<?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>2007-3380</journal-id>
<journal-title><![CDATA[Revista bio ciencias]]></journal-title>
<abbrev-journal-title><![CDATA[Revista bio ciencias]]></abbrev-journal-title>
<issn>2007-3380</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Nayarit]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-33802023000100420</article-id>
<article-id pub-id-type="doi">10.15741/revbio.10.e1468</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Antioxidant Effect of Polyphenols from Mexican Oregano (Lippia graveolens Kunth) Residual Bagasse in Sunflower Vegetable Oil]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto antioxidante en aceite vegetal de girasol de polifenoles obtenidos del bagazo residual de orégano mexicano (Lippia graveolens Kunth)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuevas González]]></surname>
<given-names><![CDATA[M. F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores Martínez]]></surname>
<given-names><![CDATA[H.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[León Campos]]></surname>
<given-names><![CDATA[C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Muraira]]></surname>
<given-names><![CDATA[I.G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,TecNM/ITTlajomulco División de Estudios de Posgrado e Investigación ]]></institution>
<addr-line><![CDATA[Tlajomulco de Zúñiga Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-33802023000100420&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-33802023000100420&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-33802023000100420&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Mexican oregano (Lippia graveolens Kunth) is a spice of great commercial value as a condiment, mainly due to the profile provided by its essential oil. However, little use has been made of its high concentration of water-soluble phenolic compounds, such as pinocembrin, a flavanone with antioxidant properties of great nutritional and health importance. The process of essential oil extraction from its leaves produces a large amount of waste rich in flavonoids, which is rarely used and even becomes a source of contamination due to its inadequate disposal. In order to evaluate this agro-industrial waste, the bagasse was characterized and found to have a high content of total phenolic and pinocembrin (0.71 mg/mL), as well as antioxidant activity, with values similar to those found in plant matter without any processing. Extracts rich in pinocembrin were prepared by separation on a chromatographic column, being able to generate enriched products (1.38 mg/mL). The oxidative stabilization capacity of the extract and its enriched fraction from the residual bagasse of oregano in sunflower oil was evaluated, finding outstanding protective capacities against lipid peroxidation compared to those provided by butylated hydroxytoluene, a synthetic antioxidant commonly used for this purpose.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El orégano mexicano (Lippia graveolens Kunth) es una especia de gran valor comercial como condimento principalmente por el perfil que proporciona su aceite esencial. Sin embargo, poco aprovechamiento se ha dado a su alta concentración de compuestos fenólicos hidrosolubles presentes, como la pinocembrina, flavanona con propiedades antioxidantes de gran importancia alimenticia y para la salud. En el proceso de extracción del aceite esencial de sus hojas, se produce una gran cantidad de residuos ricos en flavonoides, que pocas veces son aprovechados, e incluso se convierten en fuente de contaminación por la inadecuada disposición de los mismos. Con el fin de valorizar este desecho agroindustrial, el bagazo se caracterizó encontrando un contenido de fenoles totales de 2.99 mg GA/mL Ex y de pinocembrina de 0.71 mg/mL Ex así como una actividad antioxidante de 5.48 mg EqTx/mL Ex, los cuales son valores similares a los encontrados en la materia vegetal sin procesamiento alguno. Se elaboraron extractos ricos en pinocembrina mediante separación por columna cromatográfica pudiendo generarse productos enriquecidos (1.38 mg/mL). Se evaluó la capacidad de estabilización oxidativa del extracto y su fracción enriquecida provenientes del bagazo residual de orégano en aceite de girasol, encontrando capacidades de protección contra peroxidación lipídica sobresalientes, comparadas con las proporcionadas por el butil hidroxitolueno, antioxidante sintético comúnmente utilizado con este fin.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Polyphenols 1]]></kwd>
<kwd lng="en"><![CDATA[Mexican oregano 2,]]></kwd>
<kwd lng="en"><![CDATA[natural antioxidant 3]]></kwd>
<kwd lng="en"><![CDATA[residual bagasse 4]]></kwd>
<kwd lng="es"><![CDATA[Polifenoles 1]]></kwd>
<kwd lng="es"><![CDATA[Orégano mexicano 2]]></kwd>
<kwd lng="es"><![CDATA[Antioxidante natural 3]]></kwd>
<kwd lng="es"><![CDATA[Bagazo residual 4]]></kwd>
</kwd-group>
</article-meta>
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