Free radical-scavenging capacity and HPLC-DAD screening of phenolic compounds from pulp and seed of Syzygium claviflorum fruit

Abstract Recently, the demand for natural antioxidants in food manufacturing has increased significantly because of the possible toxicity of synthetic antioxidants. In this context, this research work was performed to evaluate the potentiality of seed (seed with kernel) and pulp (edible portion: pulp with peel) of Syzygium claviflorum to serve as natural antioxidants. The free radical scavenging capacity of S. claviflorum extracts was evaluated by 2,2′-azino-bis (3-ethylbenzothiazolin)-6-sulfonic acid (ABTS), and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging assays. In DPPH and ABTS free radical scavenging assays seed extract demonstrated significantly (p