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Background: There is a need to shift interest from the use of synthetic antioxidants which are harmful to the use of natural antioxidants from fruits and vegetables for the prevention of lipid oxidation. Objective: The total polyphenols, flavonoids, lipid-soluble antioxidants (CALT) and radical scavenging ability of the pulp extracts of pineapple (Ananas cormosus) and orange ( Citrus sinensis ) were investigated at different maturation stages for the purpose of determining their antioxidant capacity and the possibility of using these fruits at every maturation stage for the prevention of lipid oxidation. Methods: The pulps of these fruits were extracted at different levels of ripeness; unripe (UR), about to ripe (AR) and ripe (RP). The extracted

open pharmaceutical sciences journal

Antioxidant Capacity and Free Radical Scavenging Effects on Nigerian Pineapple (Ananas cormosus) and Orange (Citrus sinensis) Pulp Extracts at Different Levels of Ripeness