<?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>2007-9028</journal-id>
<journal-title><![CDATA[Ecosistemas y recursos agropecuarios]]></journal-title>
<abbrev-journal-title><![CDATA[Ecosistemas y recur. agropecuarios]]></abbrev-journal-title>
<issn>2007-9028</issn>
<publisher>
<publisher-name><![CDATA[Universidad Juárez Autónoma de Tabasco, Dirección de Investigación y Posgrado]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-90282025000300016</article-id>
<article-id pub-id-type="doi">10.19136/era.a12n3.4348</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Factores que influyen en el rendimiento de aceite esencial de Pimenta dioica L. durante hidrodestilación]]></article-title>
<article-title xml:lang="en"><![CDATA[Factors influencing the yield of Pimenta dioica L. essential oil during hydrodistillation]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ochoa-Flores]]></surname>
<given-names><![CDATA[Angélica Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-Rodríguez]]></surname>
<given-names><![CDATA[Mireya]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vela-Gutiérrez]]></surname>
<given-names><![CDATA[Gilber]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Galindo]]></surname>
<given-names><![CDATA[Hugo Sergio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Ochoa]]></surname>
<given-names><![CDATA[Rodrigo Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Becerra]]></surname>
<given-names><![CDATA[Josafat Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica de Ciencias Agropecuarias ]]></institution>
<addr-line><![CDATA[Centro Tabasco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Juárez Autónoma de Tabasco División Académica Multidisciplinaria de Jalpa de Méndez ]]></institution>
<addr-line><![CDATA[Jalpa de Méndez Tabasco]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Ciencias y Artes de Chiapas Facultad de Ciencias de la Nutrición y Alimentos ]]></institution>
<addr-line><![CDATA[Tuxtla Gutiérrez Chiapas]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Tecnológico de Veracruz  ]]></institution>
<addr-line><![CDATA[Veracruz Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,McGill University Department of Chemistry ]]></institution>
<addr-line><![CDATA[Montreal Quebec]]></addr-line>
<country>Canada</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad Tecnológica de Tabasco División Académica de Procesos Industriales ]]></institution>
<addr-line><![CDATA[Centro Tabasco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2025</year>
</pub-date>
<volume>12</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-90282025000300016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-90282025000300016&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-90282025000300016&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Aceites esenciales (AE) derivados de diferentes plantas como Pimenta dioica L., son obtenidos mediante hidrodestilación, son altamente valorados a nivel internacional y requieren el estudio de los factores que determinan su rendimiento y calidad. El objetivo del presente estudio consistió en evaluar el efecto de la intensidad de calentamiento y la relación agua/sólidos (A/S) sobre la velocidad de extracción y rendimiento del AE obtenido por hidrodestilación de hojas frescas de P. dioica L. Recortes de hojas de aproximadamente 1 cm2, junto con 500 ml de agua, fueron sometidos a proceso de hidrodestilación durante 6 horas. Un diseño factorial 3X2 con tres réplicas fue considerado para la definición de los tratamientos. Los factores estudiados fueron relación A/S en tres niveles (2, 6 y 10) y la intensidad de calentamiento en dos niveles (105 °C y 120 °C). Muestras del condesado fueron recolectadas, sometidas a extracción líquido-líquido con éter de petróleo, combinando las fases etéreas, eliminando los residuos de agua y evaporando el solvente. El AE obtenido para cada muestra fue estimado gravimétricamente. Los resultados indicaron que la relación agua/sólidos (A/S), la intensidad del calentamiento, así como su interacción, tienen un significativo efecto (p &lt; 0.05) sobre la velocidad de extracción y el rendimiento final acumulado. Las condiciones de 120 °C y relación A/S de 2 y 6, fueron las que generanon mayor velocidad de extracción (K = 69.68 ± 11.58 min y 55.48 ± 3.59 min respectivamente), así como mayor rendimiento (737.98 ± 61.5 mg 100 g-1 y 719.99 ± 45.06 mg 100 g-1).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Essential oils (EO) derived from different plants, such as Pimenta dioica L., are obtained by hydrodistillation, are highly valued internationally, and require the study of the factors that determine their performance and quality. The objective of this study was to evaluate the effect of heating intensity and water/solids (W/S) ratio on the extraction rate and yield of EO obtained by hydrodistillation of fresh leaves of P. dioica L. Fresh leaves were cut into squares of approximately 1 cm2 and, together with 500 ml of water, subjected to a hydrodistillation process for 6 hours. A 3X2 factorial design with three replications was considered to define the treatments. The factors studied were A/S at three levels (2, 6, and 10) and heating intensity at two levels (105° and 120 °C). Condensate samples were collected and subjected to liquid-liquid extraction with petroleum ether, combining the ether phases, removing water residues, and evaporating the solvent. The AE obtained for each sample was estimated gravimetrically. The results indicated that the water/solids (W/S) ratio, the heating intensity, as well as their interaction, have a significant effect (p &lt; 0.05) on the extraction rate and the final accumulated yield. The conditions of 120 °C and W/S ratios of 2 and 6 were those that generated the highest extraction rate (K = 69.68 ± 11.58 min and 55.48 ± 3.59 min, respectively), as well as the highest yield (737.98 ± 61.5 mg 100 g-1 and 719.99 ± 45.06 mg 100 g-1).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Pimienta Tabasco]]></kwd>
<kwd lng="es"><![CDATA[Pimenta dioica]]></kwd>
<kwd lng="es"><![CDATA[relación agua/sólidos]]></kwd>
<kwd lng="es"><![CDATA[intensidad de calentamiento]]></kwd>
<kwd lng="es"><![CDATA[aceite esencial]]></kwd>
<kwd lng="en"><![CDATA[Tabasco pepper]]></kwd>
<kwd lng="en"><![CDATA[Pimenta dioica]]></kwd>
<kwd lng="en"><![CDATA[water/solids ratio]]></kwd>
<kwd lng="en"><![CDATA[heating intensity]]></kwd>
<kwd lng="en"><![CDATA[essential oil]]></kwd>
</kwd-group>
</article-meta>
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