<?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>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212024000100048</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.55615</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Actividad biológica de maíz (Zea mays) de color mejorado cultivado en el sur de Sonora]]></article-title>
<article-title xml:lang="en"><![CDATA[Biological activity of improved color maize (Zea mays) grown in southern Sonora]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cadena Cadena]]></surname>
<given-names><![CDATA[Francisco]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arias Moscoso]]></surname>
<given-names><![CDATA[Joe Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García Ramírez]]></surname>
<given-names><![CDATA[Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ochoa-Meza]]></surname>
<given-names><![CDATA[Alba Roció]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cuevas Acuña]]></surname>
<given-names><![CDATA[Dulce A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México campus Valle del Yaqui ]]></institution>
<addr-line><![CDATA[Bácum Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Tecnológico Nacional de México campus Valle del Yaqui ]]></institution>
<addr-line><![CDATA[Bácum Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Tecnológico Nacional de México campus Valle del Yaqui ]]></institution>
<addr-line><![CDATA[Bácum Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Tecnológico Nacional de México campus Valle del Yaqui ]]></institution>
<addr-line><![CDATA[Bácum Sonora]]></addr-line>
<country>México</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Sonora campus Ciudad Obregón ]]></institution>
<addr-line><![CDATA[ Cajeme]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>35</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000100048&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000100048&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000100048&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. En México, el 85 % de las siembras son maíces blancos, el 10 % amarillo blancos y el 5 % de otros colores. Se han realizado estudios bioquímicos de maíces nativos pigmentados, pero existe poca información en maíces mejorados en color. Objetivo. Evaluar el contenido de fitoquímicos y capacidad antimicrobiana de dos híbridos de maíz pigmentado cultivados en el Tecnológico Nacional de México, Valle del Yaqui. Materiales y métodos. En granos de híbridos de maíz de color rojo y morado se realizaron las extracciones de biocompuestos a partir de una porción del maíz cultivado en el sur de Sonora, México, durante el ciclo verano-invierno 2020. Se utilizó una solución de etanol, ácido acético y agua en una proporción de treinta partes. La composición proximal, contenido de antocianinas, polifenoles y flavonoides se determinaron mediante métodos estandarizados. La capacidad antioxidante se evaluó mediante las metodologías ABTS (2,2&#8217;-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) y DPPH (2,2-difenil-1-picrilhidracilo). Además, se determinó la capacidad antimicrobiana y la concentración mínima inhibitoria. Resultados. El maíz morado presentó mayor contenido de antocianinas (340,98±5,21 mg/100 g) y polifenoles (173,68±24,23 mg de ácido gálico/100 g), en comparación con el maíz rojo. Los flavonoides son más abundantes en el maíz morado (575,10±27,88 mg de quercetina/100 g). Ambos híbridos de maíz exhibieron una capacidad antioxidante superior al 50 % frente a los radicales ABTS y DPPH. Respecto a la actividad antimicrobiana, se observó mayor inhibición para Escherichia coli y Salmonella (18 % y 47 %), y menor para Staphylococcus aureus y Shigella (19 % y 34 %) en comparación con la gentamicina. Conclusión. El maíz morado mostró mayor contenido de antocianinas, polifenoles y flavonoides. Ambos híbridos tuvieron una capacidad antioxidante mayor al 50 %. La actividad antimicrobiana fue mayor contra E. coli y Salmonella, que contra S. aureus y Shigella.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. In Mexico, 85 % of the crops are white maize, 10 % white yellow and 5 % other colors. Biochemical studies of pigmented native maize have been carried out, but there is little information on colour-improved maize. Objective. To evaluate the phytochemical content and antimicrobial capacity of two pigmented maize hybrids grown at the Tecnológico Nacional de México-Valle del Yaqui. Materials and methods. Extraction of biocompounds from a portion of the maize grains grown in southern Sonora, Mexico, during the summer-winter 2020 cycle was performed on red and purple maize hybrids. A thirty-part solution of ethanol, acetic acid and water was used. Proximal composition, anthocyanin, polyphenol and flavonoid content were determined by standardized methods. Antioxidant capacity was determined by ABTS (2,2&#8217;-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazyl) methodologies. In addition, antimicrobial capacity and minimum inhibitory concentration were determined. Results. Purple maize showed higher content of anthocyanins (340.98±5.21 mg/100 g) and polyphenols (173.68±24.23 mg gallic acid/100 g) compared to red maize. Flavonoids are more abundant in purple maize (575.10±27.88 mg quercetin/100 g). Both maize hybrids exhibited more than 50 % antioxidant capacity against ABTS and DPPH radicals. Regarding antimicrobial activity, higher inhibition was observed for Escherichia coli and Salmonella (18 % and 47 %), and lower for Staphylococcus aureus and Shigella (19 % and 34 %) compared to gentamicin. Conclusion. Purple maize showed higher content of anthocyanins, polyphenols and flavonoids. Both hybrids had an antioxidant capacity higher than 50 %. Antimicrobial activity was higher against E. coli and Salmonella, than against S. aureus and Shigella.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[flavonoides]]></kwd>
<kwd lng="es"><![CDATA[antocianinas]]></kwd>
<kwd lng="es"><![CDATA[maíces de color]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[flavonoids]]></kwd>
<kwd lng="en"><![CDATA[anthocyanins]]></kwd>
<kwd lng="en"><![CDATA[colored corn]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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