Extracción de Antioxidantes de las Bayas del Sauco (Sambucus nigra L. subsp. peruviana) con Ultrasonido, Microondas, Enzimas y Maceración para la Obtención de Zumos Funcionales

The objective of this research was to evaluate the use of enzyme-assisted, ultrasound, microwave-assisted and maceration in order to improve its yield of extraction from elderberries. The study is justified because of the great interest by consumers and manufactures on drinks that contain antioxidants. The anthocyanin content, total phenols and antioxidant capacity were determined by the differential method of pH, Folin method and by reducing the cupric ion and radical capture cation-2,2'-azino bis (3-etillbenzotiazolin-6-sulfonic acid), respectively. Maceration at 70° C for 20 minutes generated the product with the best antioxidant properties when compared to those generated by microwave-assisted extraction, enzymesassisted and ultrasound methods in that order. The combination of enzymes-microwave improves the extraction process, depending on the type of enzyme.The use of enzymes allowed higher extraction yields of extracted juice. With the extracted juice, a beverage with high content of antioxidants and good sensory characteristics was prepared.