Núm. 130 (2023)
Fitoquímica

Formulación y análisis fitoquímico de una bebida potencialmente funcional obtenida de la combinación de un extracto de hojas y pulpa de Annona muricata (Annonaceae)

xml xml
  • Yolanda Nolasco-González,
  • María de Lourdes García-Magaña,
  • Andrés Eloy León-Fernández,
  • Juan L. Monribot-Villanueva,
  • José A. Guerrero-Analco,
  • Efigenia Montalvo González
Yolanda Nolasco-González
Instituto Tecnológico de Tepic e Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Santiago Ixcuintla
María de Lourdes García-Magaña
Instituto Tecnológico de Tepic
Andrés Eloy León-Fernández
Universidad Autónoma de Nayarit
Juan L. Monribot-Villanueva
Instituto de Ecología, A.C., Red de Estudios Moleculares Avanzados
José A. Guerrero-Analco
Instituto de Ecología, A.C., Red de Estudios Moleculares Avanzados
Efigenia Montalvo González
Instituto Tecnológico de Tepic
DOI: https://doi.org/10.21829/abm130.2023.2185

Publicado 2023-07-03

Palabras clave

  • análisis sensorial,
  • bebidas,
  • diseño de mezclas,
  • fitoquímicos,
  • guanábana.
  • drinks,
  • mixture design,
  • phytochemicals,
  • sensory analysis,
  • soursop
Creative Commons License

Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.

Resumen

Antecedentes y Objetivos: Las bebidas de Annona muricata se utilizan ampliamente en la medicina tradicional para tratar diferentes padecimientos; sin embargo, han sido poco caracterizadas fitoquímicamente y se consumen como bebidas azucaradas, y pueden contribuir a enfermedades no trasmisibles, entre ellas la obesidad. El objetivo de este trabajo fue obtener y caracterizar una bebida sensorialmente aceptable a partir de un extracto de hojas y pulpa de A. muricata.

Métodos: Se utilizó un diseño de mezcla para formular nueve bebidas, combinando diferentes proporciones del extracto acuoso de hojas y pulpa de A. muricata. Estas bebidas se sometieron a una evaluación fisicoquímica y sensorial. A partir de estos resultados, se seleccionó una bebida para caracterizarla por espectrofotometría y compararla con una bebida infusionada y otra comercial. Además, se analizó la composición fitoquímica de la bebida seleccionada mediante cromatografía de ultra alta resolución acoplada a espectrometría de masas y cromatografía líquida de alta resolución acoplada a un detector de matriz de fotodiodos.

Resultados clave: La bebida seleccionada se formuló con 25% de pulpa, 50% de extracto de hojas y 25% de agua; además, presentó un valor de 7.63 °Brix, un pH 3.42 y una acidez de 0.40%. Esta bebida fue hasta tres veces superior en compuestos bioactivos respecto a las bebidas infusionada y comercial. Se cuantificaron catorce compuestos fenólicos y dos acetogeninas, mientras que se identificaron provisionalmente dos alcaloides (coclaurina y reticulina) y quince acetogeninas.

Conclusiones: La combinación de extracto de hojas y pulpa de A. muricata es una alternativa vital para obtener una bebida sensorialmente aceptable que contiene compuestos bioactivos con potencial acción medicinal, ya que los compuestos fenólicos, alcaloides y acetogeninas presentes en la bebida podrían tener actividades biológicas eficientes en la prevención de enfermedades crónicas degenerativas.

xml xml

Métricas

Cargando métricas ...

