I
nte
rna
t
io
na
l J
o
urna
l o
f
Adv
a
nces in Applie
d Science
s
(
I
J
AAS)
Vo
l.
1
4
,
No
.
1
,
Ma
r
ch
2
0
2
5
,
p
p
.
1
64
~
1
74
I
SS
N:
2252
-
8
8
1
4
,
DOI
:
1
0
.
1
1
5
9
1
/ijaas
.
v
1
4
.
i
1
.
pp
1
64
-
1
74
164
J
o
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na
l ho
m
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a
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e
:
h
ttp
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//ij
a
a
s
.
ia
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co
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Dev
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pment of
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edibl
e f
ilm
from re
d d
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n f
ruit
peel e
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trac
t
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the
a
ddi
tion o
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C
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C and so
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prot
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te
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ria
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L
in
dria
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i,
Sih
Yuwa
nti,
Asm
a
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Af
rilia
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Aj
i Su
k
o
co
,
I
v
a
n Riv
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ldy
B
ud
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nto
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Wa
f
iq Az
iza
h,
Um
ro
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us
Sh
o
f
iy
a
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ul F
a
dh
iy
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h
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y
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U
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i
v
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si
t
y
o
f
J
e
mb
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r
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J
e
m
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e
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n
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nfo
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RAC
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ticle
his
to
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y:
R
ec
eiv
ed
Feb
1
2
,
2
0
2
4
R
ev
is
ed
No
v
7
,
2
0
2
4
Acc
ep
ted
Dec
2
6
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2
0
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4
Th
e
re
d
d
ra
g
o
n
fru
it
p
e
e
ls
(RDF
P
)
h
a
v
e
a
h
i
g
h
c
o
n
ten
t
o
f
p
e
c
ti
n
a
n
d
to
ta
l
p
h
e
n
o
li
c
c
o
m
p
o
u
n
d
s
.
Th
is
re
se
a
rc
h
stu
d
ied
t
h
e
d
e
v
e
lo
p
m
e
n
t
o
f
RDFP
b
e
a
n
a
n
ti
o
x
id
a
ti
v
e
e
d
ib
le
fil
m
.
T
h
e
R
DFP
wa
s
e
x
trac
ted
b
y
m
icro
wa
v
e
to
o
b
tain
h
ig
h
p
e
c
ti
n
a
n
d
p
o
ly
p
h
e
n
o
l
c
o
n
ten
t,
a
n
d
t
h
e
n
t
h
e
re
d
d
ra
g
o
n
fru
it
p
e
e
l
e
x
trac
t
(RDFP
E)
wa
s
u
se
d
a
s
a
b
a
se
d
m
a
teria
l.
Th
e
RDFP
E
wa
s
a
d
d
e
d
wit
h
5
%
(w/
v
)
o
f
c
a
rb
o
x
y
m
e
th
y
l
c
e
ll
u
lo
se
(
CM
C
)
a
n
d
1
0
%
(w/
v
)
o
f
so
y
p
r
o
tein
iso
late
(
SPI
)
t
o
i
n
c
re
a
se
th
e
ir
ten
s
il
e
stre
n
g
t
h
.
T
h
e
re
su
lt
s
h
o
we
d
th
a
t
RDFP
E
p
o
ten
ti
a
l
to
d
e
v
e
lo
p
a
s
a
n
a
n
ti
o
x
i
d
a
ti
v
e
e
d
i
b
le
fil
m
.
Th
e
re
a
re
d
iffere
n
t
e
ffe
c
t
s
o
f
CM
C
a
n
d
S
P
I.
Th
e
a
d
d
it
io
n
o
f
CM
C
h
a
d
a
p
o
siti
v
e
e
ffe
c
t
o
n
to
tal
p
o
l
y
p
h
e
n
o
l
a
n
d
a
n
t
io
x
id
a
n
t
p
r
o
p
e
rti
e
s
b
u
t
S
P
I
h
a
d
a
n
e
g
a
ti
v
e
e
ffe
c
t.
Ag
a
in
st
th
e
p
e
ro
x
id
e
n
u
m
b
e
r
o
f
p
e
a
n
u
t
o
i
ls,
a
ll
RDFP
E
fil
m
s
c
a
n
i
n
h
i
b
it
.
