2.2.3. Extraction and Determination of Phenolic and Flavonoid Contents

Phenolic and flavonoid contents were extracted from the pericarps of 15 fruit samples according to Khan et al. [20]. Reaction mixtures for TPC and TFC were prepared according to the methods of Khan et al. [20] and Dewanto et al. [21], respectively, using a UV–visible spectrophotometer (SPECORD 50 Plus, Analytik Jena, Germany). The results for TPC and TFC were expressed as milligrams of gallic acid per kg and milligrams of catechin per kg of fresh weight, respectively. The experiment was performed in triplicate.
