Influence of extraction conditions on antioxidant properties of passion fruit (Passiflora edulis) peel

Wong YS 1 , Sia CM 1 , Khoo HE 2 , Ang YK 3 , Chang SK 4 , Chang SK 4 Show all authors , Yim HS 2

Affiliations 

  • 1 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur
  • 2 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
  • 3 Perdana University Graduate School of Medicine, Selangor, Malaysia
  • 4 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
Acta Sci Pol Technol Aliment, 2014 Jul-Sep;13(3):257-65.
PMID: 24887941

Abstract

As a by-product of tropical fruit juice industry, passion fruit peel is a valuable functional food. It is rich in antioxidants. To determine its potential antioxidant properties of passion fruit peel, this study aimed to evaluate the effect of extraction conditions on total phenolic content and antioxidant activity.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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