Th
e
e
ffe
c
t
o
f
CM
C
a
n
d
S
P
I
o
n
p
h
y
sic
a
l
a
n
d
m
e
c
h
a
n
ica
l
p
ro
p
e
rti
e
s
we
re
i
n
c
re
a
sin
g
th
ick
n
e
ss
,
a
n
d
te
n
sile
stre
n
g
th
d
e
c
re
a
sin
g
tran
s
p
a
re
n
c
y
,
so
lu
b
il
it
y
,
a
lso
e
lo
n
g
a
ti
o
n
.
T
h
e
F
TIR
sh
o
we
d
a
d
iffere
n
c
e
in
m
a
c
ro
m
o
lec
u
le
in
tera
c
ti
o
n
b
e
twe
e
n
RDFP
E
wit
h
C
M
C
a
n
d
S
P
I.
Th
e
in
tera
c
ti
o
n
b
e
twe
e
n
RD
F
P
E
wi
th
CM
C
o
c
c
u
rre
d
with
p
e
c
ti
n
wh
il
e
S
P
I
in
tera
c
ted
b
o
th
wit
h
p
e
c
ti
n
a
n
d
p
o
l
y
p
h
e
n
o
l.
T
h
u
s,
m
a
c
ro
m
o
le
c
u
le
in
tera
c
ti
o
n
a
ffe
c
ted
o
n
p
h
y
sic
a
l,
m
e
c
h
a
n
ica
l
,
a
n
d
a
n
ti
o
x
i
d
a
ti
v
e
p
ro
p
e
rti
e
s
o
f
RDFP
E
e
d
i
b
le
fi
lms
,
a
n
d
re
v
e
a
led
th
a
t
CM
C
wa
s m
o
re
su
it
a
b
le t
o
a
d
d
to
RDFP
E
e
d
i
b
le fi
lm.
K
ey
w
o
r
d
s
:
An
tio
x
id
ativ
e
ed
ib
le
f
ilm
Fo
u
r
ier
tr
an
s
f
o
r
m
in
f
r
ar
ed
Me
ch
an
ical
p
r
o
p
er
ties
Per
o
x
id
e
n
u
m
b
er
R
ed
d
r
ag
o
n
f
r
u
it
p
ee
ls
T
h
is i
s
a
n
o
p
e
n
a
c
c
e
ss
a
rticle
u
n
d
e
r th
e
CC B
Y
-
SA
li
c
e
n
se
.
C
o
r
r
e
s
p
o
nd
ing
A
uth
o
r
:
T
r
ian
a
L
in
d
r
iati
Dep
ar
tm
en
t o
f
Ag
r
icu
ltu
r
al
Pr
o
d
u
ct
T
ec
h
n
o
lo
g
y
,
Facu
lty
o
f
Ag
r
icu
ltu
r
al
T
ec
h
n
o
lo
g
y
,
Un
i
v
er
s
ity
o
f
J
em
b
er
Kalim
an
tan
Stre
et
Nu
m
b
er
3
7
,
J
em
b
er
,
6
8
1
2
1
,
I
n
d
o
n
esia
E
m
ail: lin
d
r
iatitria
n
a@
u
n
ej.
ac
.
id
1.
I
NT
RO
D
UCT
I
O
N
I
n
cr
ea
s
ed
c
o
n
ce
r
n
f
o
r
e
n
v
ir
o
n
m
en
tal
co
n
v
er
s
atio
n
an
d
f
o
o
d
s
af
ety
h
as
led
to
th
e
d
ev
el
o
p
m
en
t
o
f
ed
ib
le
f
ilm
s
.
E
d
ib
le
f
ilm
s
ar
e
p
ac
k
ag
in
g
th
at
is
s
af
e
to
ea
t
an
d
ea
s
y
to
d
eg
r
ad
e.
Usu
ally
,
th
e
m
ater
ials
o
f
ed
ib
le
f
ilm
ar
e
f
o
o
d
s
o
u
r
ce
s
s
u
ch
as
s
tar
ch
[
1
]
–
[
3
]
,
an
d
p
r
o
tein
[
4
]
–
[
6
]
,
wh
ich
ca
n
in
ter
f
er
e
with
f
o
o
d
s
ec
u
r
ity
.
