<?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>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042019000200084</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v26n2a04</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[OXIDATIVE STABILITY OF A COLOMBIAN CRIOLLO MANGO (Mangifera Indica) DRINK FORTIFIED WITH PEEL]]></article-title>
<article-title xml:lang="es"><![CDATA[ESTABILIDAD OXIDATIVA DE UNA BEBIDA DE MANGO CRIOLLO COLOMBIANO (Mangifera Indica) FORTIFICADA CON CÁSCARA]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MORALES S.]]></surname>
<given-names><![CDATA[Marcela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ZAPATA A.]]></surname>
<given-names><![CDATA[Karol]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ALZATE A.]]></surname>
<given-names><![CDATA[Andrés Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ANGULO]]></surname>
<given-names><![CDATA[Alberto Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ROJANO]]></surname>
<given-names><![CDATA[Benjamín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Laboratorio de Ciencias de los Alimentos]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Minas Departamento de procesos y Energía]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Córdoba  ]]></institution>
<addr-line><![CDATA[ ]]></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>26</volume>
<numero>2</numero>
<fpage>84</fpage>
<lpage>93</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042019000200084&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042019000200084&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042019000200084&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background: the analysis of the oxidative stability allows to determine the functionality of the antioxidants present in food, over time.  Objectives:  in this research, a functional mango drink is elaborated and the changes in the antioxidant profile and physicochemical parameters of the drink subjected to accelerated storage conditions are evaluated.  Methods:  the drink was distributed at 22, 35 and 45°C for 80 days. To monitor oxidative stability, the antioxidant analyzes ABTS, ORAC, mangiferin, total phenols and total carotenoids were performed; in addition, physicochemical properties (pH and °Bx) and L*a*b* coordinates, were monitored. The fit of the data to the Arrhenius model was verified and the shelf life was determined considering a 50% loss in the evaluated attributes, such as the critical limit.  Results:  the deterioration of the antioxidant attributes and the color at the study temperatures is observed, being more pronounced at 45°C. The least stable attributes are the carotenoids and the b-coordinate, presenting losses greater than 50%. The values of mangiferin exhibit deterioration lower than 40% and similar in the temperatures evaluated. The pH and Brix degrees do not show significant changes. The deterioration reactions are of order one and followed the Arrhenius law, presenting coefficients of determination greater than 0.90. The values of the activation energy (E  a ) are within the range reported for fruit juices, standing out the value found for the b* coordinate (44.59 kJ.mol-1).  Conclusions:  the ORAC units are the chosen attribute to condition the life of the beverage, giving 10 months of useful life at 4°C, however, it is recommended to perform sensory and microbiological analyzes under the same conditions.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes:  el análisis de la estabilidad oxidativa permite determinar la funcionalidad de los antioxidantes presentes en los alimentos, en el tiempo.  Objetivo:  en esta investigación se elaboró una bebida funcional de mango y se evaluaron los cambios en el perfil antioxidante y los parámetros fisicoquímicos de la bebida sometida a condiciones aceleradas de almacenamiento.  Métodos:  la bebida se distribuyó a 22, 35 y 45°C durante 80 días. Para hacer el seguimiento de la estabilidad oxidativa, se realizaron los análisis antioxidantes ABTS, ORAC, Mangiferina, Fenoles Totales y Carotenoides totales; además, se realizó seguimiento de las propiedades fisicoquímicas (pH y °Bx) y las coordenadas L*a*b*. Se verificó el ajuste de los datos al modelo de Arrhenius y la vida útil se determinó teniendo en cuenta una pérdida del 50% en los atributos evaluados, como el límite crítico.  Resultados:  se observó el deterioro de los atributos antioxidantes y el color en las temperaturas de estudio, siendo más pronunciado a 45°C. Los atributos menos estables fueron carotenoides y la coordenada CIELab b*, presentando pérdidas superiores al 50%. Los valores de mangiferina exhibieron un deterioro menor al 40% y similar en las temperaturas evaluadas. El pH y los grados Brix no presentaron cambios significativos. Las reacciones de deterioro fueron de orden uno y siguieron la ley de Arrhenius, presentando coeficientes de determinación mayores a 0,90. Los valores de la energía de activación (E  a ) estuvieron dentro del rango reportado para jugos de fruta, destacándose el valor hallado para la coordenada b* (44,59 kJ.mol-1).  Conclusión:  los valores ORAC estimaron un tiempo de vida útil para la bebida en 10 meses, bajo un almacenamiento a 4°C, sin embargo, se recomienda realizar análisis sensoriales y microbiológicos complementarios, bajo las mismas condiciones.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Functional drink]]></kwd>
<kwd lng="en"><![CDATA[oxidative stability]]></kwd>
<kwd lng="en"><![CDATA[peel]]></kwd>
<kwd lng="en"><![CDATA[mango]]></kwd>
<kwd lng="es"><![CDATA[bebida funcional]]></kwd>
<kwd lng="es"><![CDATA[estabilidad oxidativa]]></kwd>
<kwd lng="es"><![CDATA[cáscara]]></kwd>
<kwd lng="es"><![CDATA[mango]]></kwd>
</kwd-group>
</article-meta>
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