<?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>2007-4018</journal-id>
<journal-title><![CDATA[Revista Chapingo serie ciencias forestales y del ambiente]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Chapingo ser. cienc. for. ambient]]></abbrev-journal-title>
<issn>2007-4018</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo, Coordinación de Revistas Institucionales]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40182021000300367</article-id>
<article-id pub-id-type="doi">10.5154/r.rchscfa.2020.10.066</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of extraction conditions on the concentration of phenolic compounds in Mexican oregano (Lippia graveolens Kunth) residues]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de las condiciones de extracción sobre la concentración de compuestos fenólicos en residuos de orégano mexicano (Lippia graveolens Kunth)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Frías-Zepeda]]></surname>
<given-names><![CDATA[M. Estela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosales-Castro]]></surname>
<given-names><![CDATA[Martha]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Politécnico Nacional  ]]></institution>
<addr-line><![CDATA[Durango Durango]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>27</volume>
<numero>3</numero>
<fpage>367</fpage>
<lpage>381</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40182021000300367&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40182021000300367&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40182021000300367&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  Mexican oregano (Lippia graveolens Kunth) leaves are marketed for use in food and for essential oil extraction. Phenolic compounds with antioxidant properties can be obtained from the residues (leaves without oil and stems) under appropriate extraction conditions.  Objective:  To evaluate the effect of extraction solvent and mass/volume ratio on phenolic compounds concentration and their antioxidant capacity in oregano residues.  Materials and methods:  Residual leaf (without oil) and stems of oregano were used to obtain extracts with 30, 50 and 80 % aqueous ethanol (ET30, ET50, ET80, respectively) and solvent mass/volume ratios (1:10, 1:20 and 1:30). Yield in solids, total phenols concentration and flavonoids, and antioxidant capacity were evaluated in the extracts. Similarity analysis between extracts was performed by HPLC-DAD and the main phenols were identified by UPLC-MS.  Results and discussion: Extract yields, phenol concentrations and flavonoids and antioxidant capacity for leaves were higher than for stems. The maximum concentration of phenols was obtained with ET80 and 1:30 ratio, which indicates better dissolution in ethanol than in water. The extracts ET50 and ET80 had chromatographic similarity of phenols in both residues; naringenin, taxifolin, eriodictyol, caffeic acid and luteolin were the major compounds.  Conclusion:  Ethanol-water concentrations and mass/solvent ratios are feasible for obtaining flavonoid and non-flavonoid phenolic compounds with antioxidant capacity from oil-free leaves and stems of oregano.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  Las hojas de orégano mexicano (Lippia graveolens Kunth) se comercializan para su uso en alimentos y para la extracción de aceite esencial. De los residuos (hojas sin el aceite y tallos) pueden obtenerse compuestos fenólicos con propiedades antioxidantes, mediante condiciones de extracción adecuadas.  Objetivo:  Evaluar el efecto del solvente de extracción y la relación masa/volumen sobre la concentración de compuestos fenólicos y su capacidad antioxidante en residuos de orégano.  Materiales y métodos:  La hoja residual (sin aceite) y los tallos del orégano se utilizaron para la obtención de extractos con etanol acuoso al 30, 50 y 80 % (ET30, ET50, ET80, respectivamente) y relaciones masa/volumen de solvente (1:10, 1:20 y 1:30). El rendimiento en sólidos, la concentración de fenoles totales y flavonoides, y la capacidad antioxidante se evaluaron en los extractos. Se realizó un análisis de similitud entre extractos por HPLC-DAD y se identificaron los fenoles principales por UPLC-MS.  Resultados y discusión: Los rendimientos de los extractos, la concentración de fenoles y flavonoides y la capacidad antioxidante en las hojas fueron mayores que en los tallos. La concentración máxima de fenoles se obtuvo con ET80 y relación 1:30, lo cual indica mejor disolución en etanol que en agua. Los extractos ET50 y ET80 tuvieron semejanza cromatográfica de fenoles en ambos residuos; la naringenina, taxifolina, eriodictiol, ácido cafeico y luteolina fueron los compuestos mayoritarios.  Conclusión:  Las concentraciones de etanol-agua y las relaciones masa/solvente son factibles para la obtención de compuestos fenólicos tipo flavonoide y no flavonoide con capacidad antioxidante, a partir de hojas sin aceite y tallos de orégano.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[ethanolic extraction]]></kwd>
<kwd lng="en"><![CDATA[total phenols]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[flavonoids]]></kwd>
<kwd lng="en"><![CDATA[naringenin]]></kwd>
<kwd lng="es"><![CDATA[extracción etanólica]]></kwd>
<kwd lng="es"><![CDATA[fenoles totales]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[flavonoides]]></kwd>
<kwd lng="es"><![CDATA[naringenina.]]></kwd>
</kwd-group>
</article-meta>
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