Citas

  1. Agilent Technologies. 2012. MassHunter Workstation Software ver. B.06.00. Program distributed by Agilent Technologies©. Santa Clara, USA.
  2. Aguilar-Hernández, G., M. L. García-Magaña, M. A. Vivar-Vera, S. G. Sáyago-Ayerdi, J. A. Sánchez-Burgos, J. Morales-Castro, L. M. Anaya-Esparza and E. Montalvo-González. 2019. Optimization of ultrasound-assisted extraction of phenolic compounds from Annona muricata by-products and pulp. Molecules 24(5): 904. DOI: https://doi.org/10.3390/molecules24050904 DOI: https://doi.org/10.3390/molecules24050904
  3. Aguilar-Hernández, G., M. A. Vivar-Vera, M. L. García-Magaña, N. González-Silva, A. Pérez-Larios and E. Montalvo-González. 2020a. Ultrasound-assisted extraction of total acetogenins from the soursop fruit by response surface methodology. Molecules 25(5): 1139. DOI: https://doi.org/10.3390/molecules25051139 DOI: https://doi.org/10.3390/molecules25051139
  4. Aguilar-Hernández, G., L. G. Zepeda-Vallejo, M. D. L. García-Magaña, M. D. L. Á. Vivar-Vera, A. Pérez-Larios, M. I. Girón-Pérez, A. V. Coria-Tellez, C. Rodríguez-Aguayo and E. Montalvo-González. 2020b. Extraction of alkaloids using ultrasound from pulp and by-products of soursop fruit (Annona muricata L.). Applied Sciences 10(14): 1-15. DOI: https://doi.org/10.3390/app10144869 DOI: https://doi.org/10.3390/app10144869
  5. Akonor, P. T. 2020. Optimization of a fruit juice cocktail containing soursop, pineapple, orange, and mango using mixture design. Scientific African 8: e00368. DOI: https://doi.org/10.1016/j.sciaf.2020.e00368 DOI: https://doi.org/10.1016/j.sciaf.2020.e00368
  6. Anaya-Esparza, L. M., M. D. Méndez-Robles, S. G. Sayago-Ayerdi, M. D. L. García-Magaña, M. V. Ramírez-Mares, J. A. Sánchez-Burgos and E. Montalvo-González. 2017. Effect of thermosonication on pathogenic bacteria, quality attributes and stability of soursop nectar during cold storage. CYTA - Journal of Food 15(4): 592-600. DOI: https://doi.org/10.1080/19476337.2017.1321587 DOI: https://doi.org/10.1080/19476337.2017.1321587
  7. AOAC. 2005. Official Method of Analysis. 15th ed. The Association of Official Analytical Chemists International. Arlington, USA. Pp. 40-88.
  8. Benzie, I. F. and J. J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Analytical Biochemistry 239(1): 70-76. DOI: https://doi.org/10.1006/abio.1996.0292 DOI: https://doi.org/10.1006/abio.1996.0292
  9. Bonvehí, J. S. and F. V. Coll. 1994. Phenolic composition of Propolis from China and from South America. Zeitschrift für Naturforschung 9(11-12): 712-718. DOI: https://doi.org/10.1515/znc-1994-11-1204 DOI: https://doi.org/10.1515/znc-1994-11-1204
  10. Carbonell-Capella, J. M., M. Buniowska, M. J. Esteve and A. Frígola. 2015. Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chemistry 184: 122-130. DOI: https://doi.org/10.1016/j.foodchem.2015.03.095 DOI: https://doi.org/10.1016/j.foodchem.2015.03.095
  11. Cercato, L. M., J. M. D. Araújo, A. S. Oliveira, A. J. O. Melo, B. S. Lima, E. W. P. Dos Santos, A. G. Dos, S. Neto, R. L. C. Albuquerque-Junior, M. C. Duarte, A. A. S. Araujo, A. M. O. Silva, R. Grespan, C. B. Correa and E. A. Camargo. 2021. Reduced cutaneous inflammation associated with antioxidant action after topical application of the aqueous extract of Annona muricata leaves. Inflammopharmacology 29(1): 307-315. DOI: https://doi.org/10.1007/s10787-020-00735-1 DOI: https://doi.org/10.1007/s10787-020-00735-1
  12. Cereceres-Aragón, A., R. García, E. Álvarez-Parrilla and A. Rodríguez-Tadeo. 2019. Consumption of phenolic compounds in the elderly population. Nutrición Hospitalaria 36(2): 470-478. DOI: https://doi.org/10.20960/nh.2171 DOI: https://doi.org/10.20960/nh.2171
