Influence of different extraction conditions on antioxidant properties of soursop peel

Lee WZ 1 , Chang SK 2 , Khoo HE 3 , Sia CM 1 , Yim HS 1

Affiliations 

  • 1 Department of Food Science and Nutrition, UCSI University,Kuala Lumpur, Malaysia
  • 2 Department of Nutrition and Dietetics, School of Health Sciences, International Medical University,Kuala Lumpur, Malaysia
  • 3 Department of Nutrition and Dietetics, Universiti Putra Malaysi, Selangor, Malaysia
Acta Sci Pol Technol Aliment, 2016 Oct-Dec;15(4):419-428.
PMID: 28071019 DOI: 10.17306/J.AFS.2016.4.40

Abstract

Soursop is a healthy fruit. Peels form about 20% of the soursop fruit and are usually discarded as waste product. With a view to utilizing soursop peel as a source of valuable compounds, this study aimed to investigate the influence of different extraction conditions on total phenolic content (TPC) and antioxidant capacity (AC) of soursop (Annona muricata L.) peel.

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

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