<?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>2215-3470</journal-id>
<journal-title><![CDATA[Uniciencia]]></journal-title>
<abbrev-journal-title><![CDATA[Uniciencia]]></abbrev-journal-title>
<issn>2215-3470</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional, Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2215-34702019000200013</article-id>
<article-id pub-id-type="doi">10.15359/ru.33-2.2</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Validación de un método de detección mediante cromatografía líquida (HPLC-DAD) para la determinación de aloína en productos alimenticios elaborados a partir de sábila (Aloe vera)]]></article-title>
<article-title xml:lang="en"><![CDATA[Validation of a liquid chromatography detection method (HPLC-DAD) for the determination of aloin in Aloe vera food products]]></article-title>
<article-title xml:lang="pt"><![CDATA[Validação de um método de detecção através da cromatografia líquida (HPLC-DAD) para a determinação de aloína em produtos alimentícios elaborados a partir da babosa (Aloe vera)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ulate-Molina]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Borbón-Alpízar]]></surname>
<given-names><![CDATA[Henry]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sibaja-Brenes]]></surname>
<given-names><![CDATA[José Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vega-Guzmán]]></surname>
<given-names><![CDATA[Ilena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arguedas-González]]></surname>
<given-names><![CDATA[Maricruz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico de Costa Rica  ]]></institution>
<addr-line><![CDATA[Cartago ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Laboratorio de Investigación y Desarrollo de Tecnologías Químicas ]]></institution>
<addr-line><![CDATA[Heredia ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Laboratorio de Química de la Atmósfera ]]></institution>
<addr-line><![CDATA[Heredia ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Costarricense de Acueductos y Alcantarillados  ]]></institution>
<addr-line><![CDATA[San José ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Nacional Laboratorio de Investigación y Desarrollo de Tecnologías Químicas ]]></institution>
<addr-line><![CDATA[Heredia ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>33</volume>
<numero>2</numero>
<fpage>13</fpage>
<lpage>26</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S2215-34702019000200013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S2215-34702019000200013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S2215-34702019000200013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La aloína es una antraquinona presente en una amplia variedad de productos alimenticios que se elaboran a base de sábila, la cual puede provocar efectos laxantes y su ingestión prolongada incrementa el riesgo de cáncer gastrointestinal. En este estudio, se validaron parámetros de una metodología de extracción y análisis de la aloína, por medio de cromatografía líquida con detector de arreglo de diodos (HPLC-DAD). Se determinó la concentración de la aloína en 14 productos comerciales, consumidos en Costa Rica. Los valores de calidad evaluados fueron la linealidad (R = de 0,9995 a 0,99995), la reproducibilidad (porcentaje de recuperación = de 96,7 % a 99,9 %), la precisión intradía (coeficiente de variación = de 0,24 % a 1,47 %), la precisión interdía (coeficiente de variación = de 1,65 % a 2,68 %), el límite de detección (de 0,063 mg/L a 0,228 mg/L), el límite de cuantificación (de 0,126 mg/L a 0,452 mg/L) y la selectividad (&#8804; 0,063 mg/L). La mayoría de los productos alimenticios evaluados mostró una concentración por debajo del valor máximo permitido (10 mg/L); se encontraron valores entre los 0,2 ± 0,1 mg/L y 4,8 ± 0,1 mg/L de aloína, con una desviación estándar promedio de 0,41 mg/L. Las muestras líquidas presentaron valores más altos que el resto de las matrices. 2 de las muestras (RU/BT1/39A y RU/BT1/45B) fueron reportadas con concentraciones mayores al valor máximo permitido (14,2 ± 0,1 mg/L y 19,0 ± 0,1 mg/L) de aloína. El consumo de estos productos podría llegar a tener un efecto perjudicial, a largo plazo, en la salud, ya que sobrepasan el límite mencionado anteriormente.  Palabras clave: Aloe vera; aloína; HPLC; antraquinonas; validación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Aloin is an anthraquinone found in a wide variety of food products made from aloe, which can cause laxative effects and prolonged ingestion increases the risk of gastrointestinal cancer. In this study, parameters for aloin analysis and extraction methodology were validated using High Performance Liquid Chromatography with Diode-Array Detection (HPLC-DAD). Aloin concentration was determined in 14 commercial products consumed in Costa Rica. The quality values evaluated were linearity (R = from 0.9995 to 0.999995), reproducibility (recovery percentage = from 96.7% to 99.9%), intra-day precision (coefficient of variation = from 0.24% to 1.47%), inter-day precision (coefficient of variation = from 1.65% to 2.68%), limit of detection (from 0.063 mg/L to 0.228 mg/L), limit of quantification (from 0.126 mg/L to 0.452 mg/L) and selectivity (&#8804; 0.063 mg/L). The majority of the evaluated food products showed a concentration below the maximum value allowed (10 mg/L), with values between 0.2 ± 0.1 mg/L and 4.8 ± 0.1 mg/L of aloin, with an average standard deviation of 0.41 mg/L. Liquid samples presented higher values than the rest of the matrices. Two of the samples (RU/BT1/39A and RU/BT1/45B) were reported with concentrations higher than the maximum aloin value allowed (14.2 ± 0.1 mg/L and 19.0 ± 0.1 mg/L). The consumption of these products could have a long-term harmful effect on health, since they exceed the limit mentioned above.  Keywords: Aloe vera; aloin; HPLC; anthraquinones; validation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo A aloína é uma antraquinona presente em uma ampla variedade de produtos alimentares elaborados a base de babosa, podendo causar efeitos laxantes e sua ingestão prolongada aumenta o risco de cancro gastrointestinal. Neste estudo, os parâmetros de uma metodologia de extração e análise de aloína foram validados por meio de cromatografia líquida com detector de arranjos de diodos (HPLC-DAD). A concentração de aloína foi determinada em 14 produtos comerciais, consumidos na Costa Rica. Os valores de qualidade avaliados foram a linearidade (R = de 0,9995-0 a 0,99995), a reprodutibilidade (percentagem de recuperação = 96,7% a 99,9%), a precisão intra-dia (coeficiente de variação = 0,24% a 1,47%), a precisão inter-dia (coeficiente de variação = 1,65% a 2,68%), o limite de detecção (0,063 mg/L a 0,228 mg/L), o limite de quantificação (de 0,126 mg/L a 0,452 mg/L) e a seletividade (&#8804; 0,063 mg / L). A maioria dos produtos alimentares avaliados apresentou concentração abaixo do valor máximo permitido (10 mg/L); foram encontrados valores entre 0,2 ± 0,1 mg/L e 4,8 ± 0,1 mg/L de aloína, com um desvio padrão médio de 0,41 mg/L. As amostras líquidas apresentaram valores mais altos que o restante das matrizes. 2 das amostras (RU / BT1 / 39A e RU / BT1 / 45B) foram relatados com concentrações mais elevadas do que o valor máximo permitido de aloína (14,2 ± 0,1 mg / L e 19,0 ± 0,1 mg / L). O consumo desses produtos poderia ter um efeito prejudicial sobre a saúde em longo prazo, uma vez excedido o limite mencionado anteriormente.  Palavras-chave : Aloe vera; aloína; HPLC; antraquinonas; validação]]></p></abstract>
</article-meta>
</front><back>
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