<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562025000100101</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v27.2266</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Kinetic evaluation of ultrasound and microwave pretreatments for flavonoids (pinocembrin and galangin) extraction from the residual bagasse of Mexican oregano ( Lippia graveolens Kunth)]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación cinética del pretratamiento con ultrasonido y microondas para la extracción de flavonoides (pinocembrina y galangina) a partir del bagazo residual del orégano mexicano (Lippia graveolens Kunth)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuevas-González]]></surname>
<given-names><![CDATA[María Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Martínez]]></surname>
<given-names><![CDATA[Héctor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mancilla-Margalli]]></surname>
<given-names><![CDATA[Norma Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Padilla de la Rosa]]></surname>
<given-names><![CDATA[José Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López Muraira]]></surname>
<given-names><![CDATA[Irma Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez-Leyva]]></surname>
<given-names><![CDATA[Juan Florencio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México  ]]></institution>
<addr-line><![CDATA[ Jalisco]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de investigación y Asistencia en Tecnologia y Diseño del Estado de Jalisco  ]]></institution>
<addr-line><![CDATA[ Jalisco]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>27</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562025000100101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562025000100101&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562025000100101&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The essential oil profile of Mexican oregano (Lippia graveolens Kunth) makes it a spice with significant economic potential. However, its high concentration of water-soluble phenolic compounds (pinocembrin and galangin), flavonoids with important therapeutic properties, is little used. The content of these flavonoids remains in significant quantities in the residual bagasse obtained after the essential oil extraction process. This bagasse, being rarely used and due to its inadequate disposal, represents a source of contamination. This research focused on taking advantage of the residual bagasse, extracting the flavonoid compounds (pinocembrin and galangin) and analyzing by HPLC-DAD. As extraction pretreatments, the use of ultrasound and microwave at different powers was evaluated, followed by extraction with agitated maceration. The extraction kinetics could be adjusted to a second-order model, revealing a two-stage extraction process: diffusion and washing. The maximum extraction capacity (Cs) and recovery of pinocembrin and galangin were obtained using ultrasound at 325 W for 5 min, reducing the total extraction time by 59 %. The total phenolic content (Folin-Ciocalteu) and antioxidant capacity (ORAC, DPPH, FRAP) of the extracts obtained were evaluated. This approach represents an alternative use of residual bagasse and a significant improvement in the efficiency of the conventional extractive process.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El perfil del aceite esencial del orégano mexicano (Lippia graveolens Kunth) lo convierte en una especia con importante potencial económico. Sin embargo, es poco aprovechada su alta concentración en compuestos fenólicos hidrosolubles (pinocembrina, galangina), flavonoides con importantes propiedades terapéuticas. El contenido de estos flavonoides permanece en cantidades significativas en el bagazo residual obtenido tras extraer el aceite esencial. Este bagazo es poco utilizado y por su inadecuada eliminación representa una fuente de contaminación. Esta investigación se enfocó en aprovechar el bagazo residual, extrayendo los compuestos flavonoides (pinocembrina y galangina), analizados mediante HPLC-DAD. Se evaluaron dos pretratamientos de extracción: ultrasonido y microondas, empleando diferentes potencias. Seguido de la extracción mediante maceración agitada. Las cinéticas de extracción ajustadas a un modelo de segundo orden revelaron un proceso de extracción de dos etapas: difusión y lavado. La máxima capacidad de extracción (Cs) y recuperación de pinocembrina y galangina se obtuvieron empleando ultrasonido a una potencia de 325 W durante 5 min, reduciendo el tiempo de extracción en un 59 %. Se evaluó el contenido de fenoles totales (Folin-Ciocalteau) y capacidad antioxidante (ORAC, DPPH, FRAP) en los extractos obtenidos. Este enfoque representa un uso alternativo del bagazo residual y una mejora significativa en la eficiencia del proceso extractivo convencional.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Valorization]]></kwd>
<kwd lng="en"><![CDATA[extraction kinetic model]]></kwd>
<kwd lng="en"><![CDATA[pinocembrin, galangin]]></kwd>
<kwd lng="es"><![CDATA[Valorización]]></kwd>
<kwd lng="es"><![CDATA[modelo cinético de extracción]]></kwd>
<kwd lng="es"><![CDATA[pinocembrina]]></kwd>
<kwd lng="es"><![CDATA[galangina]]></kwd>
</kwd-group>
</article-meta>
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