The antioxidant activity was evaluated in vitro by DPPH scavenging method. A total of 1 g of soursop fruit tea was weighed, homogenized with 50 mL of ethanol, and filtered to obtain the extract. The extract (0.5 mL) was placed in a test tube and added with 1.5 mL of DPPH. The sample was incubated in darkness for 30 min before optical absorbance measurement using Thermo Scientific GENESYS 10S UV–Vis Spectrometer at a wavelength of 517 nm (Brand‐Williams et al., 1995 (link); Tran et al., 2023 (link)).
The antioxidant activity was evaluated in vitro by the ABTS scavenging method as previously described by Nguyen et al. (2023 (link)). A total of 1 g of soursop fruit tea was weighed, homogenized with 50 mL of ethanol, and filtered to obtain the extract. The extract (0.5 mL) was mixed with 1.5 mL of ABTS in a test tube. The sample was incubated in the dark for 30 min before measurement by using Thermo Scientific™ GENESYS 10S UV–Vis Spectrometer at a wavelength of 734 nm.
The antioxidant activity was evaluated in vitro by the ABTS scavenging method as previously described by Nguyen et al. (2023 (link)). A total of 1 g of soursop fruit tea was weighed, homogenized with 50 mL of ethanol, and filtered to obtain the extract. The extract (0.5 mL) was mixed with 1.5 mL of ABTS in a test tube. The sample was incubated in the dark for 30 min before measurement by using Thermo Scientific™ GENESYS 10S UV–Vis Spectrometer at a wavelength of 734 nm.
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