<?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>0304-2847</journal-id>
<journal-title><![CDATA[Revista Facultad Nacional de Agronomía Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Fac. Nac. Agron. Medellín]]></abbrev-journal-title>
<issn>0304-2847</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Ciencias Agrarias - Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0304-28472025000211127</article-id>
<article-id pub-id-type="doi">10.15446/rfnam.v78n2.113684</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effect of turmeric flour on the sensory properties, antioxidants and antidiabetic activity of a spicy fruit sauce]]></article-title>
<article-title xml:lang="es"><![CDATA[Efecto de harina de Curcuma longa en las propiedades sensoriales, actividad antioxidante y antidiabética de salsa picante de fruta]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barriga-Sánchez]]></surname>
<given-names><![CDATA[Maritza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alania]]></surname>
<given-names><![CDATA[Patricia Cristobal]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de la Producción Laboratorio de Compuestos bioactivos de la Dirección de Investigación, Desarrollo, Innovación y Transferencia Tecnológica ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Federico Villarreal Facultad de Oceanografía Pesquería, Ciencias Alimentarias y Acuicultura Escuela Profesional de Ingeniería Alimentaria]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<volume>78</volume>
<numero>2</numero>
<fpage>11127</fpage>
<lpage>11140</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0304-28472025000211127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0304-28472025000211127&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0304-28472025000211127&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Peru is one of the largest exporters of turmeric. In this sense, it is important to use turmeric in new products for national consumption to achieve its revalorization with other national resources, such as mango, cocona, and charapita chili of Amazonian origin. Due to the growing interest in functional foods, the aim of this study was to evaluate the effect of the addition of turmeric (Curcuma longa L.) flour (TF) to a spicy fruit sauce (SFS), in the sensory rating, total phenolic compounds (TPC), and antioxidant activity. A factorial experiment design of two factors was carried out: TF content (6, 7, 8, and 9%) and type of fruit (mango and cocona). The proximal composition was determined, and spectrophotometric methods were used to measure the TPC, total curcuminoids, and antioxidant activity: DPPH, FRAP, and ABTS; the colorimetry method was used to measure the color of the samples; and atomic absorption spectroscopy was used to measure the mineral content. The antidiabetic activity was determined for the optimized sample. The optimal SFS was mango-based with 8% TF, with 5.01±0.23 mg curcuminoids g-1, 4.29±0.13 mg GAE g-1, and a higher flavor rating (4.39). The antioxidant capacity DPPH, FRAP, and ABTS was: 15.01±2.38, 14.59±0.04, and 42.01±2.11 µmol TE g-1, respectively; and the &#945;-glucosidase inhibition test resulted in IC50 of 69.81±9.42 &#956;g mL-1. In conclusion, TF provides TPC, curcuminoids, antioxidants, and antidiabetic activity. This suggests possible future applications of TF in the development of functional food with antioxidant and antidiabetic effects.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El Perú es uno de los mayores exportadores de cúrcuma fresca. En ese sentido, es importante emplear la cúrcuma en nuevos productos de consumo nacional para lograr su revalorización junto a otros recursos nacionales, como el mango, cocona y ají charapita de origen amazónico. Dado el creciente interés en alimentos funcionales, este estudio tuvo como objetivo evaluar el efecto de la adición de harina de Curcuma longa L (HC) en una salsa picante (SP), analizando la calificación sensorial, compuestos fenólicos (CFT) y actividad antioxidante. Se realizó un diseño experimental factorial de dos factores: HC (6, 7, 8 y 9%) y tipo de fruta (mango y cocona). Se determinó la composición proximal, se usaron métodos espectrofotométricos para los CFT, curcuminoides totales y la actividad antioxidante: DPPH, FRAP y ABTS, se usó un colorímetro para medir el color de las muestras, y el espectrofotómetro de absorción atómica para medir el contenido de minerales. A la muestra optimizada se le determinó la actividad antidiabética. La SP óptima fue la de mango con 8% de HC, con 5,01±0,23 mg curcuminoides g-1 y 4,29±0,13 mg GAE g-1. La capacidad antioxidante DPPH, FRAP y ABTS fue :15,01±2,38, 14,59±0,04 y 42,01±2,11 µmol TE g-1, respectivamente y la prueba de inhibición de la &#945;-glucosidasa resultó en IC50 de 69,81±9,42 &#956;g mL-1. En conclusión, la HC aporta CFT, curcuminoides, actividad antioxidante y antidiabética. Esto sugiere posibles aplicaciones de la harina de cúrcuma en el desarrollo de productos alimenticios funcionales dirigidos a efectos antioxidantes y antidiabéticos.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[&#945;-glucosidasa]]></kwd>
<kwd lng="es"><![CDATA[Ají Charapita]]></kwd>
<kwd lng="es"><![CDATA[Mangifera indica]]></kwd>
<kwd lng="es"><![CDATA[Solanum sessiliflorum]]></kwd>
<kwd lng="en"><![CDATA[&#945;-glucosidase]]></kwd>
<kwd lng="en"><![CDATA[Charapita chili]]></kwd>
<kwd lng="en"><![CDATA[Mangifera indica]]></kwd>
<kwd lng="en"><![CDATA[Solanum sessiliflorum]]></kwd>
</kwd-group>
</article-meta>
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