<?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>S1659-13212024000200007</article-id>
<article-id pub-id-type="doi">10.15517/am.2024.60173</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Bactris guineensis, an underutilized Costa Rican palm fruit: juice processing and its nutritional profile]]></article-title>
<article-title xml:lang="es"><![CDATA[Bactris guineensis, un fruto de palma costarricense subutilizado: procesamiento del jugo y su perfil nutricional]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés-Herrera]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[Ana M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vaillant]]></surname>
<given-names><![CDATA[Fabrice]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica (UCR) Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) Ciudad Universitaria Rodrigo Facio]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica (UCR) Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) Ciudad Universitaria Rodrigo Facio]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD)  ]]></institution>
<addr-line><![CDATA[ Montpellier]]></addr-line>
<country>France</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>spe1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212024000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212024000200007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212024000200007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction. Bactris guineensis is a crop that produces visually appealing fruits resembling purple-black grapes with round seeds. This palm species naturally thrives in the lowland regions of tropical America. However, limited information available about this fruit. Objective. To investigate the nutritional composition, bioactive compound content, antioxidant capacity, and aroma profile of the huiscoyol fruit grown in Costa Rica, as well as to evaluate the effects of juice processing (enzymatic maceration and thermal treatment) on its bioactive compounds and antioxidant capacity. Materials and methods. Fruits were collected from randomly selected palms and bunches in Guanacaste Conservation Area, specifically in Palo Verde and Cañas, during peak harvest years (2007, 2011, 2014, and 2016). Nutritional composition, bioactive compound content, antioxidant capacity, and aroma and polyphenol profiles were analyzed. Juices were prepared using thermal treatment, enzymatic maceration, and a combination of both methods. The bioactive compound content and antioxidant capacity were assessed following each treatment. Results. Huiscoyol fruit exhibited high fiber content (7.3 ± 2.5 g per 100 g of fresh weight (fw)), and significant potassium content (307 ± 98 mg per 100 g fw). Anthocyanin levels ranged from 28.3 to 47.9 mg per 100 g fw, with cyanidin-3-O-rutinoside as the predominant compound. Total polyphenol content varied between 219 and 1,013 mg gallic acid equivalents per 100 g fw. Vitamin C content reached a maximum of 48 mg per 100 g fw. Antioxidant capacity, as measured by H-ORAC, ranged from 6,690 to 14,688 µmol Trolox equivalents per 100 g fw. Enzymatic maceration and thermal treatments applied to the juice did not significantly affect the bioactive compounds content or antioxidant activity (p &gt; 0.05). Conclusion. Huiscoyol fruit demonstrate nutritional and antioxidant potential, making it promising ingredient for funtional beverages. Its bioactive components, such as polyphenols and anthocyanins, showed remarkable stability under thermal and enzymatic processing conditions.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción. Bactris guineensis es un cultivo que produce frutos atractivos, similares a uvas de color negro-púrpura, con semillas redondas. Esta especie de palma prospera naturalmente en las regiones bajas de América tropical. Sin embargo, existe poca información disponible sobre este fruto. Objetivo. Investigar la composición nutricional, el contenido de compuestos bioactivos, la capacidad antioxidante y el perfil de aroma del fruto huiscoyol cultivado en Costa Rica, así como evaluar los efectos del procesamiento del jugo (maceración enzimática y tratamiento térmico) sobre sus compuestos bioactivos y capacidad antioxidante. Materiales y métodos. Los frutos se recolectaron de palmas y racimos seleccionados aleatoriamente en el Área de Conservación Guanacaste, durante los años de cosecha pico (2007, 2011, 2014 y 2016). Se analizaron la composición nutricional, el contenido de compuestos bioactivos, la capacidad antioxidante y los perfiles de aromas y polifenoles. Los jugos se prepararon mediante tratamiento térmico, maceración enzimática y una combinación de ambos métodos. El contenido de compuestos bioactivos y la capacidad antioxidante se evaluaron después de cada tratamiento. Resultados. El fruto de huiscoyol presentó un alto contenido de fibra (7,3 ± 2,5 g por 100 g de peso fresco (pf)) y un contenido significativo de potasio (307 ± 98 mg por 100 g pf. Los niveles de antocianinas variaron entre 28,3 y 47,9 mg por 100 g pf, con cianidina-3-O-rutinósido como compuesto predominante. El contenido total de polifenoles osciló entre 219 y 1013 mg de equivalentes de ácido gálico por 100 g pf. El contenido máximo de vitamina C fue de 48 mg por 100 g pf. La capacidad antioxidante, medida por H-ORAC, varió entre 6690 y 14 688 µmol de equivalentes de Trolox por 100 g pf. Los tratamientos de maceración enzimática y térmicos aplicados al jugo no afectaron significativamente el contenido de compuestos bioactivos ni la actividad antioxidante (p &gt; 0,05). Conclusión. El fruto de huiscoyol demostró un potencial nutricional y antioxidante, lo que lo convierte en un ingrediente prometedor para bebidas funcionales. Sus componentes bioactivos, como los polifenoles y las antocianinas, mostraron una notable estabilidad frente al procesamiento térmico y enzimático.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[bioactive food compounds]]></kwd>
<kwd lng="en"><![CDATA[thermal treatment]]></kwd>
<kwd lng="en"><![CDATA[phenolic compounds]]></kwd>
<kwd lng="en"><![CDATA[Arecaceae]]></kwd>
<kwd lng="es"><![CDATA[compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[tratamiento térmico]]></kwd>
<kwd lng="es"><![CDATA[compuestos fenólicos]]></kwd>
<kwd lng="es"><![CDATA[Arecaceae]]></kwd>
</kwd-group>
</article-meta>
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