<?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>1390-8596</journal-id>
<journal-title><![CDATA[LA GRANJA. Revista de Ciencias de la Vida ]]></journal-title>
<abbrev-journal-title><![CDATA[La Granja]]></abbrev-journal-title>
<issn>1390-8596</issn>
<publisher>
<publisher-name><![CDATA[Universidad Politécnica Salesiana]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-85962019000100105</article-id>
<article-id pub-id-type="doi">10.17163/lgr.n29.2019.09</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[ESTUDIO DE LA ESTABILIDAD DE LOS ANTIOXIDANTES DEL VINO DE FLOR DE JAMAICA (Hibiscus sabdariffa L) EN EL ALMACENAMIENTO]]></article-title>
<article-title xml:lang="en"><![CDATA[STUDY OF THE STABILITY OF THE ANTIOXIDANTS OF THE FLOR DE JAMAICA&#8217;S WINE (Hibiscus sabdariffa L) UNDER STORAGE]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López]]></surname>
<given-names><![CDATA[Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Gallardo]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guerrero Ochoa]]></surname>
<given-names><![CDATA[M.J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mariño]]></surname>
<given-names><![CDATA[Gabriel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jácome]]></surname>
<given-names><![CDATA[Belén]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Beltrán Sinchiguano]]></surname>
<given-names><![CDATA[Elena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica Equinoccial  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica Equinoccial  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Tecnológica Equinoccial  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Tecnológica Equinoccial  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Tecnológica Equinoccial  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad Tecnológica Equinoccial  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</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>29</volume>
<numero>1</numero>
<fpage>105</fpage>
<lpage>118</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-85962019000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-85962019000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-85962019000100105&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Se ha determinado que la Flor de Jamaica es rica en compuestos fenólicos principalmente antocianinas y flavonoides como la delfinidina-3-sambubiosido, delfinidina-3-glucósido, cianidina-3-glucósido, cianidina-3-sambubiosido, quercetina y kaempferol. El objetivo de este trabajo fue estudiar la estabilidad de los antioxidantes del vino de flor de Jamaica (Hibiscus sabdariffa L) durante su almacenamiento. Para ello, el vino fue almacenado a una temperatura ambiente de 20&#9702;C y a temperatura de refrigeración de 6°C. A los 0, 7 y 14 días se determinó las características fisi- coquímicas, turbidez, color, el contenido de polifenoles y capacidad antioxidante. Con respecto a las características fisicoquímicas (sólidos solubles, pH y acidez titulable) el vino no presentó diferencias entre muestras almacenadas en ambiente y refrigeración. El color de todas las muestras presento altos de absorbancias en un rango de 515 y 520nm representativo de los pigmentos de color rojo, que corresponden a una alta concentración de antocianinas. La estabilidad del contenido de polifenoles no presentó diferencias significativas durante su almacenamiento, pero en refrigeración tuvieron un contenido fenólico menor, y menor porcentaje de inhibición del radical ABTS para las muestras sometidas a refrigeración. El almacenamiento del vino de flor de Jamaica a temperatura ambiente presenta mayor capacidad antioxidante, inhibiendo los radicales libres y disminuyendo la oxidación de compuestos fenólicos presentes en el vino,alargando su vida útil.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Flower of Jamaica is rich in phenolic compounds mainly anthocyanins and flavonoids such as delphinidin-3-sambubioside, delphinidin-3-glucoside, cyanidin-3-glucoside, cyanidin-3-sambubioside, quercetin and kaempferol. The objective ofthis work was to study the stability of the antioxidants of the wine of Jamaica flower (Hibiscus sabdariffa L) during itsstorage. For this, the wine was stored at an ambient temperature of 20°C and at a refrigeration temperature of 6°C. At 0, 7 and 14 days the physicochemical characteristics, turbidity, color, polyphenol content and antioxidant capacity were determined. Regarding the physicochemical characteristics (soluble solids, pH and titratable acidity) the wine did not present differences between samples stored in the environment and refrigeration. The color of all the samples showed high absorbances in a range between 515 and 520nm representative of the pigments that reflect the red color, which correspond to a high concentration of anthocyanins. The stability of the polyphenol content did not show significant differences during storage, however the samples subjected to refrigeration had a lower phenolic content and a lower inhibition percentage of the ABTS radical. Consequently, the storage of Jamaica flower wine at room temperature presents greater antioxidant capacity, inhibiting free radicals and decreasing the oxidation of phenolic compounds present in wine, extending its shelf life.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[antioxidante]]></kwd>
<kwd lng="es"><![CDATA[ABTS]]></kwd>
<kwd lng="es"><![CDATA[polifenol]]></kwd>
<kwd lng="es"><![CDATA[vino]]></kwd>
<kwd lng="es"><![CDATA[Flor de Jamaica]]></kwd>
<kwd lng="en"><![CDATA[antioxidant]]></kwd>
<kwd lng="en"><![CDATA[ABTS]]></kwd>
<kwd lng="en"><![CDATA[polyphenol]]></kwd>
<kwd lng="en"><![CDATA[wine]]></kwd>
<kwd lng="en"><![CDATA[Jamaica flower]]></kwd>
</kwd-group>
</article-meta>
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