Effects of extraction conditions on antioxidant properties of sapodilla fruit (Manilkara zapota)

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Effects of extraction conditions on antioxidant properties of sapodilla fruit (Manilkara zapota)

This study investigated the effects of different percentages of ethanol (0 - 100%), extraction times (1 - 5 h) and temperatures (25 - 60°C) on total phenolic content (TPC) and antioxidant activity (AA) of sapodilla pulp and peel. TPC was determined by Folin-Ciocalteu reagent method, while AA was eva...

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Bibliographic Details
Main Authors:	Woo, F. P., Yim, Hip Seng, Khoo, Hock Eng, Sia, Chiaw Mei, Ang, Yee Kwang
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Online Access:	http://psasir.upm.edu.my/id/eprint/41071/ http://psasir.upm.edu.my/id/eprint/41071/1/Effects%20of%20extraction%20conditions%20on%20antioxidant%20properties%20of%20sapodilla%20fruit%20%28Manilkara%20zapota%29.pdf

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