<?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>2007-0705</journal-id>
<journal-title><![CDATA[Nova scientia]]></journal-title>
<abbrev-journal-title><![CDATA[Nova scientia]]></abbrev-journal-title>
<issn>2007-0705</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle Bajío A. C., Coordinación de Investigación]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-07052017000200255</article-id>
<article-id pub-id-type="doi">10.21640/ns.v9i19.1098</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización física y química de la nuez y el aceite de nueve variedades de Macadamia integrifolia, M. tetraphylla e híbridos]]></article-title>
<article-title xml:lang="en"><![CDATA[The Physical and chemical characterization of the nut and oil from the nine varieties of Macadamia integrifolia, M. tetraphylla and interspecies hybrids]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aquino-Bolaños]]></surname>
<given-names><![CDATA[Elia N.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mapel-Velazco]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chávez-Servia]]></surname>
<given-names><![CDATA[José L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Corona-Velázquez,]]></surname>
<given-names><![CDATA[Rubén]]></given-names>
</name>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Meza]]></surname>
<given-names><![CDATA[Socorro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Verdalet-Guzmán]]></surname>
<given-names><![CDATA[Íñigo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Veracruzana Instituto de Ciencias Básicas Posgrado en Ciencias Alimentarias]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Politécnico Nacional CIIDIR-Oaxaca ]]></institution>
<addr-line><![CDATA[ Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Veracruzana Instituto de Investigaciones Psicológicas ]]></institution>
<addr-line><![CDATA[Xalapa Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2017</year>
</pub-date>
<volume>9</volume>
<numero>19</numero>
<fpage>255</fpage>
<lpage>272</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-07052017000200255&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-07052017000200255&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-07052017000200255&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La especie Macadamia pertenece a la familia Proteacea, y las únicas especies de interés comercial son M. integrifolia y M. tetraphylla. Existe una creciente demanda de las nueces debido a su alto valor nutrimental y funcional ya que numerosos estudios han demostrado los efectos protectores de su consumo disminuyendo el riesgo de padecer enfermedades cardiovasculares. Sin embargo, hay una alta variabilidad en la calidad de la nuez y sus productos derivados.  Método: En la nuez se registraron los parámetros de color L*, a* y b* y se analizó humedad, azúcares, polifenoles y actividad antioxidante. En el aceite se evaluó humedad, índice de saponificación, índice de ácidos grasos libres (AGL) e índice de peróxido (IP).  Resultados: La humedad de la nuez contrastó entre variedades (22.9 a 40.6 g 100 g-1), contrario a los parámetros de color que fueron similares (L*= 60.2 a 68.8). La variedad Victoria por su mayor contenido de azúcares (57.5 mg glucosa g-1) podría destinarse para consumo en fresco. UCLA y Huatusco presentaron el mayor contenido de polifenoles (&gt;1.2 mg EAG g-1) y actividad antioxidante (&gt;7.0 µmol Eq. trolox g-1). El aceite presentó baja humedad (&#8804;0.22%) y de AGL; además, el IP fue inferior al límite permitido para aceites vegetales vírgenes (15 m Eq. O2 kg-1).  Conclusión: De acuerdo con las características físico-químicas de la nuez y aceite de las distintas variedades se recomienda usos diferenciados preferentemente en la industria alimentaria.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Macadamia is part of the plant family Proteaceae, and the only species of commercial interest are M. integrifolia and M. tetraphylla. There is currently a growing demand for these nuts given their high nutritional and functional value due numerous studies have shown the protective effects of its consumption decreasing the risk of suffering cardiovascular diseases; however, there is a significant level of variability in regard to the quality of the nut and its derivatives.  Method: Color parameters L*, a* y b* were registered on the nut and analyzed humidity, sugars, polyphenols and antioxidant activity; while humidity, Free Fatty Acid (FFA) index and the Peroxide Index (PI) were evaluated in oil.  Results: Humidity levels varied greatly among the different varieties (22.9 a 40.6 g 100 g-1), while color parameters were similar (L*= 60.2 a 68.8). Victoria given their higher sugar content, (57.5 mg glucose g-1) could be consumed fresh. UCLA and Huatusco had the highest content of polyphenols (&gt;1.2 mg EAG g-1) and antioxidant activity (&gt;7.0 µmol Eq. Trolox g-1). The oil presented a low percentage of humidity (&#8804;0.22%) and FFA; furthermore, the PI was lower than the permissible limit for virgin vegetable oils (15 m Eq. O2 kg-1).  Conclusion: Given the physicochemical characteristics of the nut and oil from the different varieties, a range of uses, preferably within the food industry, is recommended.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[nuez de macadamia]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[actividad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[índice de peróxido]]></kwd>
<kwd lng="en"><![CDATA[macadamia nut]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[antioxidant activity]]></kwd>
<kwd lng="en"><![CDATA[peroxide index]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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