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. 2020 Jul 8;9(7):899. doi: 10.3390/foods9070899

Table 1.

Bioactive compounds in fresh rambutan peel.

Determination Result
Phenolics compounds (PC) 304.52 ± 17.52
Hydrolyzable tannins (HT) 578.22 ± 11.37
Antioxidant capacity (ABTS)(AC) 2935.31 ± 161.52
Antioxidant capacity (DPPH)(AC) 2490.16 ± 187.70
Moisture content (%) 78.13 ± 0.01

Results are expressed as the mean ± standard deviation, n = 3. PC: mg GAE/gdw, HT: mg TAE/gdw, AC: μmol TE/gdw.