<?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>2224-6185</journal-id>
<journal-title><![CDATA[Tecnología Química]]></journal-title>
<abbrev-journal-title><![CDATA[RTQ]]></abbrev-journal-title>
<issn>2224-6185</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Oriente]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-61852023000300571</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Inhibición de la oxidación lipídica en carne molida por un extracto de flor de TaliparitielatumSw]]></article-title>
<article-title xml:lang="en"><![CDATA[Inhibition of lipid oxidation in ground meat by an extract of TaliparitielatumSw]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Iglesias-Guevara]]></surname>
<given-names><![CDATA[Dairon]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Casariego-Año]]></surname>
<given-names><![CDATA[Alicia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de La Habana Instituto de Farmacia y Alimentos Departamento de Alimentos]]></institution>
<addr-line><![CDATA[La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>43</volume>
<numero>3</numero>
<fpage>571</fpage>
<lpage>586</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852023000300571&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852023000300571&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852023000300571&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El incremento de la vida de anaquel de los productos cárnicos es uno de los objetivos fundamentales de la industria agroalimentaria. La adición de antioxidantes naturales es manera efectiva de retardar la oxidación en matrices cárnicas. El objetivo del presente trabajo fue evaluar el efecto de un extracto hidroalcohólico de TaliparitielatumSw. en la inhibición de la oxidación lipídica en carne de cerdo molida. El extracto se preparó manteniendo una relación masa/disolvente 1:2, con una mezcla hidroalcohólica del 78 % (v-v) y se adicionó a concentraciones de 0,5; 1,5 y 3 % (v/p) a las muestras de carne de cerdo molida. La inhibición de la oxidación lipídica se realizó a través del método de las sustancias reactivas al ácido tiobarbitúrico (TBARS). El perfil fitoquímico del extracto de flor de majagua indicó la presencia de compuestos fenólicos. El extracto presentó un contenido de polifenoles de 10,30 mg AGE/mL con un 91,65 % de decoloración del radical ABTS&#9679;+. Todas las concentraciones mostraron un efecto antioxidante. La mínima concentración 0,5 % (51 mg AGE/ kg de carne) fue capaz de inhibir la formación de TBARS en un 61,7 % con respecto al control. El extracto de flor de majagua fue capaz de inhibir la peroxidación lipídica sobre la carne de cerdo molida refrigerada en todas las concentraciones evaluadas, siendo mayor a medida que se aumentó la concentración del mismo. Esto constituye la primera evidencia que se tiene del poder antioxidante del extracto en un sistema alimentario.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ ABSTRACT Increasing the shelf life of meat products is one of the fundamental objectives of the agri-food industry. The addition of natural antioxidants is an effective way to retard oxidation in meat matrices. The objective of this work was to evaluate the effect of a hydroalcoholic extract of Taliparitielatum Sw. on the inhibition of lipid oxidation in ground pork. The extract was prepared maintaining a 1:2 mass/solvent ratio, with a 78 % (v-v) hydroalcoholic mixture and added at concentrations of 0,5; 1,5 and 3 % (v/p) to the samples of ground pork. The inhibition of lipid oxidation was carried out through the thiobarbituric acid reactive substances (TBARS) method. The phytochemical profile of the majagua flower extract indicated the presence of phenolic compounds. The extract presented a polyphenol content of 10,30 mg AGE/ml with 91,65 % discoloration of the ABTS&#9679;+ radical. All concentrations showed an antioxidant effect. The minimum concentration 0,5 % (51 mg AGE/kg of meat) was able to inhibit the formation of TBARS by 61,7 % with respect to the control. The majagua flower extract was able to inhibit lipid peroxidation on refrigerated ground pork in all the concentrations evaluated, being greater as its concentration increased. This constitutes the first evidence of the antioxidant power of the extract in a food system.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[extracto vegetal]]></kwd>
<kwd lng="es"><![CDATA[flor de majagua]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[plant extract]]></kwd>
<kwd lng="en"><![CDATA[majagua flower]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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