T
h
er
ef
o
r
e,
d
ev
elo
p
in
g
ed
ib
le
f
ilm
s
f
r
o
m
wastes
o
f
f
o
o
d
in
d
u
s
tr
ial
p
r
o
ce
s
s
in
g
is
a
b
etter
s
o
lu
tio
n
.
On
e
o
f
th
e
ag
r
icu
ltu
r
al
wastes
th
at
h
as
n
o
t
b
ee
n
wid
ely
u
t
ilized
is
r
ed
d
r
a
g
o
n
f
r
u
it
p
ee
ls
(
R
DFP)
.
R
ed
d
r
ag
o
n
f
r
u
it
(
Hy
lo
ce
r
e
u
s
p
o
ly
r
h
izu
s
)
is
a
tr
o
p
ical
f
r
u
it
th
at
is
wid
ely
cu
ltiv
ated
a
r
o
u
n
d
So
u
th
ea
s
t
Asi
a
in
clu
d
in
g
I
n
d
o
n
esia.
T
h
e
p
ee
l
s
wh
ich
ar
e
ab
o
u
t
2
2
%
o
f
th
e
wh
o
le
f
r
u
it
co
n
s
id
er
ed
a
w
aste
alth
o
u
g
h
h
as
a
h
ig
h
co
n
ten
t
o
f
p
o
ly
p
h
en
o
l
s
an
d
p
ec
tin
[
7
]
.
Acc
o
r
d
in
g
to
s
ev
er
al
r
esear
ch
es
,
th
e
p
ec
tin
co
n
ten
t
o
f
r
ed
d
r
a
g
o
n
f
r
u
it
p
ee
ls
wer
e
6
.
2
7
%
[
8
]
,
1
4
.
9
6
-
2
0
.
1
4
%
[
9
]
,
1
8
.
5
3
%
[
1
0
]
,
1
0
.
7
9
%
[
1
1
]
,
a
n
d
2
3
%
[
1
2
]
.
T
h
e
h
ig
h
p
ec
tin
co
n
ten
t
m
ak
es
r
ed
d
r
a
g
o
n
f
r
u
i
t
p
ee
ls
p
o
s
s
ib
le
to
d
ev
elo
p
as
ed
ib
le
f
ilm
[
1
3
]
–
[
1
5
]
.
T
h
e
to
t
al
p
h
en
o
lic
co
n
ten
t
o
f
R
DFP
w
as
7
.
9
5
(
m
g
o
f
GAE
/g
r
o
f
d
m
)
in
f
r
esh
p
ee
ls
an
d
7
.
8
4
d
r
y
p
ee
ls
[
1
1
]
,
wh
ich
s
h
o
wed
h
ig
h
an
tio
x
id
an
t
ac
tiv
ity
[
1
6
]
.
Pre
v
io
u
s
s
tu
d
ie
s
s
h
o
wed
th
at
th
e
a
d
d
itio
n
o
f
d
r
a
g
o
n
f
r
u
it
p
ee
l
e
x
tr
ac
t
to
ed
ib
le
f
ilm
s
p
r
o
v
id
e
s
an
tim
icr
o
b
ial
an
d
an
t
io
x
id
ativ
e
p
r
o
p
er
ties
[
1
7
]
–
[
1
9
]
.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J Ad
v
Ap
p
l Sci
I
SS
N:
2252
-
8
8
1
4
Dev
elo
p
men
t o
f a
n
tio
xid
a
tive
ed
ib
le
film fr
o
m
r
ed
d
r
a
g
o
n
fr
u
it p
ee
l e
xtra
ct
…
(
Tr
ia
n
a
Lin
d
r
ia
ti)
165
I
m
p
r
o
v
in
g
th
e
p
h
y
s
ical
an
d
m
ec
h
an
ical
p
r
o
p
er
ties
o
f
p
ec
tin
-
b
ased
ed
ib
le
f
ilm
s
ca
n
b
e
d
o
n
e
b
y
in
ter
ac
tio
n
with
o
th
er
m
ac
r
o
m
o
lecu
les
s
u
ch
as
ca
r
b
o
x
y
m
e
th
y
l
ce
llu
lo
s
e
(
C
MC
)
o
r
s
o
y
p
r
o
tein
is
o
late
(
SPI
)
.
