<?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>0120-2812</journal-id>
<journal-title><![CDATA[Acta Agronómica]]></journal-title>
<abbrev-journal-title><![CDATA[Acta Agron.]]></abbrev-journal-title>
<issn>0120-2812</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28122018000100053</article-id>
<article-id pub-id-type="doi">10.1s446/acag.v67n1.61367</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Microwave extraction of champa (Campomanesia lineatifolia Ruiz &amp; Pav.) fruit: alternative to obtain natural antioxidants]]></article-title>
<article-title xml:lang="es"><![CDATA[Extracción por microondas de la champa (Campomanesia lineatifolia Ruiz &amp; Pav.): alternativa para la obtención de antioxidantes naturales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Otalvaro-Álvarez]]></surname>
<given-names><![CDATA[Ángela María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pabón-Baquero]]></surname>
<given-names><![CDATA[Ludy Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rendón-Fernández]]></surname>
<given-names><![CDATA[Margarita Rosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaparro-González]]></surname>
<given-names><![CDATA[María Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,aff1  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2018</year>
</pub-date>
<volume>67</volume>
<numero>1</numero>
<fpage>53</fpage>
<lpage>58</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28122018000100053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28122018000100053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28122018000100053&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Champa (Campomanesia lineatifolia Ruiz &amp; Pav.) is a fruit tree that belongs to Myrtaceae family and is native from the Amazon. Champa fruit has special organoleptic characteristics like its flavor and is an important source of phenolic compounds useful in food industry. Currently, the postharvest process of champa fruit needs to be improved due to fruit losses, which had achieved a 97%. In this sense, the aim of this research was to evaluate microwave extraction to obtain extracts enriched in phenolic compounds from champa fruit. The evaluated variables were as follows: microwave power (100-200W), extraction time (1-2min) and solvent (water, ethanol-water 70:30 and ethanol-water 96:4), respectively. Results showed that the best condition to obtain phenolic extracts involved the use of water as solvent, 100W of power and 2min of extraction time. Given these concerns, was possible to obtain a yield higher than 60%. The obtained extracts had achieved a maximum antioxidant activity of 11.36 and 31.44 mg of Trolox.g-1 of dry pulp through DPPH and FRAP methods. In fact, the higher phenolic concentration (3450.73 &#956;g Gallic acid. g-1 of dry pulp) was obtained with a 200 W of microwave power, water as solvent and 1 min of extraction time. These results suggest that champa fruit is a source of phenolic extracts with antioxidant activity, which are useful for agroindustry sector, especially as natural additives to extend the shelf life of different products.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La Champa (Campomanesia lineatifolia Ruiz &amp; Pav.) es un árbol frutal nativo del amazonas perteneciente a la familia Myrtaceae. La fruta de la champa tiene unas características organolépticas especiales como su sabor y es una importante fuente de compuestos fenólicos útiles para la industria de los alimentos. Actualmente los procesos poscosecha de la fruta requieren mejoras pues las pérdidas alcanzan el 97%. En ese sentido, el objetivo de esta investigación fue evaluar la extracción por microondas de la champa para la obtención de extractos enriquecidos en compuestos fenólicos. Las variables estudiadas fueron: potencia del microondas (100-200W), tiempo de extracción (1-2min) y disolvente (agua, mezcla etanol: agua 70:30 y mezcla etanol: agua 96:4). Los resultados mostraron que la mejor condición para la obtención de extractos fenólicos fue empleando agua como disolvente, una potencia de 100W y 2 min de tiempo de extracción. A esta condición, se alcanzó un rendimiento de extracción superior al 60%. La máxima actividad antioxidante en los extractos fue de 11.36 y 31.44 mg eq de Trolox.g-1 de pulpa seca, evaluada por los métodos del DPPH y FRAP respectivamente. La mayor concentración de contenido fenólico fue obtenida (3450.73 &#956;g de ácido gálico.g-1 de pulpa seca) utilizando como condiciones de proceso una potencia del microondas de 200W, agua como disolvente y un tiempo de extracción de 1min. Estos resultados sugieren que la champa es una fuente de extractos de compuestos fenólicos con actividad antioxidante útiles para el sector agroalimentario, especialmente como aditivos naturales para extender la vida útil de diferentes productos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Agroindustrial biotechnology]]></kwd>
<kwd lng="en"><![CDATA[food processing]]></kwd>
<kwd lng="en"><![CDATA[fruit extracts]]></kwd>
<kwd lng="en"><![CDATA[natural additives]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[fruit postharvest]]></kwd>
<kwd lng="es"><![CDATA[Aditivos naturales]]></kwd>
<kwd lng="es"><![CDATA[biotecnología agroindustrial]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[extractos de frutas]]></kwd>
<kwd lng="es"><![CDATA[poscosecha de frutas]]></kwd>
<kwd lng="es"><![CDATA[procesamiento de alimentos]]></kwd>
</kwd-group>
</article-meta>
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