que en el clavo se identificaron el ácido gálico, clorogénico y elágico.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Mexican cuisine is considered as an intangible heritage of humanity. It uses numerous spices which, in addition to enhancing the sensorial characteristics of the traditional food, benefits human health. Spices contain a variety of bioactive compounds, including polyphenolic compounds, which are responsible for their healthful properties. Studies of bioactive compounds found in spices used in the Mexican cuisine are limited. Therefore, the aim of this paper was to investigate the polyphenolic profile of three spices used in typical Mexican cuisine: aniseed (Pimpinella anisum L.) coriander (coriandrum sativum L.) and clove (Syzygium aromaticum). Initially, the most effective extraction method was standardized by varying the solid-solvent ratio and the sonication time. Total soluble polyphenols, flavonoids and antioxidant capacity of each extract were analyzed, as well as the extraction yield. Clove showed the highest content of soluble polyphenols, flavonoids and the highest antioxidant capacity. The extracts having the highest polyphenol content were analyzed by HPLC-MS. The aniseed extract displayed chlorogenic, sinapic an ferulic acids. While quecetin-3-rutinoside and naringenin were detected for coriander; in clove, gallic, chlorogenic and elagic acids were assigned.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cocina mexicana]]></kwd>
<kwd lng="es"><![CDATA[especias]]></kwd>
<kwd lng="es"><![CDATA[extracción]]></kwd>
<kwd lng="es"><![CDATA[polifenoles solubles]]></kwd>
<kwd lng="en"><![CDATA[mexican cuisine]]></kwd>
<kwd lng="en"><![CDATA[spices]]></kwd>
<kwd lng="en"><![CDATA[extraction]]></kwd>
<kwd lng="en"><![CDATA[soluble polyphenols]]></kwd>
</kwd-group>
</article-meta>
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