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

Keyphrases

• Anthocyanin Content 50%
• Antioxidant 100%
• Antioxidant Capacity 50%
• Antioxidant Extract 100%
• Antioxidant Properties 50%
• Assisted Ultrasound 50%
• Cupric Ion 50%
• Differential Method 50%
• Elderberry 100%
• Enzyme-mediated 50%
• Extraction Methods 50%
• Extraction Yield 50%
• Folin 50%
• Functional Juice 100%
• High Content 50%
• Ion Capture 50%
• Juice 100%
• Maceration 100%
• Microwave Maceration 50%
• Microwave-assisted 50%
• Microwave-assisted Extraction 50%
• Radical Capture 50%
• Sambucus Nigra 100%
• Sensory Characteristics 50%
• Sulfonic Acid 50%
• Total Antioxidant Capacity 50%
• Total Phenols 50%
• Ultrasonic-microwave 100%
• Ultrasound Method 50%

Agricultural and Biological Sciences

• Anthocyanin 20%
• Antioxidant 100%
• Elderberries 100%
• Maceration 100%
• Sambucus nigra 100%
• Sulfonic Acid 20%

Food Science

• Anthocyanin Content 33%
• Sensory Characteristics 33%
• Total Phenols 33%