<?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>2224-5421</journal-id>
<journal-title><![CDATA[Revista Cubana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Cub Quim]]></abbrev-journal-title>
<issn>2224-5421</issn>
<publisher>
<publisher-name><![CDATA[Ediciones UO, Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-54212020000100045</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de métodos de extracción de las antocianinas del fruto de Eugenia malaccensis y su caracterización por HPLC-ESI-MS]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of methods of extraction of the anthocyanins of the fruit of Eugenia malaccensis and its characterization by HPLC-ESI-MS]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jurado-Dávila]]></surname>
<given-names><![CDATA[Ivone Vanessa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Francisco-Cifuentes]]></surname>
<given-names><![CDATA[Diego]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Humberto-Hurtado]]></surname>
<given-names><![CDATA[Nelson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Nariño Facultad Ciencias Exactas y Naturales Departamento de Química]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2020</year>
</pub-date>
<volume>32</volume>
<numero>1</numero>
<fpage>45</fpage>
<lpage>60</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-54212020000100045&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-54212020000100045&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-54212020000100045&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El fruto de Eugenia malaccensis (Pomorroso), en su estado maduro presenta una coloración rojo intenso; fuente potencial de polifenoles. En este trabajo se realiza la extracción de estos compuestos polifenólicos tipo antocianina, presentes en la cáscara del fruto, aplicando un diseño experimental aleatoriamente comparativo. El objetivo del diseño es evaluar la eficiencia de tres metodologías de extracción: con solventes (ES), asistida con microondas (EAM) y extracción-fermentación simultánea (EFS). Los resultados obtenidos indicaron que el método que presentó mayor eficiencia fue la EFS, con concentración de antocianinas monoméricas y contenido de 79,71 mg de cianidina-3-glucósido/100 g de fruto (P &lt; 0,05). El análisis por cromatografía líquida de alta eficiencia acoplada a espectrometría de masas (HPLC-ESI-MS) permitió establecer que la cáscara del fruto es rica en tres posibles derivados de cianidina: cianidina-3,5-dihexosido, cianidina-3-glucósido y cianidina-3-galactósido.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Eugenia malaccensis (Pomorroso) fruit, whose ripening has an intense red coloration and is a potential source of polyphenols. In the present work, the extraction of the anthocyanin-type polyphenolic compounds present in the fruit shell was carried out by implementing a randomly comparative experimental design, with the objective of evaluating the efficiency of three different extraction methodologies: with solvent (ES), assisted with microwave (EAM) and simultaneous extraction-fermentation (EFS). The results obtained indicated that the highest efficiency for the extraction of anthocyanins was the EFS, with a concentration of monomeric anthocyanins and content of 79,71 mg of cyanidine-3-glucoside/ 100 g of fruit (P &lt;0,05). The high efficiency liquid chromatography analysis coupled to mass spectrometry (HPLC-ESI-MS) allowed to establish that the fruit peel is rich in three possible cyanidine derivatives: cyanidine-3,5-dihexoside, cyanidine-3-glucoside and cyanidine-3-galactoside.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Eugenia malaccensis]]></kwd>
<kwd lng="es"><![CDATA[métodos de extracción]]></kwd>
<kwd lng="es"><![CDATA[antocianinas y cromatografía líquida de alta eficiencia]]></kwd>
<kwd lng="en"><![CDATA[Eugenia malaccensis]]></kwd>
<kwd lng="en"><![CDATA[extraction methods]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins and high efficiency liquid chromatography]]></kwd>
</kwd-group>
</article-meta>
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