<?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>0187-7380</journal-id>
<journal-title><![CDATA[Revista fitotecnia mexicana]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. fitotec. mex]]></abbrev-journal-title>
<issn>0187-7380</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Mexicana de Fitogenética A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0187-73802019000200101</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[ESTABILIDAD TÉRMICA DE ACEITE VIRGEN DE COCO OBTENIDO DE DOS CULTIVARES CRECIDOS EN GUERRERO, MÉXICO]]></article-title>
<article-title xml:lang="en"><![CDATA[THERMAL STABILITY OF VIRGIN COCONUT OIL OBTAINED FROM TWO CULTIVARS GROWN IN GUERRERO, MEXICO]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Elodio-Policarpo]]></surname>
<given-names><![CDATA[Fabiola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Peñaloza-Herrera]]></surname>
<given-names><![CDATA[Brenda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Maldonado-Astudillo]]></surname>
<given-names><![CDATA[Yanik I.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jimenez-Hernandez]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Casamayor]]></surname>
<given-names><![CDATA[Verónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arámbula-Villa]]></surname>
<given-names><![CDATA[Gerónimo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salazar]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Guerrero Facultad de Ciencias Químico Biológicas ]]></institution>
<addr-line><![CDATA[Chilpancingo de los Bravo Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Guerrero Unidad de Estudios de Posgrado e Investigación ]]></institution>
<addr-line><![CDATA[Acapulco Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación y de Estudios Avanzados  ]]></institution>
<addr-line><![CDATA[ Querétaro]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Guerrero  ]]></institution>
<addr-line><![CDATA[Chilpancingo de los Bravo Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>42</volume>
<numero>2</numero>
<fpage>101</fpage>
<lpage>109</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S0187-73802019000200101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S0187-73802019000200101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S0187-73802019000200101&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El interés por el aceite virgen de coco ha crecido en los últimos años debido a sus efectos benéficos para la salud y a sus características fisicoquímicas y sensoriales atractivas para el consumidor. En este estudio se evaluó la estabilidad térmica del aceite virgen de coco extraido a partir de dos cultivares crecidos en el estado de Guerrero, México. Los resultados se compararon con un aceite de coco virgen comercial. Los aceites estudiados mostraron una composición similar de ácidos grasos. Se determinó el cambio en el contenido de ácidos grasos libres, fenoles y flavonoides totales, color, espectro de infrarrojo y valores de los coeficientes de extinción K232 y K270 de los aceites durante 5 d almacenados a 80, 100 y 120 ºC en un horno de convección forzada. El contenido de compuestos fenólicos totales para el aceite virgen de coco comercial (AVCC), aceite virgen elaborado del cocotero Híbrido Mapan (AVCHM) y aceite virgen elaborado del cocotero Alto del Pacífico (AVCAP) fue 3.00 ± 0.30, 60.04 ± 4.10 y 78.00 ± 6.20 mg equivalentes de ácido gálico 100 g-1 aceite, respectivamente. Los AVCHM y AVCAP de Guerrero, México mostraron una estabilidad oxidativa significativamente mayor al AVCC (P &#8804; 0.05). Lo anterior se concluyó al no observar cambios importantes en el valor de índice de peróxidos, porcentaje de ácidos grasos, coeficientes de extinción K232 y K270 y ángulo matiz. La presencia de compuestos oxidados después del almacenamiento se demostró con espectroscopía infrarroja a través de los cambios en las frecuencias 1746 y 3470 cm-1 que corresponden a la presencia de compuestos carbonílicos e hidroperóxidos, respectivamente. Los resultados obtenidos en este estudio indican que los aceites de coco artesanales elaborados en Guerrero, México tienen un mayor potencial tecnológico por su elevado contenido de compuestos fenólicos y mayor estabilidad oxidativa en comparación con el aceite de coco comercial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[SUMMARY The interest in virgin coconut oil has grown in recent years due to its beneficial effects on health and its attractive physicochemical and sensorial characteristics for the consumer. In this study, the thermal stability of virgin oil coconut oil extracted from two cultivars grown in the state of Guerrero, Mexico was evaluated. The results were compared with a commercial virgin coconut oil. The studied oils showed a similar composition of fatty acids. The change in the content of free fatty acids, phenols and total flavonoids, color, infrared spectrum and values of the K232 and K270 extinction coefficients of the oils stored for 5 d at 80, 100 and 120 ºC in a forced convection oven were determined. The content of total phenolic compounds for commercial virgin coconut oil (CVCO), virgin oil produced from the Mapan Hybrid coconut palm (VOMHC) and virgin oil from Alto del Pacifico coconut palm (VOAPC) was 3.00 ± 0.30, 60.04 ± 4.10 and 78.00 ± 6.20 mg equivalents of gallic acid 100 g-1 oil, respectively. The VOMHC and VOAPC of Guerrero, Mexico showed significantly greater oxidative stability than the CVCO (P &#8804; 0.05). The above was concluded as no important changes were observed in the value of peroxide index, percentage of fatty acids, K232 and K270 extinction coefficients and hue angle. The presence of oxidized compounds after storage was demonstrated with infrared spectroscopy through the changes in frequencies 1746 and 3470 cm-1 corresponding to the presence of carbonyl compounds and hydroperoxides, respectively. The results obtained in this study indicate that artisanal coconut oils made in Guerrero, Mexico have a greater technological potential due to their high content of phenolic compounds and greater oxidative stability compared to commercial coconut oil.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Cocos nucifera]]></kwd>
<kwd lng="es"><![CDATA[cocotero]]></kwd>
<kwd lng="es"><![CDATA[estabilidad térmica]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="en"><![CDATA[Cocos nucifera]]></kwd>
<kwd lng="en"><![CDATA[coconut palm]]></kwd>
<kwd lng="en"><![CDATA[thermal stability]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
</kwd-group>
</article-meta>
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