Phenolic acids content and antioxidant capacity of fruit extracts from Thailand

• Main Authors: Nattaya Ongphimai, Supathra Lilitchan, Kornkanok Aryusuk, Akkarach Bumrungpert, Kanit Krisnangkura
• Other Authors: Mahidol University
• Format: Article
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Chemistry; Materials Science; Mathematics; Physics and Astronomy
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/31158

In this study, soluble and insoluble phenolic acids (SPA and IPA) in selected Thai fruit such as orange, banana, guava and mango using isocratic HPLC-UV method were determined. Results showed that the predominant compounds of all fruit studied were IPA (80.2-99.5%). Gallic and hydroxybenzoic acids w...