<?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>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082019000100017</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v21n1a02</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Composición química y calidad de la grasa contenida en frituras de maíz elaboradas y consumidas en Navojoa, estado de Sonora, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Chemical Composition and Fat Quality in Fried Foods Made with Corn that Are Prepared and Consumed in Navojoa, State of Sonora, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santana-Alcántar]]></surname>
<given-names><![CDATA[María Ernestina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendívil-Morales]]></surname>
<given-names><![CDATA[Miriam]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Félix-Ibarra]]></surname>
<given-names><![CDATA[Lucía Irene]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Murillo]]></surname>
<given-names><![CDATA[Mónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cruz-Rosales]]></surname>
<given-names><![CDATA[Carmen Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Estatal de Sonora  ]]></institution>
<addr-line><![CDATA[Navojoa ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Estatal de Sonora  ]]></institution>
<addr-line><![CDATA[Navojoa ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Estatal de Sonora  ]]></institution>
<addr-line><![CDATA[Navojoa ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Estatal de Sonora  ]]></institution>
<addr-line><![CDATA[Navojoa ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Estatal de Sonora  ]]></institution>
<addr-line><![CDATA[Navojoa ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2019</year>
</pub-date>
<volume>21</volume>
<numero>1</numero>
<fpage>17</fpage>
<lpage>26</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082019000100017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082019000100017&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082019000100017&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  el consumo de frituras en México es alto, aunque las grasas se asocian con enfermedades crónicas no transmisibles.  Objetivo:  evaluar la composición química y calidad de la grasa obtenida de churros fritos de maíz elaborados y consumidos en Navojoa, estado de Sonora, México.  Materiales y métodos:  a cuatro muestras obtenidas en establecimientos comerciales se les realizó análisis químico proximal y determinación de índices de calidad de la grasa (acidez, peróxidos, yodo y anisidina), según normas mexicanas.  Resultados: el aporte nutricional de las muestras estuvo en los siguientes rangos expresados en g %: gra sas (23,7±0,2 y 35,2±1,0 g %), proteínas (2,5±0,0 y 8,1±1,4 g %), carbohidratos (54,1±0,3 y 64,40±0,5 g %) y energía (485±3 y 531±1 kcal %) con diferencias entre ellas (p&lt;0,05). El ma yor contenido de grasa y energía lo presentó B2 y el mejor perfil nutricional B4. La muestra B1 superó los límites máximos permitidos de acidez (4,8) y de peroxidación (10,6) con diferencias respecto a las otras muestras (p&lt;0,05).  Conclusiones:  la densidad energética de los churros de maíz analizados es alta (superior a 4 kcal/g) al igual que el aporte de grasas, especialmen te en la muestra B2. B4 presenta el mejor perfil nutricional y B1 el mayor deterioro oxidativo.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Consumption of fried foods in Mexico is high, even though fats in fried foods are associated with non-communicable chronic diseases.  Objective:  Evaluate the chemical composition and fat quality obtained from fried corn churros prepared and consumed in Navojoa, state of Sonora, Mexico.  Materials and Methods: Four samples ob tained from commercial establishments were subjected to proximal chemical analysis and determination of fat quality indices (acidity, alkalinity, iodine and anisidine), according to Mexican standards.  Results:  The nutritional breakdown of the samples is shown in the following ranges, expressed as grams % (g %): fats (23.7 ± 0.2 and 35.2 ± 1.0 g %), proteins (2.5 ± 0.0 and 8.1 ± 1.4 g %), carbohydrates (54.1 ± 0.3 and 64.4 ± 0.5 g %), and energy (kcal) (485 ± 3 and 531 ± 1) with significant differences between samples (p&lt;0.05). The highest fat and energy content was presented by sample B2 and the best nutritional profile by sample B4. Sample B1 exceeded the maximum limits of acidity (4.8) and alkalinity (10.6) with a significant inter-sample difference (p &lt;0.05).  Conclusion: The energy density of the sampled fried corn churros is high (above 4 kcal/gram), as well as the fat content, especially in sample B2. Sample B4 presents the best nutrition profile and sample B1 the greatest oxidative deterioration.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[grasa alimentaria]]></kwd>
<kwd lng="es"><![CDATA[oxidación química]]></kwd>
<kwd lng="es"><![CDATA[peróxidos lipídicos]]></kwd>
<kwd lng="es"><![CDATA[snacks]]></kwd>
<kwd lng="es"><![CDATA[México]]></kwd>
<kwd lng="en"><![CDATA[Dietary fat]]></kwd>
<kwd lng="en"><![CDATA[chemical oxidation]]></kwd>
<kwd lng="en"><![CDATA[lipid peroxides]]></kwd>
<kwd lng="en"><![CDATA[snacks]]></kwd>
<kwd lng="en"><![CDATA[México]]></kwd>
</kwd-group>
</article-meta>
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