2.6.5. Total Phenolic Contents (TPC)

Total phenolic contents were measured by the Folin-Cicalteau method [8]. Briefly, 0.3 mL of the extract prepared for antioxidant activity was mixed with 1.2 mL of 7% sodium carbonate solution. The mixture was then mixed with 1.5 mL of Folin reagent and placed on shaker for 1.5 to 2 h. The absorbance was measured at 765 nm by UV/VIS spectrophotometer (T80). Gallic acid calibration curve (10 ppm–1000 ppm) was used to measure TPC, and results were expressed as mg gallic acid (GAE)/100g MP.

### 2.6.6. Total Antioxidant Capacity

The antioxidant activity was assayed by the method adopted by Ebrahimi et al. [8]. To prepare the extract, homogenized fruit pulp was added in 80% methanol and placed on the shaker for 3–4 h. After this, DPPH solution was prepared by adding 0.025 g of DPPH in 10 mL of 85% ethanol. A volume of 50 μL of the prepared extract was mixed well with 950 μL of DPPH solution. The samples were then placed in the dark room for 30 min. Absorbance by the samples was measured at 517 nm using UV/VIS spectrophotometer (T80). Free radical scavenging activity (%) was measured by using the following equation:

$$\text{Free radicalScavenging activity} \left( \% \right) = \frac{\left( \text{Absorbance} \right)\_{\text{DPPH}} - \left( \text{Absorbance} \right)\_{\text{Sample}}}{\left( \text{Absorbance} \right)\_{\text{DPPH}}} \quad (6)$$
