Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (<i>Mangifera indica</i> L.) Peels

<div>(a) High-performance liquid chromatography of peel extracts (CPWE and CPEE) of Tainoung number 1 cultivar; (b) high-performance liquid chromatography of polyphenol standards: gallic acid (1), pyrogallol (2), chlorogenic acid (3),<i> p</i>-hydroxybenzoic acid (4),<i> p</i>-coumaric acid (5), ECG (6), and CG (7).</div>

Journal of Food Quality

fig4

Figure 4

Figure 4: Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (<i>Mangifera indica</i> L.) Peels 

Figure 4 | Free Radical-Scavenging, Anti-Inflammatory, and Antibacterial Activities of Water and Ethanol Extracts Prepared from Compressional-Puffing Pretreated Mango (Mangifera indica L.) Peels 