<?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>1692-3561</journal-id>
<journal-title><![CDATA[Biotecnología en el Sector Agropecuario y Agroindustrial]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Bio.Agro]]></abbrev-journal-title>
<issn>1692-3561</issn>
<publisher>
<publisher-name><![CDATA[Taller Editorial Universidad del Cauca]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-35612020000200026</article-id>
<article-id pub-id-type="doi">10.18684/bsaa(18)26-36</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización del epicarpio de guayaba (Psidium guajava L.) como alternativa natural para uso en productos alimenticios procesados]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of guyaba epicarp (Psidium guajava L.) as a natural alternative for use in processed food products]]></article-title>
<article-title xml:lang="pt"><![CDATA[Caracterização do epicarpo de guyaba (Psidium guajava L.) como alternativa natural para uso em produtos alimentícios processados]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[VELASCO-ARANGO]]></surname>
<given-names><![CDATA[VIVIANA ANDREA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[BERNAL-MARTÍNEZ]]></surname>
<given-names><![CDATA[ALICIA ALEJANDRA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ORDÓÑEZ-SANTOS]]></surname>
<given-names><![CDATA[LUIS EDUARDO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[HLEAP-ZAPATA]]></surname>
<given-names><![CDATA[JOSÉ IGOR]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Sede Palmira Facultad de Ingeniería y Administración Grupo de Investigación en Manejo y Agroindustrialización de Productos de Origen Biológico]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia Sede Palmira Facultad de Ingeniería y Administración Grupo de Investigación en Manejo y Agroindustrialización de Productos de Origen Biológico]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia Sede Palmira Facultad de Ingeniería y Administración Grupo de Investigación en Procesos Agroindustriales (GIPA)]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Colombia Sede Palmira Facultad de Ingeniería y Administración Grupo de Investigación en Manejo y Agroindustrialización de Productos de Origen Biológico]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>18</volume>
<numero>2</numero>
<fpage>26</fpage>
<lpage>35</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-35612020000200026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-35612020000200026&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-35612020000200026&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Dentro de las frutas tropicales, la guayaba (Psidium guajava L.) es una de las más consumidas gracias a sus excelentes propiedades organolépticas y funcionales, rica en compuestos bioactivos. Su aprovechamiento agroindustrial genera gran cantidad de subproductos, incluido el epicarpio, el cual representa aproximadamente entre el 25 y el 30% del peso de la fruta. El objetivo de la presente investigación fue determinar, en el epicarpio de la guayaba, las propiedades fisicoquímicas, las coordenadas de color y caracterizarlo en su contenido de compuestos carotenoides y fenólicos, así como también determinar la actividad antioxidante del mismo. Se elaboró la harina de epicarpio de guayaba (HEG) y con base en métodos aprobados se le determinó rendimiento en peso, pH, acidez titulable, sólidos solubles, contenido de humedad, actividad de agua y parámetros de color, así como los compuestos bioactivos anotados. Los resultados, para los parámetros fisicoquímicos fueron altos y el contenido de compuestos carotenoides para las diferentes fracciones fluctuó entre 9,414 para la fracción de &#945;-caroteno y 10,894 para la fracción de &#946;-criptoxantina. La actividad antioxidante, arrojó un valor de 62,281% y el contenido de compuestos fenólicos fue de 24,948 mg EAG/g. Se concluye que la HEG puede ser utilizada como fuente de compuestos bioactivos naturales en la industria alimenticia.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Among tropical fruits, guava (Psidium guajava L.), is one of the most consumed thanks to its excellent organoleptic and functional properties, rich in bioactive compounds. Its agroindustrial use generates a large number of by-products, including the epicarp, which represents approximately 25 to 30% of the fruit's weight. The objective of the present investigation was to determine, in the epicarp of guava, the physicochemical properties, the color coordinates and characterize it in is content of carotenoid and phenolic compounds, as well as to determine its antioxidant activity. Guava epicarp flour (GEF) was made and based on approved methods, yield in weight, pH, titratable acidity, soluble solids, moisture content, water activity and color parameters was determined, as well as the bioactive compounds noted. The results for the physicochemical parameters were high and the content of carotenoid compounds for the different fractions fluctuated between 9,414 for the &#945;-carotene fraction and 10,894 for the &#946;-cryptoxanthin fraction. The antioxidant activity showed a value of 62,281% and the content of phenolic compounds was 24,948 mg EAG/g. It is concluded that GEF can be used as a source of natural bioactive compounds in the food industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Entre as frutas tropicais, a goiabeira (Psidium guajava L.) é uma das mais consumidas, graças às suas excelentes propriedades organolépticas e funcionais, ricas em compostos bioativos. Seu uso agroindustrial gera um grande número de subprodutos, incluindo o epicarpo, que representa aproximadamente 25 a 30% do peso da fruta. O objetivo da presente investigação foi determinar, no epicarpo de goiaba, as propriedades físico-químicas, as coordenadas de cor e caracterizá-la em seu conteúdo de compostos carotenóides e fenólicos, bem como determinar sua atividade antioxidante. A farinha de epicarpo de goiaba (FEG) foi confeccionada e baseada em métodos aprovados, foi determinado o rendimento em peso, pH, acidez titulável, sólidos solúveis, umidade, atividade de água e parâmetros de cor, bem como os compostos bioativos observados. Os resultados para os parâmetros físico-químicos foram elevados e o conteúdo de compostos carotenóides para as diferentes frações flutuou entre 9,414 para a fração &#945;-caroteno e 10,894 para a fração &#946;-criptoxantina. A atividade antioxidante apresentou um valor de 62,281% e o teor de compostos fenólicos foi de 24,948 mg EAG / g. Conclui-se que o FEG pode ser usado como fonte de compostos bioativos naturais na indústria alimentícia.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Antioxidantes]]></kwd>
<kwd lng="es"><![CDATA[Colorantes naturales]]></kwd>
<kwd lng="es"><![CDATA[Compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[Frutas tropicales]]></kwd>
<kwd lng="en"><![CDATA[Antioxidants]]></kwd>
<kwd lng="en"><![CDATA[Natural colorants]]></kwd>
<kwd lng="en"><![CDATA[Phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[Tropical fruits]]></kwd>
<kwd lng="pt"><![CDATA[Antioxidantes]]></kwd>
<kwd lng="pt"><![CDATA[Corantes naturais]]></kwd>
<kwd lng="pt"><![CDATA[Compostos fenólicos]]></kwd>
<kwd lng="pt"><![CDATA[Frutas tropicais]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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