METHODOLOGYChemicals and Reagents
Analytical grades of the following: KCl, NaOAc, Ethanol, HCl, Trolox (6-hydroxy-2, 5, 7, 8-tetramethyl-chroman-2-carboxylic acid) and DPPH (1, 1-diphenyl-2 picrylhydrazyl) were obtained from Merck.
Collection and Preparation of Fruits
Fresh fruits were collected at the vicinity of the Visayas State University. Thefruits were washed and cleaned thoroughly in running tap water to rinse off the dirt particles that adhere the fruit surface.
Extraction of Fruit Extracts
Crude Mabolo Fruit Extracts
The washed Mabolo fruit will be cut into halves. Twenty grams of the fleshy part of the fruits will be scooped using a clean spoon and will be homogenized with 40mL solution of 1% hydrochloric acid (HCl) in ethanol until it blended with the solvent.The macerates will be transferred to a small beaker wrap with a black carbon paper tominimize the degradation of pigments. The beaker will be covered with parafilm and will be stored overnight in the refregirator.