<?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>0120-2804</journal-id>
<journal-title><![CDATA[Revista Colombiana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Colomb.Quim.]]></abbrev-journal-title>
<issn>0120-2804</issn>
<publisher>
<publisher-name><![CDATA[Departamento de Química,  Universidad Nacional de Colombia.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28042019000200027</article-id>
<article-id pub-id-type="doi">10.15446/rev.colomb.quim.v48n2.76682</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización y estabilidad de un extracto rico en antocianinas a partir de corteza de gulupa]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization and stability of an extract rich in anthocyanins from passion purple fruit peel]]></article-title>
<article-title xml:lang="pt"><![CDATA[Caracterização e estabilidade de um extrato rico em antocianinas de cortez de fruta roxa da paixão]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Meneses-Marentes]]></surname>
<given-names><![CDATA[Nixon Andres]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Ramírez]]></surname>
<given-names><![CDATA[Edna Juliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Tarazona-Diaz]]></surname>
<given-names><![CDATA[Martha Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Jorge Tadeo Lozano Grupo de Investigación en Ingeniería de Procesos y Sistemas Industriales ]]></institution>
<addr-line><![CDATA[Bogotá D.C]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2019</year>
</pub-date>
<volume>48</volume>
<numero>2</numero>
<fpage>27</fpage>
<lpage>32</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28042019000200027&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28042019000200027&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28042019000200027&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La gulupa es una fruta originaria de la región amazónica, cuyo epicarpio es un subproducto con alto potencial en antioxidantes como las antocianinas. Por lo anterior, los objetivos de este estudio fueron realizar una extracción por solvente, a partir del epicarpio, para obtener un extracto rico en antocianinas; caracterizar su capacidad antioxidante y realizar la cinética de degradación de antocianinas monoméricas durante el almacenamiento a tres temperaturas (-14 ± 2 °C, 5 ± 1 °C y 21 ± 0,7 °C). En consecuencia, se obtuvo un extracto con un contenido de antocianinas de 165 ±9 mg cianidina-3-O-glucosido/L. La capacidad antioxidante fue de 464 ± 19 y 366 ± 7 &#956;mol Trolox/100 g de extracto, según los ensayos FRAP y DPPH respectivamente, y un contenido de vitamina C de 2,07 ± 0,04 mg ácido ascórbico/100 g de extracto. La cinética de degradación se definió por el orden uno con las siguientes constantes: 2, 1&#903;10-3, 8, 6&#903;10-3 y 2,7&#903;10-2 días-1 para -14 ± 2 °C, 5 ± 1 °C y 21 ± 0,7 °C respectivamente, generando una energía de activación de 46, 0&#903;103 J/mo'l. Por consiguiente, se concluyó que es posible obtener, a partir del epicarpio de gulupa, extractos ricos en compuestos de alto valor como las antocianinas, los cuales son afectados por la temperatura de almacenamiento, siendo este un factor para considerar durante su aplicación en matrices alimentarias.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Purple passion fruit is a fruit from the Amazon region whose epicarp is a by-product with high potential as a source of anthocyanins. The objective of this investigation was to do a solvent extraction from the epicarp to obtain an extract rich in anthocyanins, and then, to characterize its antioxidant capacity, and evaluate the anthocyanin kinetic degradation during storage at three temperatures (-14 ± 2 °C, 5 ± 1 °C and 21 ± 0,7 °C). In consequence, an extract was obtained with an anthocyanin content of 165 ± 9 mg cyanidin-3-O-glucoside/L, an antioxidant capacity of 464 ± 19 and 366 ± 7 &#956;mol Trolox/100 g extract according to FRAP and DPPH assays respectively, and a vitamin C content of 2.07 ± 0.04 mg ascorbic acid/100 g extract. The degradation kinetics was defined by order one with the following degradation constants: 2,1&#903;10-3, 8,6&#903;10-3 and 2,7&#903;10-2 days-1 for -14 ± 2 °C, 5 ± 1 °C and 21 ± 0,7 °C, respectively, which corresponds to an activation energy of 46.0&#903;10-3 J/mol. Therefore, it is concluded that is possible to obtain, from purple passion fruit epicarp, high-value compounds extract rich, such as anthocyanin, that is affected by storage temperature, which is an important factor during its use in food matrices.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo O maracujá roxo é uma fruta nativa da região amazónica cujo epicarpo é um subproduto com alto potencial em antioxidantes como as antocianinas. Por conseguinte, o objectivo deste estudo foi a extracção por solventes a partir de epicarpo para se obter um extracto rico em antocianinas, caracterizar a sua capacidade antioxidante e executar a cinética de degradação de antocianinas monoméricas durante o armazenamento a três temperaturas (-14 ± 2 °C, 5 ± 1 °C e 21 ± 0,7 °C). Portanto, obteve-se um extracto contendo antocianina 165 ± 9 mg de cianidina-3-glucósido ou/L, a capacidade antioxidante de 464 ± 19 e 366 ± 7 micromol Trolox/100 g de extrato de acordo com o ensaio de FRAP e DPPH, e vitamina C de 2,07 ± 0,04 mg de ácido ascórbico/100 g de extrato. A cinética de degradação foi definida por ordem um com as seguintes constantes: 2,1&#903;10-3, 8,6&#903;10-3 e 2,7&#903;10-2 dias-1 para -14 ± 2 °C, 5 ± 1 °C e 21 ± 0,7 °C respectivamente, gerando uma energia de ativação de 46,0&#903;103 J/mol. Portanto, conclui-se que é possível obter, a partir de gulupa epicarpo, extrai rico em compostos de alto valor, tais como as antocianinas, as quais são afectadas por temperatura de armazenamento, sendo este um factor para ter em conta a sua aplicação em matrizes alimentares.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[cinética de degradación]]></kwd>
<kwd lng="es"><![CDATA[subproducto]]></kwd>
<kwd lng="es"><![CDATA[energía de activación]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[degradation kinetics]]></kwd>
<kwd lng="en"><![CDATA[by-product]]></kwd>
<kwd lng="en"><![CDATA[activation energy]]></kwd>
<kwd lng="pt"><![CDATA[antioxidante]]></kwd>
<kwd lng="pt"><![CDATA[cinética de degradação]]></kwd>
<kwd lng="pt"><![CDATA[subproduto]]></kwd>
<kwd lng="pt"><![CDATA[energia de ativação]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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