Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods.
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DOI: 10.1016/j.foodchem.2018.06.044
Abstract: The antioxidant capacity in mango (pulp, peel, and seed) was measured using spectrophotometric and electrochemical methods in order to make traditional methods comparable with electrochemical ones, using reference standards Gallic Acid and Trolox. ABTS, DPPH,… read more here.
Keywords: seed; spectrophotometric methods; antioxidant capacity; capacity mango ... See more keywords