  13. Champy, P., A. Melot, V. Guérineau Eng, C. Gleye, D. Fall, G. U. Höglinger and R. Hocquemiller. 2005. Quantification of acetogenins in Annona muricata linked to atypical parkinsonism in Guadeloupe. Movement disorders: official journal of the Movement Disorder Society 20(12): 1629-1633. DOI: https://doi.org/10.1002/mds.20632 DOI: https://doi.org/10.1002/mds.20632
  14. Chávez, A. G., J. A. C. Fernández, S. E. Argueta, A. G. Tapia, J. I. L. Pedroza and C. Ochoa. 2018. Metabolic Syndrome and Cardiovascular Disease: A Health Challenge. Archives of Medical Research 49(8): 516-521. DOI: https://doi.org/10.1016/j.arcmed.2018.10.003 DOI: https://doi.org/10.1016/j.arcmed.2018.10.003
  15. Cong, L., P. Bremer and M. Mirosa. 2020. Functional beverages in selected countries of Asia Pacific region: a review. Beverages 6(2): 21. DOI: https://doi.org/10.3390/beverages6020021 DOI: https://doi.org/10.3390/beverages6020021
  16. Coria-Téllez, A. V., E. Montalvo-Gónzalez, E. M. Yahia and E. N. Obledo-Vázquez. 2018. Annona muricata: A comprehensive review on its traditional medicinal uses, phytochemicals, pharmacological activities, mechanisms of action and toxicity. Arabian Journal of Chemistry 11(5): 662-691. DOI: https://doi.org/10.1016/j.arabjc.2016.01.004 DOI: https://doi.org/10.1016/j.arabjc.2016.01.004
  17. Cornell, J. A. 2002. Experiments with mixtures: designs, models, and the analysis of mixture data. Third edition. John Wiley & Sons Inc. New York, USA. Pp. 132-160. DOI: https://doi.org/10.1002/9781118204221
  18. Dias, D. D. R. C., Z. M. P. Barros, C. B. O. de Carvalho, F. A. Honorato, N. B. Guerra and P. M. Azoubel. 2015. Effect of sonication on soursop juice quality. LWT-Food Science and Technology 62(1): 883-889. DOI: https://doi.org/10.1016/j.lwt.2014.09.043 DOI: https://doi.org/10.1016/j.lwt.2014.09.043
  19. Fazel, S., M. Hamidreza, G. Rouhollah and M. Verdian-Rizi. 2010. Spectrophotometric determination of total alkaloids in some Iranian medicinal plants. Journal of Applied Horticulture 12: 69-70. DOI: https://doi.org/10.37855/JAH.2010.V12I01.15 DOI: https://doi.org/10.37855/jah.2010.v12i01.15
  20. Fofana, S., A. Keita, S. Balde, R. Ziyaev and S. F. Aripova. 2012. Alkaloids from leaves of Annona muricata. Chemistry of Natural Compounds 48(4): 714-714. DOI: https://doi.org/10.1007/s10600-012-0363-5 DOI: https://doi.org/10.1007/s10600-012-0363-5
  21. Foti, M. C., C. Daquino and C. Geraci. 2004. Electron‐transfer reaction of cinnamic acids and their methyl esters with the DPPH· radical in alcoholic solutions. The Journal of Organic Chemistry 69(7): 2309-2314. DOI: https://doi.org/10.1021/jo035758q DOI: https://doi.org/10.1021/jo035758q
  22. George, V. C., D. R. N. Kumar, P. K. Suresh and R. A. Kumar. 2015. Antioxidant, DNA protective efficacy and HPLC analysis of Annona muricata (soursop) extracts. Journal of Food Science Technology 52: 2328-2335. https://doi.org/10.1007/s13197-014-1289-7 DOI: https://doi.org/10.1007/s13197-014-1289-7
  23. Guimarães, J. T., E. K. Silva, C. S. Ranadheera, J. Moraes, R. S. Raices, M. C. Silva, M. S. Ferreira, M. Q. Freitas, M. A. A. Mereiles and A. G. Cruz. 2019. Effect of high-intensity ultrasound on the nutritional profile and volatile compounds of a prebiotic soursop whey beverage. Ultrasonics Sonochemistry 55: 157-164. DOI: https://doi.org/10.1016/j.ultsonch.2019.02.025 DOI: https://doi.org/10.1016/j.ultsonch.2019.02.025
