Antioxidant capacity of Wah (Syzyguim cumini,Skeels)
Narupat Ritnapa, Hirunrat Suwannatee, and Oranart Suntornwat
Agricultural Science Journal, Vol. 38 No.5 (Suppl.) 2007. p 63-65.
2007
บทคัดย่อ
The antioxidant capacities of extract from ripe ‘Wah’ (Syzygium cumini, Skeels) fruits were investigated. Different parts of the fruits including skin, fresh and seeds were extracted separately with acidic methanol. Two different assays for antioxidant capacity were used namely a method measuring radical scavenging and one measuring reducing capacity. Total phenolic and anthocyanin contents of the fruits were also determined. Extracts from the seeds had higher level of antioxidant capacity and phenolic content than the skin and fresh.