Original paper
Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products
Volume: 86, Issue: 5, Pages: 778 - 784
Published: Jan 19, 2006
Abstract
This study aims to evaluate the antioxidant capacity of mango peel, roselle seed, okara (by‐product of soya milk industry), cocoa shell and pink guava (by‐product of pink guava industry) in comparison to 6‐hydroxy‐2,5,7,8‐tetramethylchroman‐2‐carboxylic acid (Trolox). The β‐carotene bleaching, 1,1‐diphenyl‐2‐picrylhydrazyl and reducing power assays were used to determine the antioxidant capacity of selected by‐products by measuring the...
Paper Details
Title
Antioxidant capacity of methanolic and water extracts prepared from food-processing by-products
Published Date
Jan 19, 2006
Volume
86
Issue
5
Pages
778 - 784
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Notes
History