  24. Guimarães, J. T., E. K. Silva, H. S. Arruda, M. Q. Freitas, G. M. Pastore, M. A. A. Meireles and A. G. Cruz. 2020. How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion? Food Hydrocolloids 101: 105511. DOI: https://doi.org/10.1016/j.foodhyd.2019.105511 DOI: https://doi.org/10.1016/j.foodhyd.2019.105511
  25. Gullón, B., T. A. Lú-Chau, M. T. Moreira, J. M. Lema and G. Eibes. 2017. Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability. Trends in Food Science & Technology 67: 220-235. DOI: https://doi.org/10.1016/j.tifs.2017.07.008 DOI: https://doi.org/10.1016/j.tifs.2017.07.008
  26. Gunathilake, K. D. P. P. 2020. Emerging technologies available for the enhancement of bioactives concentration in functional beverages. In: Grumezescu, A. M. and A. M. Holban (eds.). Biotechnological progress and beverage consumption. Academic Press. Oxford, UK. Pp. 39-69. DOI: https://doi.org/10.1016/B978-0-12-816678-9.00002-3 DOI: https://doi.org/10.1016/B978-0-12-816678-9.00002-3
  27. Hardoko, H., Y. Tanudjaja, T. S. Mastuti and Y. Halim. 2018. Utilization of soursop leaves as antihyperuricemic in functional beverage 'Herbal Green Tea'. International Food Research Journal 25(1): 321-328.
  28. Hartzfeld, P. W., R. Forkner, M. D. Hunter and A. E. Hagerman. 2002. Determination of hydrolyzable tannins (gallotannins and ellagitannins) after reaction with potassium iodate. Journal of Agricultural and Food Chemistry 50(7): 1785-1790. DOI: https://doi.org/10.1021/jf0111155 DOI: https://doi.org/10.1021/jf0111155
  29. Hasrat, J. A., T. De Bruyne, J. P. De Backer, G. Vauquelin and A. J. Vlietinck. 1997. Isoquinoline derivatives isolated from the fruit of Annona muricata as 5-HTergic 5-HT1A receptor agonists in rats: unexploited antidepressive (lead) products. Journal of Pharmacy and Pharmacology 49(11): 1145-1149. DOI: https://doi.org/10.1111/j.2042-7158.1997.tb06058.x DOI: https://doi.org/10.1111/j.2042-7158.1997.tb06058.x
  30. Jiménez, V. M., M. Gruschwitz, R. M. Schweiggert, R. Carle and P. Esquivel. 2014. Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection. Food Research International 65: 42-46. DOI: https://doi.org/10.1016/j.foodres.2014.05.051 DOI: https://doi.org/10.1016/j.foodres.2014.05.051
  31. Jordan, R. B., R. J. Seelye and V. A. McGlone. 2001. A sensory-based alternative to brix/acid ratio. Food Technology 55(6): 36-44.
  32. Juarez-Trujillo, N., J. L. Monribot-Villanueva, V. M. Jiménez-Fernández, R. Suárez-Montaño, A. S. Aguilar-Colorado, J. A. Guerrero-Analco and M. Jiménez. 2018. Phytochemical characterization of Izote (Yucca elephantipes) flowers. Journal of Applied Botany and Food Quality 91: 202-210. DOI: https://doi.org/10.5073/JABFQ.2018.091.027
  33. Kotake, Y., K. Okuda, M. Kamizono, N. Matsumoto, T. Tanahashi, H. Hara, D. Chaparros-Lefebvre and S. Ohta. 2004. Detection and determination of reticuline and N-methylcoculaurine in the Annonaceae family using liquid chromatography-tandem mass spectrometry. Journal of Chromatography B 806(1): 75-78. DOI: https://doi.org/10.1016/j.jchromb.2004.03.017 DOI: https://doi.org/10.1016/j.jchromb.2004.03.017
  34. Kumar, S. B., R. Ravi and G. Saraswathi. 2010. Optimization of fruit punch using mixture design. Journal of Food Science 75(1): S1-S7. DOI: https://doi.org/10.1111/j.1750-3841.2009.01379.x DOI: https://doi.org/10.1111/j.1750-3841.2009.01379.x
  35. León-Fernández, A. E., L. Martínez-Cárdenas, L. G. Zepeda-Vallejo, R. I. Arteaga-Garibay, P. Gutiérrez-Martínez and E. Montalvo-González. 2019. Antibacterial, antifungal, antioxidant and toxic effect of fractioned extracts from soursop pulp. Biociencias 6: 1-17. DOI: https://doi.org/10.15741/revbio.06.e400 DOI: https://doi.org/10.15741/revbio.06.e400
