<?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>2007-0934</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias agrícolas]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. Cienc. Agríc]]></abbrev-journal-title>
<issn>2007-0934</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-09342017000200269</article-id>
<article-id pub-id-type="doi">10.29312/remexca.v8i2.49</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características bioquímicas y calidad nutracéutica de cinco variedades de jamaica cultivadas en México]]></article-title>
<article-title xml:lang="en"><![CDATA[Biochemical characteristics and quality nutraceutical five varieties of jamaica grown in Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ariza Flores]]></surname>
<given-names><![CDATA[Rafael]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Serrano Altamirano]]></surname>
<given-names><![CDATA[Víctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Michel Aceves]]></surname>
<given-names><![CDATA[Alejandro Casimiro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barrios Ayala]]></surname>
<given-names><![CDATA[Aristeo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Otero Sánchez]]></surname>
<given-names><![CDATA[Marco Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Avendaño Arrazate]]></surname>
<given-names><![CDATA[Carlos Hugo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Noriega Cantú]]></surname>
<given-names><![CDATA[David H.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,INIFAP Campo Experimental Iguala ]]></institution>
<addr-line><![CDATA[Iguala Guerero]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio Superior Agropecuario del Estado de Guerrero  ]]></institution>
<addr-line><![CDATA[Iguala Guerrero]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,INIFAP Campo Experimental Rosario Izapa ]]></institution>
<addr-line><![CDATA[Tapachula Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2017</year>
</pub-date>
<volume>8</volume>
<numero>2</numero>
<fpage>269</fpage>
<lpage>280</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-09342017000200269&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-09342017000200269&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-09342017000200269&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se determinaron las características bioquímicas, fitoquímicas y antioxidantes de las nuevas variedades de jamaica Hibiscus sabdariffa: Alma Blanca (VAB), Cotzaltzin (VC), Rosalíz (VR) y Tecoanapa (VT), comparadas con la variedad Sudán (VS), para impulsar el uso alimenticio y nutricional de los cálices de la flor. Se realizó el análisis proximal de los cálices de las flores de las variedades de jamaica, así como los contenidos de aminoácidos, compuestos fenólicos y ácidos fenólicos. Mostraron diferencias estadísticas entre las variedades y para los contenidos de proteína, carbohidratos, lípidos, cenizas y fibra, así como los aminoácidos, fenoles totales y ácidos fenólicos, para las cinco variedades. Los lípidos varían de 17.7 a 22.8% y son mayores en VT y VS; las proteínas son altas en VT (5.8%) y VS (6%); de fibra contienen más VAB (43.9%) y Rosalíz (40.1%) y cenizas en VAB (9%) y VC (8.3%); en carbohidratos es mayor para la VC (37.5%). Se encontraron seis aminoácidos esenciales, la isoleucina y treonina pasan los requerimientos mínimos necesarios para los niños de la infancia y de preescolar y los adultos en todas las variedades; la VT presentan más lisina y las VAB, VC, VR y VS contienen más metionina + cisteína. Las variedades VAB, VC, VR y VT mostraron aproximadamente 50% de fenoles totales en comparación con VS; la VAB presentó menor contenido de taninos (65.5 mgEC/100 g); la VS es más alta en antocianinas. El ácido vanillico es abundante en las VR y VT y el ácido 4-hidroxibenzoico en VC; los ácidos salicílico y clorogénico son altos en la VAB; mientras que, el ácido protocatecuico es alto en las VR y VT, considerado con propiedades anticancerígenas. Las nuevas variedades de jamaica representan una alternativa para el consumo humano, por las características bioquímicas y nutracéuticas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Biochemical characteristics, phytochemicals and antioxidants were determined of new varieties of jamaica Jamaica sabdariffa: Alma Blanca (VAB), Cotzaltzin (VC), Rosaliz (VR) and Tecoanapa (VT), compared with the variety Sudan (VS) to promote the nutritional and nutritional use of flower buds. The proximal analysis were performed of the calyces of the flowers of the jamaica varieties, as well as the contents of aminoacids, phenolic compounds and phenolic acids. They showed statistical differences between the varieties and for the contents of protein, carbohydrates, lipids, ashes and fiber, as well as aminoacids, total phenols and phenolic acids, for the five varieties. The lipids range from 17.7 to 22.8% and are higher in VT and VS; the proteins are high in VT (5.8%) and VS (6%); of fiber contain more VAB (43.9%) and Rosalíz (40.1%) and ashes in VAB (9%) and VC (8.3%); in carbohydrates is higher for VC (37.5%). The six essential aminoacids were found, isoleucine and threonine pass the minimum requirements necessary for children from childhood and preschool and adults in all varieties; the VT present more lysine and the VAB, VC, VR and VS contain more methionine + cysteine. The VAB, VC, VR and VT showed approximately 50% of total phenols compared to VS; the VAB presented lower tannin content (65.5 mgEC/100 g); the VS is higher in anthocyanins. The vanillic acid is abundant in VR and VT and 4-hydroxybenzoic acid in VC; Salicylic and chlorogenic acids are high in VAB; whereas, protocatecuic acid is high in VR and VT, considered with anticancer properties. The new varieties of jamaica represent an excellent alternative for human consumption, because they present important biochemical and nutraceutical characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Hibiscus sabdariffa L.]]></kwd>
<kwd lng="es"><![CDATA[ácidos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[aminoácidos]]></kwd>
<kwd lng="es"><![CDATA[bromatología]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólico]]></kwd>
<kwd lng="en"><![CDATA[Hibiscus sabdariffa L]]></kwd>
<kwd lng="en"><![CDATA[aminoacids]]></kwd>
<kwd lng="en"><![CDATA[phenolic acids]]></kwd>
<kwd lng="en"><![CDATA[bromatology]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
</kwd-group>
</article-meta>
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