Antioxidant Levels of Guyabano (Annona muricata) Fresh Leaves, Commercial Tea and Commercial Puree Using DPPH Assay - Lacap, Rochelle A. (Magalang, Pampanga : Pampanga State Agricultural University, 2019)
The study aimed to identify the antioxidant levels of guyabano (Annona muricata) fresh leaves, commercial tea and commercial puree using DPPH assay. In terms of the ascorbic acid equivalent antioxidant capacity (AEAC) of the sample, guyabano tea has the highest antioxidant capacity, followed by fresh leaves and guyabano puree slightly lower than the two samples. Guyabano tea and fresh leaves almost have the same antioxidant levels at AEAC levels of 8.704 ug/ml and 8.592 ug/ml, respectively while the AEAC antioxidant level of guyabano puree is 6.369 ug/ml. On the other hand, the tea make a better source of antioxidant while the leaves and puree products tested could be used as alternative sources of antioxidant from guyabano.