<?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>2664-0902</journal-id>
<journal-title><![CDATA[Alfa Revista de Investigación en Ciencias Agronómicas y Veterinaria]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Inv. Cs. Agro. y Vet.]]></abbrev-journal-title>
<issn>2664-0902</issn>
<publisher>
<publisher-name><![CDATA[CET-BOLIVIA]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2664-09022023000200288</article-id>
<article-id pub-id-type="doi">10.33996/revistaalfa.v7i20.215</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Capacidad antioxidante de Lentinula edodes Berk en fermentación fase sólida de granos Chenopodium quinoa Willd]]></article-title>
<article-title xml:lang="en"><![CDATA[Antioxidant capacity of Lentinula edodes Berk in solid phase fermentation of Chenopodium quinoa Willd grains]]></article-title>
<article-title xml:lang="pt"><![CDATA[Capacidade antioxidante de Lentinula edodes Berk na fermentação em fase sólida de grãos Chenopodium quinoa Willd]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez]]></surname>
<given-names><![CDATA[Gladys Marilú Castro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carrasco]]></surname>
<given-names><![CDATA[Saul Moreano]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castillo]]></surname>
<given-names><![CDATA[Carlos Enrique Coacalla]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carrasco]]></surname>
<given-names><![CDATA[Carla Taipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional Micaela Bastidas de Apurímac  ]]></institution>
<addr-line><![CDATA[Abancay ]]></addr-line>
<country>Perú</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2023</year>
</pub-date>
<volume>7</volume>
<numero>20</numero>
<fpage>288</fpage>
<lpage>298</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_arttext&amp;pid=S2664-09022023000200288&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_abstract&amp;pid=S2664-09022023000200288&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.bo/scielo.php?script=sci_pdf&amp;pid=S2664-09022023000200288&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Los hongos se consideran alimentos de nueva generación y son de creciente interés para los consumidores. Se caracterizan por un alto contenido de compuestos biológicamente activos. El objetivo fue evaluar la capacidad antioxidante de Lentinula edodes Berk en fermentación fase sólida en granos de Chenopodium quinoa Willd. Las condiciones de fermentación se optimizaron mediante el diseño factorial y para la comparación de medias el ANOVA y prueba de Tukey. Las variables de respuesta evaluadas fueron: el contenido de proteínas, carbohidratos, cenizas, grasas, fenoles totales, vitamina C y capacidad antioxidante en muestras fermentadas y quinua pura (QP). Los resultados de FFS mostraron mayor contenido de proteínas a los 60 días con 19.40 g/100 g, con un incremento significativo de 32.56%, los carbohidratos se redujeron significativamente (P&lt;0.05), de 69.00 g/100 g a 49.83 g/100 g, la QP presentó valores de 5.87 para vitamina C y polifenoles totales 68.89 mg/100 g. La capacidad antioxidante a los 60 días de incubación fue 1066.52 µMolTE/100 g superior en 39.96% con respecto a la QP que presento 640.36 µMolTE/100 g. Por lo tanto, los resultados demuestran que la FFS de la quinua fermentada con shiitake incremento significativo de las propiedades nutricionales y funcionales, este producto sería una alternativa prometedora para la alimentación.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Mushrooms are considered new generation foods and are of growing interest to consumers. They are characterized by a high content of biologically active compounds. The objective was to evaluate the antioxidant capacity of Lentinula edodes Berk in solid phase fermentation in Chenopodium quinoa Willd. grains. The fermentation conditions were optimized by factorial design and for the comparison of means the ANOVA and Tukey's test. The response variables evaluated were: protein, carbohydrate, ash, fat, total phenols, vitamin C and antioxidant capacity in fermented samples and pure quinoa (QP). The FFS results showed higher protein content at 60 days with 19.40 g/100 g, with a significant increase of 32.56%, carbohydrates were significantly reduced (P&lt;0.05), from 69.00 g/100 g to 49.83 g/100 g, the QP presented values of 5.87 for vitamin C and total polyphenols 68.89 mg/100 g. The antioxidant capacity at 60 days of incubation was 1066.52 µMolTE/100 g, which was 39.96% higher than that of QP, which presented 640.36 µMolTE/100 g. Therefore, the results show that the FFS of quinoa fermented with shiitake significantly increased the nutritional and functional properties, this product would be a promising alternative for food.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO Os cogumelos são considerados alimentos da próxima geração e são de interesse crescente. Os cogumelos são considerados alimentos de nova geração e são de interesse crescente para os consumidores. Eles são caracterizados por um alto teor de compostos biologicamente ativos. O objetivo foi avaliar a capacidade antioxidante do Lentinula edodes Berk em fermentação em fase sólida em grãos de Chenopodium quinoa Willd. As condições de fermentação foram otimizadas com o uso de um projeto fatorial e, para a comparação das médias, foram usados os testes ANOVA e Tukey. As variáveis de resposta avaliadas foram: proteína, carboidrato, cinzas, gordura, fenóis totais, vitamina C e capacidade antioxidante nas amostras fermentadas e na quinoa pura (QP). Os resultados do FFS mostraram maior teor de proteína aos 60 dias com 19,40 g/100 g, com um aumento significativo de 32,56%, os carboidratos foram significativamente reduzidos (P&lt;0,05), de 69,00 g/100 g para 49,83 g/100 g, a QP apresentou valores de 5,87 para vitamina C e polifenóis totais 68,89 mg/100 g. A capacidade antioxidante aos 60 dias de incubação foi de 1066,52 µMolTE/100 g, 39,96% maior em relação à PQ, que apresentou 640,36 µMolTE/100 g. Portanto, os resultados mostram que a FFS de quinoa fermentada com shiitake aumentou significativamente as propriedades nutricionais e funcionais e que esse produto seria uma alternativa promissora para a alimentação.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Compuestos bioactivos]]></kwd>
<kwd lng="es"><![CDATA[Quinua]]></kwd>
<kwd lng="es"><![CDATA[Hongo]]></kwd>
<kwd lng="es"><![CDATA[Componentes nutricionales]]></kwd>
<kwd lng="es"><![CDATA[Fermentación]]></kwd>
<kwd lng="en"><![CDATA[Bioactive compounds]]></kwd>
<kwd lng="en"><![CDATA[Quinoa]]></kwd>
<kwd lng="en"><![CDATA[Fungus]]></kwd>
<kwd lng="en"><![CDATA[Nutritional components]]></kwd>
<kwd lng="en"><![CDATA[Fermentation]]></kwd>
<kwd lng="pt"><![CDATA[Compostos bioativos]]></kwd>
<kwd lng="pt"><![CDATA[Quinoa]]></kwd>
<kwd lng="pt"><![CDATA[Fungo]]></kwd>
<kwd lng="pt"><![CDATA[Componentes nutricionais]]></kwd>
<kwd lng="pt"><![CDATA[Fermentação]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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