<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052020000100004</article-id>
<article-id pub-id-type="doi">10.21640/ns.v12i24.2006</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antiradical and chelating ability of (+)-catechin, procyanidin B1, and a procyanidin-rich fraction isolated from brown sorghum bran]]></article-title>
<article-title xml:lang="es"><![CDATA[Capacidad antirradical y quelante de (+)-catequina, procianidina B1 y una fracción rica en procianidinas, aislada del salvado de sorgo café]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carmelo Luna]]></surname>
<given-names><![CDATA[Francisco Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza Wilson]]></surname>
<given-names><![CDATA[Ana María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Balandrán Quintana]]></surname>
<given-names><![CDATA[René Renato]]></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. Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2020</year>
</pub-date>
<volume>12</volume>
<numero>24</numero>
<fpage>0</fpage>
<lpage>0</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052020000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052020000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052020000100004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Sorghum varieties of brown pericarp are a rich source of natural antioxidants, among which procyanidins stand out. Currently there is little information on the relationship between the degree of polymerization of sorghum procyanidins and their antioxidant activity against certain free radicals, enzymes, and metals involved in the oxidation processes. For this reason, the present work intends to broaden the knowledge of the antioxidant profile of sorghum procyanidins, considering their degree of polymerization, through the determination of the antiradical (DPPH, ABTS, lipid peroxidation) and chelating ability (copper, zinc) of (+)-catechin (C), procyanidin B1 (PB1), and a procyanidin-rich fraction (PRF) isolated from brown sorghum bran.  Method: The monomer of (+)-catechin (C) and the dimer of procyanidin B1 (PB1) were acquired from chemical suppliers, while the sorghum procyanidin-rich fraction (PRF) was isolated through a Sephadex LH-20 column, employing solvent mixtures of methanol/water and aqueous acetone. The PRF was analyzed in an ultra-high performance liquid chromatography system (UHPLC), equipped with a UV-Vis diode array detector (DAD), as well as electrospray ionization (ESI) and quadruple time of flight (QTOF) mass spectrometry (MS) detectors. Subsequently, the following analysis were determined for the monomer C, dimer PB1 and PRF: Second-order rate constants (Ks), considering the initial stage and the overall reaction with DPPH, using a stopped-flow system; the easiness to reduce the peroxidase-generated free radicals (ABTS); inhibition of lipid peroxidation in a linoleic acid emulsion, as well as the ability to chelate Cu(II) and Zn(II).  Results: The dimer PB1 and PRF (mixture of oligomers from trimer to decamer), showed higher Ks to directly inhibit DPPH than the monomer C, and also were more effective to decrease the rates of formation of ABTS in the presence of peroxidase. However, the degree of polymerization was not a determining factor in the behavior of procyanidins to inhibit the free radicals formed during the peroxidation of linoleic acid in an emulsion system. Sorghum procyanidins showed greater ability to chelate copper than zinc, and their chelating ability was greater as the degree of polymerization increased.  Conclusions: The kinetic behavior of sorghum procyanidins revealed that PRF possess great potential to inhibit different free radicals, as well as for chelating copper.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Las variedades de sorgo de pericarpio café son una fuente rica en antioxidantes naturales, destacando de entre estos últimos las procianidinas. Actualmente hay poca información sobre la relación entre el grado de polimerización de las procianidinas de sorgo y su actividad antioxidante contra ciertos radicales libres, enzimas y metales involucrados en los procesos de oxidación. Por este motivo, el presente trabajo pretende ampliar el conocimiento del perfil antioxidante de las procianidinas de sorgo considerando su grado de polimerización, mediante la determinación de la capacidad antirradical (DPPH, ABTS, peroxidación lipídica) y quelante (cobre, zinc) de (+)-catequina (C), procianidina B1 (PB1); y una fracción rica en procianidina (PRF) aislada del salvado de sorgo café.  Método: El monómero de (+)-catequina (C) y el dímero de procianidina B1 (PB1) se adquirieron de una empresa comercial, mientras que la fracción rica en procianidina (PRF) de sorgo se aisló a través de una columna Sephadex LH-20, empleando mezclas de disolventes metanol/agua y acetona acuosa. La PRF se analizó en un sistema de cromatografía líquida de eficiencia ultra-alta (UHPLC), equipado con un detector UV-Vis de arreglo de diodos (DAD), así como por espectrometría de masas (MS) de ionización por electrospray (ESI) y de tiempo de vuelo con cuadrupolo (QTOF). Posteriormente, se determinaron los siguientes análisis para el monómero C, el dímero PB1 y PRF: tasas constantes de segundo orden (Ks) considerando la etapa inicial y la reacción global con DPPH, utilizando un sistema de flujo retenido; la facilidad para reducir los radicales libres generados por la peroxidasa (ABTS); inhibición de peroxidación lipídica en una emulsión de ácido linoleico, así como la capacidad quelante de Cu(II) y Zn(II).  Resultados: El dímero PB1 y PRF (mezcla de oligómeros de trímero a decámero), mostraron Ks más altas que el monómero C para inhibir directamente el DPPH, y también fueron más efectivos para disminuir las tasas de formación de ABTS en presencia de peroxidasa. Sin embargo, el grado de polimerización no fue un factor determinante en el comportamiento de las procianidinas para inhibir los radicales libres formados durante la peroxidación del ácido linoleico en un sistema de emulsión. Las procianidinas de sorgo mostraron mayor capacidad de quelar Cu(II) que Zn(II), y su capacidad de quelación fue mayor en la medida en que aumentó el grado de polimerización.  Conclusiones: El comportamiento cinético de las procianidinas de sorgo reveló que las PRF poseen un gran potencial para inhibir diferentes radicales libres, así como para quelar Cu(II).]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[procyanidins]]></kwd>
<kwd lng="en"><![CDATA[procyanidin B1]]></kwd>
<kwd lng="en"><![CDATA[(+)-catechin]]></kwd>
<kwd lng="en"><![CDATA[sorghum bran]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="es"><![CDATA[procianidinas]]></kwd>
<kwd lng="es"><![CDATA[procianidina B1]]></kwd>
<kwd lng="es"><![CDATA[(+)-catequina]]></kwd>
<kwd lng="es"><![CDATA[salvado de sorgo]]></kwd>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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