X hits on this document

PDF document

EXTRACTION OF ANTIOXIDANT COMPOUNDS FROM RED PITAYA USING SOXHLET EXTRACTION METHOD - page 17 / 24

105 views

0 shares

0 downloads

0 comments

17 / 24

5

v.

Analyze the extraction yields by using high performance liquid chromatography (HPLC) and UV-Vis.

1.5

Rational and Significant

Currently red pitaya become popular since people know about the nutritious values inside the fruit. With high level of antioxidant content and lower price in market, this fruit is potential as a good alternative for natural antioxidant. This will expand the usage of red pitaya and also can reduce the cost of Vitamin C production in Malaysia.

Document info
Document views105
Page views109
Page last viewedSat Dec 03 17:50:40 UTC 2016
Pages24
Paragraphs356
Words4024

Comments