fig3

Figure 3. Anti-oxidation capacity of papaya fractions. The anti-oxidation activity in papaya extracts was determined by using 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) method. The data is reported as % inhibition of DPPH oxidation. Results are mean ± SD for at least 3 experiments. The results of methanol and ethanol extracts were compared to that of the water extracts. The significant differences, as marked "*", are reported at P < 0.05