<?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>S1405-888X2021000100114</article-id>
<article-id pub-id-type="doi">10.22201/fesz.23958723e.2021.363</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of extraction solvent on metabolites content, antioxidant, and antibacterial activity of coffee bagasse]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto del disolvente de extracción sobre el contenido de metabolitos, actividad antioxidante y antibacteriana del bagazo de café]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Larez]]></surname>
<given-names><![CDATA[Frida Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Murillo-Hernández]]></surname>
<given-names><![CDATA[Juan Luis]]></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[Torrescano-Urrutia]]></surname>
<given-names><![CDATA[Gastón Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<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[Sánchez-Escalante]]></surname>
<given-names><![CDATA[Armida]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Sonora División de Ciencias Biológicas y de la Salud Departamento de Ciencias Químicas Biológicas]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Tecnológico de Estudios Superiores de Zamora Departamento de Ingeniería en Industrias Alimentarias ]]></institution>
<addr-line><![CDATA[Zamora de Hidalgo Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo Laboratorio de Investigación en Carne y Productos Cárnicos Coordinación de Tecnología de Alimentos de Origen Animal]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</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=S1405-888X2021000100114&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-888X2021000100114&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-888X2021000100114&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Bagasse, one of the residues obtained from coffee processing, is an important source of metabolites, such as polysaccharides and phenolic compounds, with functional properties derived from its antioxidant and antimicrobial activities. The objective of this study was to evaluate the effect of the extraction solvent on metabolites content, as well as on antioxidant and antibacterial activity of the aqueous (TI), ethanolic (T2) and aqueous-ethanolic (T3) extracts of coffee bagasse. The results demonstrated that Tl showed the highest total carbohydrates, flavanones and dihydroflavonols content, T2 presented the highest total flavonoids and caffeoylquinic acid content, while T3 showed the highest total phenolic, flavones and flavonols content (p &lt; 0.05). Furthermore, the greatest inhibitions of free-radicals and ferric reducing antioxidant power were detected in T1 and T3, while T2 showed higher reducing power ability depending on the concentration (p &lt; 0.05). Greater inhibitory effects were observed in T3 against Gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes), T2 against Echerichia coli, T2 and T3 against Pseudomonas aeruginosa depending upon the concentration (p &lt; 0.05). In conclusion, these results indicate that composition and properties of extract of coffee bagasse depend of the solvent used during the extraction.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El bagazo, es uno de los residuos que se obtienen del procesamiento del café, es una fuente importante de metabolitos, como polisacáridos y compuestos fenólicos, con propiedades funcionales derivadas de su actividad antioxidante y antimicrobiana. El objetivo de este estudio fue evaluar el efecto del solvente de extracción sobre el contenido de metabolitos, así como sobre la actividad antioxidante y antibacteriana del extracto acuoso (T1), etanólico (T2) y acuoso-etanólico (T3) del bagazo del café. Los resultados demostraron que T1 presentó el mayor contenido total de carbohidratos, flavanonas y dihidroflavonoles, T2 presentó el mayor contenido total de flavonoides y ácido cafeoilquínico mientras que T3 presentó el mayor contenido de fenoles totales, flavonas y flavonoles (p &lt; 0.05). Además, la mayor inhibición de radicales libres y poder de reducción antioxidante del ión férrico se detectaron en T1 y T3, mientras que T2 mostró mayor capacidad de poder reductor dependiendo de la concentración (p &lt; 0.05). Se observaron mayores efectos inhibidores en T3 frente a las bacterias Gram-positivas (Staphylococcus aureus y Listeria monocytogenes), T2 frente a Echerichia coli, T2 y T3 frente a Pseudomonas aeruginosa según la concentración (p &lt; 0.05). En conclusión, estos resultados indican que la composición y propiedades del extracto de bagazo del café dependen del solvente utilizado durante la extracción.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[coffee residues]]></kwd>
<kwd lng="en"><![CDATA[extraction technologies]]></kwd>
<kwd lng="en"><![CDATA[bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[antibacterial]]></kwd>
<kwd lng="es"><![CDATA[residuos de café]]></kwd>
<kwd lng="es"><![CDATA[tecnologías de extracción]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[antibacteriano]]></kwd>
</kwd-group>
</article-meta>
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