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This study compares the antioxidant and phenolic content of Hass and Fuerte avocado leaves using various extraction methods. Results indicate that the extraction method significantly influences total antioxidant capacity, phenolic, and flavonoid content, with the highest values obtained from maceration, Soxhlet, and ultrasound-assisted methods. The findings highlight the need for further research on avocado leaves to optimize extraction processes for health benefits and product development.
- Author
- pylzvancedyt
- Language
- EN