*2.2. Tamarillo Extract (EXT) Preparation and Identtification of Polyphenol Components*

Fresh fruits of Laird's Large (red) tamarillo cultivar were collected from growers in the Northland region of New Zealand with commercial maturity of 21–24 weeks from anthesis. The fruits were cleaned and peeled; then, the pulp was packed in polyethylene bags, sealed

and frozen at −18 ◦C and defrosted (15 min) immediately before use. The extraction process was based on the method of Piovesana and Noreña [17] with some modifications. Aqueous citric acid (2% *w*/*v*) was used for extraction in the ratio of 1:5 (tamarillo: aqueous citric acid, *w*/*w*) and homogenised in a blender, and agitated (1000 rpm) at 55 ◦C in a water bath (1000 rpm) (Heidoplph, LABOROTA) for one hour after the addition of (20 μL/100 mL) pectin lyase (Novozym 33095), to improve the extraction of the bioactive compounds. Parafilm and tightly sealed lids of container and centrifuge tube were used to prevent entry of air and oxidation of polyphenols. The mixture was centrifuged at 10,000 RPM for 10 min and the supernatant (tamarillo extract) was separated and stored at −20 ◦C until being injected into LC-MS for identification of polyphenol component as reported in our previous study [13].
