<?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>S2224-61852022000200323</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Capacidad antioxidante de extractos acuosos de hojas de moringa y elaboración de una bebida funcional]]></article-title>
<article-title xml:lang="en"><![CDATA[Antioxidant capacity of aqueous extracts of moringa leaves and design of a functional drink]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Aguilar]]></surname>
<given-names><![CDATA[Edilberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flores-Rivera]]></surname>
<given-names><![CDATA[Emille del Pilar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Católica de Santa María  ]]></institution>
<addr-line><![CDATA[Arequipa ]]></addr-line>
<country>Peru</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2022</year>
</pub-date>
<volume>42</volume>
<numero>2</numero>
<fpage>323</fpage>
<lpage>340</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-61852022000200323&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-61852022000200323&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-61852022000200323&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Compuestos bioactivos de interés se hallan disponibles en diversas partes de las plantas; su extracción y estabilidad es importante en la preparación de alimentos funcionales. Se evaluaron las características antioxidantes de los extractos acuosos de hojas de Moringa oleífera. Diversos métodos de extracción: caliente, enzimática, con ultrasonido y microondas fueron evaluados con la finalidad de seleccionar el método más conveniente con el cual se diseñó y preparó una bebida. La estabilidad antioxidante de la bebida fue evaluada durante 28 d a 10, 25 y 35°C. Se determinó que el método más adecuado fue la extracción en caliente a 85°C con una concentración de 0,5 % de hojas de moringa. La bebida tuvo un porcentaje de retención del 90 %, 91 % y 84 % en fenoles totales, CA Cuprac y % de Inhibición DPPH* a 25°C con respecto a su contenido inicial y un tiempo de vida media de 6,4 meses en el contenido de fenoles totales. En el periodo evaluado, la bebida mostró características sensoriales aceptables.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Bioactive compounds of interest are available in various parts of plants; its extraction and stability are important in the preparation of functional foods. In this work, the antioxidant characteristics of the aqueous extracts from Moringa oleifera leaves were evaluated. Various extraction methods. hot, enzymatic, with ultrasound and microwaves were evaluated in order to select the most convenient method to prepare a drink. Furthermore, the antioxidant stability of the drink was evaluated for 28 days at 10, 25 and 35 °C. It was determined that the most suitable method was hot extraction at 85 °C with a concentration of 0,5 % of moringa leaves. The drink showed a retention percentage of 90 %, 91% and 84 % in total phenols, CA Cuprac and % DPPH * inhibition at 25 ° C with respect to its initial content and a half-life time of 6,4 months in the content of total phenols. In the evaluated period, the drink showed acceptable sensory characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Moringa Oleifera]]></kwd>
<kwd lng="es"><![CDATA[antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[enzimas]]></kwd>
<kwd lng="es"><![CDATA[ultrasonido]]></kwd>
<kwd lng="es"><![CDATA[microondas]]></kwd>
<kwd lng="es"><![CDATA[extracción]]></kwd>
<kwd lng="en"><![CDATA[Moringa Oleifera]]></kwd>
<kwd lng="en"><![CDATA[antioxidants]]></kwd>
<kwd lng="en"><![CDATA[enzymes]]></kwd>
<kwd lng="en"><![CDATA[ultrasound]]></kwd>
<kwd lng="en"><![CDATA[microwave]]></kwd>
<kwd lng="en"><![CDATA[extraction]]></kwd>
</kwd-group>
</article-meta>
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<label>21</label><nlm-citation citation-type="confpro">
<person-group person-group-type="author">
<name>
<surname><![CDATA[VAZQUEZ-GONZÁLES]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[RAGAZZO-SANCHEZ]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[CALDERON-SANTOYO]]></surname>
<given-names><![CDATA[M.]]></given-names>
</name>
</person-group>
<source><![CDATA[Extracción de fenoles de hoja de jaca (Artocarpus heterophyllus Lam.) mediante métodos emergentes: caracterización y actividad antifúngica]]></source>
<year></year>
<conf-name><![CDATA[ IVCcngreso en tendencias en ciencias de alimentos y desarrollo tecnológico]]></conf-name>
<conf-date>2019</conf-date>
<conf-loc>Mexico </conf-loc>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
