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Total phenolic (TPC), flavonoid (TFC) content and antioxidant activity (AOA) of Solanum retroflexum fruit extracts obtained by conventional extraction with different aqueous ethanol solution (25, 50, 75% v/v), temperatures (20, 40, 60 °C) and extraction time (15, 30 and 45 min) were investigated. The extract obtained by 75% aqueous ethanol at 60 °C after 45 min shows the highest AOA determined by...
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