The purpose of this research study, antioxidant activity and phenolic compounds, all five species of banana ripening period and include raw banana, banana, banana, banana Hak Muk starch and Banana. The study, antioxidant activity by DPPH radical scavenging activity showed that the extract has antioxidant bananas are very ripe banana, raw banana. Hak Muk starch banana and raw percentage, 78.26, 78.26 and 75.36, respectively, the amount of phenolic compounds all the way. Folin-Ciocalteu reagent that bananas are phenolic compounds are all very raw Banana Banana ripening. And Banana raw value of 1.66, 1.45 and 1.39 mg per liter, respectively, the analysis showed that bananas are five species range of cooked and raw valuable antioxidant activity varied significantly (p 0.05).
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