<?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>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452021000100069</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.25.1.1087</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Validación de un método enzimático-colorimétrico para la determinación de fructosa en refrescos comerciales]]></article-title>
<article-title xml:lang="en"><![CDATA[Validation of an enzymatic colorimetric assay for fructose content determination in soft drinks]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olmedo]]></surname>
<given-names><![CDATA[Luciana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Henning]]></surname>
<given-names><![CDATA[María Florencia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pappalardo]]></surname>
<given-names><![CDATA[Brenda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[Silvia Mónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pellon-Maison]]></surname>
<given-names><![CDATA[Magalí]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de La Plata Facultad de Ciencias Médicas Instituto de Investigaciones Bioquímicas de La Plata]]></institution>
<addr-line><![CDATA[La Plata ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de La Plata Facultad de Ciencias Médicas ]]></institution>
<addr-line><![CDATA[La Plata ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2021</year>
</pub-date>
<volume>25</volume>
<numero>1</numero>
<fpage>69</fpage>
<lpage>77</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452021000100069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452021000100069&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452021000100069&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción:  Argentina es uno de los países con mayor consumo de bebidas azucaradas en el mundo. El consumo elevado de estas bebidas se asocia con el desarrollo de sobrepeso, obesidad y otros factores de riesgo cardiometabólico, efectos atribuidos a su alto contenido de fructosa. Los objetivos de este trabajo fueron: validar un método específico, accesible y económico para la determinación de fructosa y glucosa en bebidas azucaradas, evaluar su contenido en refrescos comercializados en Argentina y comparar los resultados obtenidos con las declaraciones de los rótulos nutricionales.  Material y Métodos:  Se seleccionó un método enzimático-colorimétrico comercial desarrollado para su uso en la industria alimentaria. El método se validó por primera vez para la determinación de fructosa y glucosa en bebidas azucaradas, mediante la determinación del sesgo, la recuperación, la repetibilidad y la reproductibilidad interna. El contenido de fructosa y glucosa se evaluó en treinta bebidas azucaradas. Los resultados obtenidos se contrastaron con la información del rótulo nutricional.  Resultados:  Todos los parámetros obtenidos en el protocolo de validación indican que el método es adecuado para su utilización en la determinación de fructosa y glucosa en bebidas azucaradas. El contenido de fructosa varió entre 2,2g y 14,3g por porción, mientras que el de glucosa varió entre 1,7g y 10,5g por porción. En el 83% de las bebidas analizadas, el jarabe de maíz de alta fructosa fue el único edulcorante utilizado en la formulación. En el 75% de las bebidas endulzadas exclusivamente con jarabe de maíz de alta fructosa, se encontró una relación fructosa:glucosa mayor a lo esperado para el uso de jarabe de maíz de alta fructosa-55.  Conclusiones:  El método enzimático-colorimétrico resulta adecuado para la determinación de fructosa y glucosa en bebidas azucaradas. El mismo presenta la ventaja de ser específico, económico y de no requerir equipamiento sofisticado.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction:  Argentina is one of the countries with the highest consumption of sugary drinks in the world. The high consumption of these drinks is associated with the development of overweight, obesity and other cardio-metabolic risk factors, effects attributed to their high fructose content. The objectives of this work were: to validate a specific, accessible and inexpensive method for the determination of fructose and glucose in sugary drinks, to evaluate their content in soft drinks marketed in Argentina and to compare the results obtained with the declarations of the nutritional labels.  Material and Methods:  A commercial enzymatic-colorimetric method developed for use in the food industry was selected. The method was validated for the first time for the determination of fructose and glucose in sugary drinks, by determining bias, recovery, repeatability, and internal reproducibility. The fructose and glucose content was evaluated in thirty sugary drinks. The results obtained were contrasted with the information on the nutritional label.  Results:  All the parameters obtained in the validation protocol indicate that the method is suitable for use in the determination of fructose and glucose in sugary drinks. Fructose content ranged between 2.2g and 14.3g per serving, while glucose content ranged between 1.7g and 10.5g per serving. In 83% of the beverages tested, high fructose corn syrup was the only sweetener used in the formulation. In 75% of the drinks sweetened exclusively with high fructose corn syrup, a higher fructose:glucose ratio was found than expected for the use of high fructose-55 corn syrup.  Conclusions:  The enzymatic-colorimetric method is suitable for the determination of fructose and glucose in sugary drinks. It has the advantage of being specific, economical and of not requiring sophisticated equipment.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Fructosa]]></kwd>
<kwd lng="es"><![CDATA[Jarabe de Maíz Alto en Fructosa]]></kwd>
<kwd lng="es"><![CDATA[Azúcares]]></kwd>
<kwd lng="es"><![CDATA[Edulcorantes Nutritivos]]></kwd>
<kwd lng="es"><![CDATA[Bebidas Azucaradas]]></kwd>
<kwd lng="en"><![CDATA[Fructose]]></kwd>
<kwd lng="en"><![CDATA[High Fructose Corn Syrup]]></kwd>
<kwd lng="en"><![CDATA[Sugars]]></kwd>
<kwd lng="en"><![CDATA[Nutritive Sweeteners]]></kwd>
<kwd lng="en"><![CDATA[Sugar-Sweetened Beverages]]></kwd>
</kwd-group>
</article-meta>
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