The varied radical scavenging activity of the extracts depended
on the amount of total phenolic in each fraction (Butsat
& Siriamornpun, 2010). These findings support the data previously
reported in a study where the antioxidant activity was dependent
on the actual composition of the peel and pulp fractions. For example,
in the case of pulp (green), the antioxidant activity of the extract
IC50 value decreased from green to the full ripe stage,
likewise antioxidant activity in peel and seed. The decreases in
the antioxidant activity might be caused by the decreases in the
levels of phenolics during the development stage of fruit.