Antioxidant Potential of Different Parts of Three Pineapple Varieties N36, Madu and MD2
Wan Zuraida Wan Mohd,
Nur Diyana Zulpahmi,
Nur Fatin Nadzirah Zukaimi
et al.
Abstract:Pineapple (Ananas comosus) is widely consumed and appreciated not only due to its taste and aroma and to its nutritional and antioxidant properties, including its vitamin C and phenolic contents. In an attempt to explore new antioxidant leads, pineapple waste is often neglected in the pineapple industry. Fruit processing has considerably higher ratios of by-products and pineapple by-products are not exceptions as they consist basically of the residual pulp, peels, stem, and leaves. Pineapple waste is a by-prod… Show more
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