fig4

Figure 4. Total phenolic contents in black and white papaya seeds. The phenolic contents in black and white extracts were determined using a Folin Ciocalteu reagent (Sigma Chem. Co., St. Louis, MO) and the total phenolic content was calculated from a calibration curve using Gallic acid as a standard, and the result are expressed as mg Gallic acid equivalent per g dry weight of sample. *Significant differences between black seeds and white seeds were reported as *P < 0.05