Antioxidant capacity and phenolic content of Mimusops elengi fruit extract

The antioxidant capacities of the phenolic compounds extracted from immature green, mature green and orange ripe fruits of Mimusops elengi were investigated. The compounds were first removed as crude extracts from the fruits using methanol-acetone and then further separated into three different frac...

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Bibliographic Details
Main Authors: Boonyuen C., Wangkarn S., Suntornwat O., Chaisuksant R.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-60849114796&partnerID=40&md5=70d75d862deda3c7a23e529ed5faefde
http://cmuir.cmu.ac.th/handle/6653943832/5949
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Institution: Chiang Mai University
Language: English
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