Recibido 16 julio 2014. Aceptado 21 septiembre 2014. ResumenEl objetivo del presente estudio fue elaborar y evaluar jugo de maqui (Aristotelia chilensis (Mol.) Stuntz), para ser considerado potencialmente como una bebida funcional de origen natural, sin aditivos químicos y mínimo procesamiento, mediante la técnica de arrastre por vapor de tipo artesanal. Se utilizó fruto recolectado de forma manual en la Región de La Araucanía (Chile). Se elaboraron dos jugos concentrados, con azúcar y sin azúcar. Se realizaron análisis tales como: contenido de sólidos solubles, pH, acidez, contenido de humedad, materia seca (MS), cenizas totales, azúcares totales (AT), proteína cruda (PC), polifenoles totales (PFT) y carbohidratos totales (CHT), destacando el contenido de polifenoles para el jugo sin azúcar con 993,2 mg 100 mL -1 EAG y para el jugo con azúcar con 829,208 mg 100 mL -1 EAG. Por lo tanto, la técnica permite extraer jugo de maqui con un mínimo procesamiento, presentando éste una alta concentración de polifenoles. Palabras clave: Aristotelia chilensis, jugo, polifenoles. AbstractThe aim of this study was develop and evaluate maqui juice (Aristotelia chilensis (Mol.) Stuntz), to be potentially considered as a functional beverage of natural origin, without chemical additives and minimally processed, using the technique of steam drag of type artisanal. Fruit harvested manually was used in the Region of The Araucanía (Chile). Two juice concentrates with sugar and without sugar were produced. Analyzes such as were conducted: content of soluble solids, pH, acidity, moisture content, dry matter (DM), total ash, total sugars (AT), crude protein (PC), total polyphenols (PFT) and total carbohydrates (CHT), the polyphenol content highlighting for unsweetened juice with 993.2 mg 100 mL -1 EAG and juice with sugar 829.208 mg 100 mL -1 EAG. Therefore, the technique allows to extract juice with minimal processing machin, presenting this high concentration of polyphenols.
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