<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562022000300101</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i3.1662</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización fisicoquímica, actividad antioxidante y contenido de fenoles y flavonoides totales de nopal morado (Opuntia gosseliniana) en dos etapas de coloración]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical characterization, antioxidant activity and total phenolic and flavonoid content of purple prickly pear (Opuntia gosseliniana) at two stages of coloration]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Manzanarez-Tenorio]]></surname>
<given-names><![CDATA[LE]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz-Cruz]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cira-Chávez]]></surname>
<given-names><![CDATA[LA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Estrada-Alvarado]]></surname>
<given-names><![CDATA[MI]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Ríos]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Toro-Sánchez]]></surname>
<given-names><![CDATA[CL Del]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Suárez-Jiménez]]></surname>
<given-names><![CDATA[GM]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Sonora Departamento de Biotecnología y Ciencias Alimentarias ]]></institution>
<addr-line><![CDATA[Cd. Obregón Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Sonora Departamento de Investigación y Posgrado en Alimentos ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>3</numero>
<fpage>101</fpage>
<lpage>106</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000300101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000300101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000300101&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El nopal (Opuntia gosseliniana) es considerado un producto alimenticio de interés debido a sus propiedades funcionales, incluyendo su actividad antioxidante. El objetivo de este trabajo fue evaluar las propiedades físico-químicas (color, pH y sólidos solubles totales), actividad antioxidante (DPPH, ABTS y FRAP), contenido de fenoles y flavonoides totales y contenido de betalaínas. Así como la evaluación de la toxicidad sobre Artemia salina de los extractos etanólicos de nopal en dos etapas de coloración: verde y morado. El color fue característico para cada etapa de coloración. No se observaron diferencias significativas en los valores de pH y SST en cada etapa de coloración. El % de humedad fue mayor en nopal verde (81 %) con respecto al nopal morado (76.65 %). Respecto al grado de toxicidad, los extractos de nopal morado presentaron menor toxicidad que los extractos de nopal verde. Los valores más altos para fenoles y flavonoides totales se encontraron en las muestras de color morado, con valores de 2.31 mg EAG/gps y 3.06 mg EQ/gps, respec-tivamente. De igual manera, en la actividad antioxidante se obtuvieron valores más altos en la etapa de color morado en las tres técnicas utilizadas. Por lo que, esta especie de cactácea podría ser una fuente potencial de antioxidantes y pigmentos de interés agroindustrial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Nopal (Opuntia gosseliniana) is considered a food product of interest due to its functional properties, including its antioxidant activity. The objective of this work was to evaluate the physical-chemical properties (color, pH and total soluble solids), antioxidant activity (DPPH, ABTS and FRAP), content of total phenols and flavonoids, and betalain content. As well as the evaluation of the toxicity of ethanolic extracts of nopal at two stages of coloration: green and purple. Color was characteristic for each coloration stage. No significant differences were observed in pH and SST values at each coloration stage. The % moisture was higher in green nopal (81 %) compared to purple nopal (76.65 %). Regarding the degree of toxicity, purple nopal extracts showed less toxicity than green nopal extracts. The highest values for total phenols and flavonoids were found in purple samples, with values of 2.31 mg EAG/gps and 3.06 mg EQ/gps, respectively. Similarly, in the antioxidant activity (in the three techniques used) and betalain content, higher values were obtained at the purple color stage. Therefore, this species of cacti could be a potential source of antioxidants and pigments of agro-industrial interest.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[ABTS]]></kwd>
<kwd lng="es"><![CDATA[DPPH]]></kwd>
<kwd lng="es"><![CDATA[fenoles totales]]></kwd>
<kwd lng="es"><![CDATA[betalaínas]]></kwd>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[ABTS]]></kwd>
<kwd lng="en"><![CDATA[DPPH]]></kwd>
<kwd lng="en"><![CDATA[total phenols]]></kwd>
<kwd lng="en"><![CDATA[betalains]]></kwd>
</kwd-group>
</article-meta>
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