The fruits were washed under running water and peeled, and
the peels were then air-dried and crushed using a blender. The extracts
were obtained by water infusion: a mass of about 5 g of dried
and crushed peel was added to a beaker containing 100 mL of distilled
water that was freshly boiled and left to sit for 30 min off the
heat; this mixture was agitated sporadically. After extraction, the
sample was filtered, the volume was lyophilized, and the extract
was stored in a desiccator until the time of analysis.