  36. López-Romero, B. A., G. Luna-Bárcenas, M. L. García-Magaña, L. M. Anaya-Esparza, L. G. Zepeda-Vallejo, U. M. López-García, R. I. Ortiz-Basurto, G. Aguilar-Hernández, A. Pérez-Larios and E. Montalvo-González. 2022. Extraction of acetogenins using thermosonication-assisted extraction from Annona muricata seeds and their antifungal activity. Molecules: 27(18): 6045. DOI: https://doi.org/10.3390/molecules27186045 DOI: https://doi.org/10.3390/molecules27186045
  37. Martínez-Moreno, O. G., L. M. Anaya-Esparza, J. A. Sánchez-Burgos, L. Meza-Espinoza, A. Pérez-Larios, J. E. Bojorquez-Quintal and E. Montalvo-González. 2020. Effect of vacuum-thermosonication on the inactivation of Escherichia coli, Staphylococcus aureus, polyphenol oxidase and the quality parameters of soursop puree. Innovative Food Science & Emerging Technologies 59: 102255. DOI: https://doi.org/10.1016/j.ifset.2019.102255 DOI: https://doi.org/10.1016/j.ifset.2019.102255
  38. Minitab, LLC. 2019. Minitab© Statistical Software, ver. 19. Ferguson, PA, USA. https://www.minitab.com/en-us/company/ (consulted April, 2023).
  39. Monribot-Villanueva, J. L., A. Altúzar-Molina, M. Aluja, J. A. Zamora-Briseño, J. M. Elizalde-Contreras, M. V. Bautista-Valle and E. Ruiz-May. 2022. Integrating proteomics and metabolomics approaches to elucidate the ripening process in white Psidium guajava. Food Chemistry 367: 130656. DOI: https://doi.org/10.1016/j.foodchem.2021.130656 DOI: https://doi.org/10.1016/j.foodchem.2021.130656
  40. Montreau, F. R. 1972. Sur le dosage des composés phénoliques totaux dans les vins par la méthode Folin-Ciocalteu. Connaissance de la vigne y du vin 24: 397-404. DOI: https://doi.org/10.20870/oeno-one.1972.6.4.2071
  41. Ndife, J., P. J. Kwaya and S. Bello. 2014. Production and evaluation of storage changes in soursop-juice. Asian Journal of Agriculture and Food Sciences 2(5): 425-433.
  42. Nguyen, T. M., V. T. Nguyen, L. V. Minh, T. L. Hai, C. H. Mai, L. B. Bui, X. Le and V. T. Danh. 2020. Determination of the phytochemical screening, total polyphenols, flavonoids content, and antioxidant activity of soursop leaves (Annona muricata Linn.). IOP Conference Series: Materials Science and Engineering 736: 062011. DOI: https://doi.org/10.1088/1757-899X/736/6/062011 DOI: https://doi.org/10.1088/1757-899X/736/6/062011
  43. Nolasco-González, Y., M. A. Chacón-López, R. I. Ortiz-Basurto, S. Aguilera-Aguirre, G. A. González-Aguilar, C. Rodríguez-Aguayo, M. C. Navarro-Cortez, H. S. García-Galindo, M. D. L. García-Magaña, L. Meza-Espinoza and E. Montalvo-Gonzalez. 2022. Annona muricata leaves as a source of bioactive compounds: extraction and quantification using ultrasound. Horticulturae 8(7): 560. DOI: https://doi.org/10.3390/horticulturae8070560 DOI: https://doi.org/10.3390/horticulturae8070560
  44. Oliveira, L. D. L. D., M. V. D. Carvalho and L. Melo. 2014. Health promoting and sensory properties of phenolic compounds in food. Revista Ceres 61: 764-779. DOI: https://doi.org/10.1590/0034-737x201461000002 DOI: https://doi.org/10.1590/0034-737x201461000002
  45. Pedrero, D. L. and R. M. Pangborn. 1989. Evaluación sensorial de los alimentos: métodos analíticos. Alhambra Mexicana. México, D.F., México. Pp. 45-50.
  46. Pérez-González, A., A. M. Rebollar-Zepeda, J. R. León-Carmona and A. Galano. 2012. Reactivity indexes and OH bond dissociation energies of a large series of polyphenols: Implications for their free radical scavenging activity. Journal of the Mexican Chemical Society 56(3): 241-249. DOI: https://doi.org/10.29356/jmcs.v56i3.285 DOI: https://doi.org/10.29356/jmcs.v56i3.285
