Journal of Genetic Engineering and Biotechnology

Table 4 Total antioxidant capacity of the used fruit peel extracts

From: Chemical profiling, in vitro antimicrobial and antioxidant activities of pomegranate, orange and banana peel-extracts against pathogenic microorganisms

Fruit	Extracts (mg AAE/g)
Fruit	Ethanolic	Methanolic
Pomegranate	66.87 ± 0.05	56.26 ± 0.04
Orange	41.23 ± 0.07	38.97 ± 0.06
Banana	23.86 ± 0.05	21.86 ± 0.05

mg AAE/g milligram ascorbic acid equivalent/gram (dry weight)

Back to article page