Based on themethodology described by Faller et al. (2012), witha
fewmodifications, crude extractswere prepared in triplicate followed
by digestion in vitro.1mL of crude extracts frompapaya (500mg/mL),
araticum (500 mg/mL) and jackfruit (502 mg/mL) were mixed in a
saline solutioncontaining140mMNaCl, 5mMKCl and 150mMBHTat
a ratio of 1:4 v/v (sample/saline) to obtain a final volume of 7mL. This
was followed by agitation at 21 C for 10min. Afterward, themixture
was acidified to pH 2.0 with 0.1 M/1 M HCl and was added to a
0.125mL solution containing pepsin (0.2 g in 5mL 0.1MHCl), and the
samples were incubated at 37 C with stirring for 1 h.