<?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>S1405-888X2021000100111</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2021.333</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of extraction solvent on chemical composition, physicochemical and biological properties of edible mushrooms extracts]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del solvente de extracción sobre la composición química, propiedades fisicoquímicas y biológicas de extractos de hongos comestibles]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Martínez]]></surname>
<given-names><![CDATA[Brisa del Mar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Sánchez]]></surname>
<given-names><![CDATA[Rey David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ibarra-Arias]]></surname>
<given-names><![CDATA[Félix Joel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ibarra-Torres]]></surname>
<given-names><![CDATA[Elia Vanessa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torrescano-Urrutia]]></surname>
<given-names><![CDATA[Gastón R.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo, A. C. Laboratorio de Investigación en Carne y Productos Cárnicos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Alta Tecnología Industrial para la Salud Animal  ]]></institution>
<addr-line><![CDATA[Guadalajara Jalisco]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2021</year>
</pub-date>
<volume>24</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-888X2021000100111&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2021000100111&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2021000100111&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Edible mushroom has been described as an important source of biological compounds able to reduce the load of pathogenic bacteria&#8217;s and the free radical&#8217;s levels in foods. In this study, chemical proximate analysis of edible mushrooms powder (Agaricus brasiliensis, Ganoderma lucidum and Pleurotus ostreatus) was determined. Also, it was determined the effect of the solvent (water, ethanol, and a mixture of water-ethanol) on the physicochemical properties, phenolic content, antimicrobial, and antioxidant activity of edible mushrooms extracts. The results indicate that G. lucidum and P. ostreatus powders showed (p &lt; 0.05) the lowest moisture (&lt; 4%), lipids (&lt; 2%), the highest carbohydrates contents (&gt; 80%), and P. ostreatus the lowest ash and the highest proteins contents (p &lt; 0.05). The mushroom water extracts presented the highest lightness and TSS (total soluble solids) values (p &lt; 0.05). P. ostreatus extracts showed the highest extraction yield (&gt; 40%), pH, redness, yellowness, phenolic and flavonoids contents (p &lt; 0.05). Moreover, G. lucidum and P. ostreatus ethanol and water-ethanol extracts a highest antimicrobial effect against Staphylococcus aureus &gt; Listeria innocua &gt; Escherichia coli &gt; Salmonella typhimurium (p &lt; 0.05). Regard antioxidant activity, P. ostreatus extracts showed the highest reducing power and antiradical activity, while G. lucidum and P. ostreatus ethanol and water-ethanol extracts a highest lipid oxidation inhibition (p &lt; 0.05). The extracts of edible mushrooms evaluated could be used as antimicrobials and antioxidants ingredients for food industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Los hongos comestibles han sido descritos como una fuente importante de compuestos biológicos capaces de reducir la carga de bacterias patógenas y los niveles de radicales libres en los alimentos. En este estudio, se determinó el análisis químico proximal de las harinas de hongos comestibles (Agaricus brasiliensis, Ganoderma lucidum y Pleurotus ostreatus). Asimismo, se determinó el efecto del solvente (agua, etanol y una mezcla de agua-etanol) sobre las propiedades fisicoquímicas, contenido de fenoles, actividad antimicrobiana y antioxidante de los extractos de hongos comestibles. Los resultados indican que las harinas de G. lucidum y P. ostreatus mostraron (p &lt; 0.05) el contenido más bajo de humedad (&lt; 4%), lípidos (&lt; 2%), el contenido más alto de carbohidratos (&gt; 80%), y P. ostreatus el contenido más bajo de ceniza y el más alto en proteínas (p &lt; 0.05). Los extractos acuosos de los hongos presentaron los valores más altos de luminosidad y TSS (total soluble solids, por sus siglas en inglés) (p &lt; 0.05). Los extractos de P. ostreatus presentaron alto rendimiento de extracción (&gt; 40%), pH, color rojo, color amarillo y contenido de fenoles y flavonoides (p &lt; 0.05). Por otra parte, los extractos etanólicos y acuoso-etanólicos de G. lucidum y P. ostreatus con un alto efecto inhibidor sobre Staphylococcus aureus &gt; Listeria innocua &gt; Escherichia coli &gt; Salmonella typhimurium (p &lt; 0.05). Respecto a la actividad antioxidante, los extractos de P. ostreatus presentaron el mayor poder reductor y actividad antirradical; mientras que, los extractos etanólicos y acuoso-etanólicos de G. lucidum y P. ostreatus la mayor inhibición en la oxidación de lípidos (p &lt; 0.05). Los extractos de hongos comestibles evaluados podrían utilizarse como ingredientes antimicrobianos y antioxidantes para la industria alimentaria.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[antimicrobial]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[edible mushroom]]></kwd>
<kwd lng="en"><![CDATA[natural extract]]></kwd>
<kwd lng="en"><![CDATA[extraction solvent]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[antimicrobiano]]></kwd>
<kwd lng="es"><![CDATA[extracto natural]]></kwd>
<kwd lng="es"><![CDATA[hongos comestibles]]></kwd>
<kwd lng="es"><![CDATA[solvente de extracción]]></kwd>
</kwd-group>
</article-meta>
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