<?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>0120-100X</journal-id>
<journal-title><![CDATA[Revista ION]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ion]]></abbrev-journal-title>
<issn>0120-100X</issn>
<publisher>
<publisher-name><![CDATA[Universidad Industrial de Santander]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-100X2018000100043</article-id>
<article-id pub-id-type="doi">10.18273/revion.v31n1-2018007</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización fisicoquímica y contenido fenólico de la remolacha (Beta vulgaris L.) en fresco y sometida a tratamiento térmico]]></article-title>
<article-title xml:lang="en"><![CDATA[Chemical Physical Characterization and Phenolic Content of Beet (Beta vulgaris L.) in Fresh and Subjected to Thermal Treatment]]></article-title>
<article-title xml:lang="pt"><![CDATA[Caracterização física química e conteúdo fenólico da beterraba (Beta vulgaris L.) em produtos frescos e submetidos ao tratamento térmico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gómez]]></surname>
<given-names><![CDATA[Mónica Natalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Duque-Cifuentes]]></surname>
<given-names><![CDATA[Alba Lucía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Quindío Grupo de Investigación Agroindustria de Frutas Tropicales ]]></institution>
<addr-line><![CDATA[Armenia ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>31</volume>
<numero>1</numero>
<fpage>43</fpage>
<lpage>47</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-100X2018000100043&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-100X2018000100043&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-100X2018000100043&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La remolacha (Beta vulgaris L.), es una planta de la familia de las Amarantáceas, originaria del sur de Europa. Su variedad roja es un alimento especialmente rico en vitamina C y en flavonoides, antioxidantes que son un potente anticancerígeno, por lo que su ingestión regular dentro de una alimentación equilibrada ayuda a prevenir la aparición de cáncer. También es un protector frente a enfermedades cardiovasculares. Los flavonoides son pigmentos naturales que se sintetizan en las plantas y protegen al organismo del daño producido por agentes oxidantes. El organismo humano no puede producir estas sustancias químicas protectoras, por lo que deben obtenerse mediante la alimentación o en forma de suplementos. Están ampliamente distribuidos en plantas, frutas, verduras y en diversas bebidas. El objetivo de esta investigación fue caracterizar fisicoquímicamente la remolacha en estado fresco y después de ser sometida a tratamiento térmico. Las muestras se caracterizaron en los parámetros de color, carbohidratos, pH, humedad, actividad de agua, acidez titulable, textura y contenido fenólico en estado fresco y después del tratamiento térmico a una temperatura media de 86 °C y a diferentes tiempos (0, 8, 10 y 12 min). La remolacha que conservó mejor las propiedades fisicoquímicas fue la sometida a tiempo de cocción de 12 minutos con textura blanda y crujiente, un contenido de fenoles de 1,4204 mg GA/g, mayor contenido de sólidos solubles (6,76± 0,17 °Brix), mayor % de acidez titulable (0,062% ± 0,008) y menor pH (4,56 ± 0,02).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Beet (Beta vulgaris L.), is a plant of the Amarantáceas family, originally from southern Europe. Its red variety is a food especially rich in vitamin C and in flavonoids, antioxidants that are a potent anticancer, so that its regular ingestion in a balanced diet helps to prevent the appearance of cancer. It is also a protector against cardiovascular diseases; Flavonoids are natural pigments that are synthesized in plants and protect the body from damage caused by oxidizing agents. The human body can not produce these protective chemicals, so they must be obtained by feeding or in the form of supplements. They are widely distributed in plants, fruits, vegetables and various beverages. The objective of this research was to physicochemically characterize the beet in fresh condition and after being subjected to thermal treatment. The samples were characterized in the parameters of color, carbohydrates, pH, humidity, water activity, titratable acidity, texture and phenolic content in fresh state and after the thermal treatment at an average temperature of 86 °C and at different times (0, 8, 10 and 12 min). The beetroot that best preserved the physicochemical properties was the one subjected to the cooking time of 12 minutes with a soft and crunchy texture, a content of phenols of 1.4204 mg GA / g, higher content of soluble solids (6.76 ± 0.17). °Brix), higher% titratable acidity (0.062% ± 0.008) and lower pH (4.56 ± 0.02).]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Beet (Beta vulgaris L.), é uma planta da família Amarantáceas, originária do sul da Europa. Sua variedade vermelha é um alimento especialmente rico em vitamina C e em flavonóides, antioxidantes que são um anticancerígeno potente, de modo que sua ingestão regular em uma dieta equilibrada ajuda a prevenir o aparecimento do câncer, também é um protetor contra doenças cardiovasculares; Os flavonóides são pigmentos naturais que são sintetizados em plantas e protegem o corpo de danos causados por agentes oxidantes. O corpo humano não pode produzir esses produtos químicos protetores, por isso eles devem ser obtidos alimentando ou sob a forma de suplementos. Eles são amplamente distribuídos em plantas, frutas, vegetais e várias bebidas. O objetivo desta pesquisa foi caracterizar fisicoquimicamente a beterraba em condições frescas e depois de ser submetido a tratamento térmico. As amostras foram caracterizadas nos parâmetros de cor, carboidratos, pH, umidade, atividade da água, acidez titulável, textura e conteúdo fenólico em estado fresco e após o tratamento térmico a uma temperatura média de 86 °C e em momentos diferentes (0, 8, 10 e 12 min). A beterraba que melhor preservou as propriedades físico-químicas foi a submetida ao tempo de cozimento de 12 minutos com uma textura macia e crocante, um teor de fenóis de 1,4204 mg GA / g, maior teor de sólidos solúveis (6,76 ± 0,17). °Brix), maior% de acidez titulável (0,062% ± 0,008) e menor pH (4,56 ± 0,02).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[tubérculo]]></kwd>
<kwd lng="es"><![CDATA[fenoles]]></kwd>
<kwd lng="es"><![CDATA[temperatura]]></kwd>
<kwd lng="es"><![CDATA[tiempo de cocción]]></kwd>
<kwd lng="en"><![CDATA[tuber]]></kwd>
<kwd lng="en"><![CDATA[phenols]]></kwd>
<kwd lng="en"><![CDATA[temperature]]></kwd>
<kwd lng="en"><![CDATA[cooking time]]></kwd>
<kwd lng="pt"><![CDATA[tubérculos]]></kwd>
<kwd lng="pt"><![CDATA[fenóis]]></kwd>
<kwd lng="pt"><![CDATA[temperatura]]></kwd>
<kwd lng="pt"><![CDATA[tempo de cozimento]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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