  47. Pinto, A. C., M. C. R. Cordeiro, S. R. M. Andrade, F. R. Ferreira, H. A. Filgueiras, R. E. Alves and D. I. Kinpara. 2005. Annona species. Southampton, UK. Pp. 3-40.
  48. Preciado-Saldaña, A. M., J. A. Domínguez-Avila, J. F. Ayala-Zavala, M. A. Villegas-Ochoa, S. G. Sáyago-Ayerdi, A. Wall-Medrano, A. F. González-Cordova and G. A. González-Aguilar. 2019. Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.). Food Science and Technology International 25(7): 547-561. DOI: https://doi.org/10.1177/1082013219840463 DOI: https://doi.org/10.1177/1082013219840463
  49. Prior, R. L., X. Wu and K. Schaich. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53(10): 4290-4302. DOI: https://doi.org/10.1021/jf0502698 DOI: https://doi.org/10.1021/jf0502698
  50. Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26(9-10): 1231-1237. DOI: https://doi.org/10.1016/S0891-5849(98)00315-3 DOI: https://doi.org/10.1016/S0891-5849(98)00315-3
  51. Reed, J. D., R. T. McDowell, P. J. Van Soest and P. R. Horvath. 1982. Condensed tannins: a factor limiting the use of cassava forage. Journal of the Science of Food and Agriculture 33(3): 213-220. DOI: https://doi.org/10.1002/jsfa.2740330302 DOI: https://doi.org/10.1002/jsfa.2740330302
  52. Roduan, M. R. M., R. Abd Hamid, Y. K. Cheah and N. Mohtarrudin. 2019. Cytotoxicity, antitumor-promoting and antioxidant activities of Annona muricata in vitro. Journal of Herbal Medicine 15: 100219. DOI: https://doi.org/10.1016/j.hermed.2018.04.004 DOI: https://doi.org/10.1016/j.hermed.2018.04.004
  53. Scalbert, A., L. Brennan, C. Manach, C. Andres-Lacueva, L. O. Dragsted, J. Draper, S. M. Rappaport, J. J. J. van der Hooft and D. S. Wishart. 2014. The food metabolome: a window over dietary exposure. The American Journal of Clinical Nutrition 99(6): 1286-1308. DOI: https://doi.org/10.3945/ajcn.113.076133 DOI: https://doi.org/10.3945/ajcn.113.076133
  54. SE. 2021. Norma Oficial Mexicana NOM-173-SE-2021. Jugos, agua de coco, néctares, bebidas no alcohólicas con contenido de vegetal o fruta u hortaliza y bebidas saborizadas no alcohólicas preenvasadas-Denominaciones-Especificaciones-Información comercial y métodos de prueba. Secretaria de Economía. Diario Oficial de la Federación. Cd. Mx., México. https://www.dof.gob.mx/nota_detalle.php?codigo=5643986&fecha=28/02/2022#gsc.tab=0
  55. SSA. 2009. Norma Oficial Mexicana NOM-251-SSA1-2009. Prácticas de higiene para el proceso de alimentos, bebidas o suplementos alimenticios. Secretaría de Salud. Diario Oficial de la Federación. Cd. Mx., México. https://dof.gob.mx/nota_detalle.php?codigo=5133449&fecha=01/03/2010#gsc.tab=0
  56. Taylor, J. R. N. 2016. Fermentation: Foods and nonalcoholic beverages. In: Wringley, C., H. Corke, K. Seetharaman and J. Faubion (eds.). Encyclopedia of Food Grains. 2nd ed. Academic Press. Oxford, UK. Pp. 183-192. DOI: https://doi.org/10.1016/B978-0-12-394437-5.00136-4 DOI: https://doi.org/10.1016/B978-0-12-394437-5.00136-4
  57. Verduga, K., J. L. Santamaría, G. Gordillo and C. Montero. 2022. Sacha Inchi Energy Bars: Formulation optimization with Statistical Mix Design. Enfoque UTE 13(1): 58-72. DOI: https://doi.org/10.29019/enfoqueute.783 DOI: https://doi.org/10.29019/enfoqueute.783
  58. Waters Inc. 2013. MassLynx, ver. 4.1. Program distributed by Waters Incorporation. Milford, MA, USA. https://www.waters.com/waters/en_US/MassLynx-Mass-Spectrometry-Software-/nav.htm?cid=513164&locale=en_US
  59. Yang, H., N. Zhang, Q. Zeng, Q. Yu, S. Ke and X. Li. 2010. HPLC method for the simultaneous determination of ten annonaceous acetogenins after supercritical fluid CO2 extraction. International Journal of Biomedical Science 6(3): 202.