Effect of temperature and time on the antioxidant activity of fresh and dried persimmon pulp and seed extracts

The "antioxidant properties of wild Persimmon fruit (Diospyros virginiana) available in Kashmir valley" were carried out during the year 2021. The estimation of antioxidant properties of different extracts of fresh and dried persimmon pulp and seeds using a common solvent under different conventional and microwave-assisted extraction conditions were carried out. The extracts were analysed for antioxidant properties using four different estimation methods a, a-diphenyl-b-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC), 2,2'-azino-bis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS). The fresh pulp sample extract at 60 & DEG;C presented the highest antioxidant capacity in terms of DPPH radical scavenging activity (93.23%) in comparison to other samples in conventional extraction method. While in microwave extraction method, fresh pulp sample extract at 90 sec exposure time showed the highest (95.00%) DPPH radical scavenging activity. The highest antioxidant activity in terms of ABTS is shown by fresh pulp sample extract (99.83%) at 50 & DEG;C in conventional extraction method. While the fresh pulp sample extract at 60 sec exposure time showed the highest (99.66%) ABTS scavenging activity in microwave extraction method, respectively. Fresh seed sample extract at 60 & DEG;C showed the highest antioxidant capacity (1209.21 mMTE/g) in terms of FRAP assay in conventional extraction method. While in microwave extraction method, fresh seed sample extract at 90 sec showed the highest antioxidant capacity (1259.9 mMTE/g.)