T
h
e
co
m
b
in
atio
n
o
f
p
ec
tin
-
C
MC
h
a
s
a
g
o
o
d
in
f
lu
e
n
ce
o
n
th
e
p
h
y
s
ical
an
d
m
ec
h
an
ical
ch
ar
ac
ter
is
tics
o
f
ed
ib
le
f
ilm
[
2
0
]
–
[
2
2
]
.
Similar
ly
,
th
e
in
ter
ac
tio
n
b
etwe
en
p
ec
tin
an
d
SP
I
ca
n
in
cr
ea
s
e
th
e
p
h
y
s
ical
a
n
d
m
ec
h
an
ical
p
r
o
p
er
ties
[
2
0
]
,
[
2
3
]
.
T
h
is
s
tu
d
y
u
s
ed
r
e
d
d
r
a
g
o
n
f
r
u
it
p
ee
l
ex
tr
ac
t
(
R
DFPE)
as
th
e
m
ain
m
ater
ial
o
f
ed
ib
le
f
ilm
,
wh
er
e
all
p
ar
ts
o
f
t
h
e
ex
tr
ac
t
ar
e
u
s
e
d
.
T
h
is
p
r
o
v
i
d
es
m
an
y
ad
v
a
n
tag
es
b
ec
au
s
e
it
s
im
p
lifie
s
th
e
m
an
u
f
ac
tu
r
in
g
p
r
o
ce
s
s
,
in
ad
d
itio
n
to
th
e
co
n
ten
t
o
f
d
r
ag
o
n
f
r
u
it
p
ee
l
ex
t
r
ac
t
wh
ich
h
as
a
h
ig
h
p
ec
tin
an
d
also
p
o
ly
p
h
e
n
o
ls
.
Stre
n
g
th
en
in
g
th
e
ed
ib
le
f
ilm
m
atr
ix
,
C
MC
an
d
SP
I
wer
e
in
co
r
p
o
r
ated
.
So
,
th
is
r
esear
ch
a
im
ed
to
s
tu
d
y
h
o
w
th
e
ad
d
itio
n
o
f
C
MC
an
d
SP
I
af
f
ec
ted
o
n
p
h
y
s
ical,
m
ec
h
a
n
ical
,
an
d
an
ti
o
x
id
ativ
e
p
r
o
p
e
r
ties
o
f
e
d
ib
le
f
ilm
f
r
o
m
R
DFPE
.
T
h
e
r
esear
ch
a
ls
o
s
tu
d
ied
th
e
in
ter
ac
tio
n
o
f
m
ac
r
o
m
o
lecu
les
in
R
DFPE
with
C
MC
an
d
SP
I
u
s
in
g
Fo
u
r
ier
tr
a
n
s
f
o
r
m
in
f
r
ar
ed
(
FTI
R
)
.
2.
M
AT
E
R
I
AL
S
AND
M
E
T
H
O
D
2
.
1
.
M
a
t
er
ia
ls
T
h
e
r
ed
d
r
ag
o
n
f
r
u
it
w
as
o
b
tain
ed
f
r
o
m
a
“Ban
y
u
wan
g
i”
f
ar
m
er
.
B
an
y
u
wan
g
i
is
an
a
r
ea
in
th
e
p
r
o
v
in
ce
o
f
E
ast
J
av
a
,
I
n
d
o
n
e
s
ia
th
at
is
a
f
ar
m
in
g
ar
ea
o
f
r
ed
d
r
ag
o
n
f
r
u
it.
T
h
e
d
r
a
g
o
n
f
r
u
it
p
ee
ls
wer
e
cu
t
in
to
±
2
cm
in
wid
th
an
d
±
0
.
4
cm
in
th
ick
n
ess
an
d
th
e
n
wer
e
d
r
ied
u
s
in
g
a
ca
b
in
et
d
r
y
er
at
5
0
°
C
f
o
r
2
4
h
o
u
r
s
.
T
h
e
R
DFP
w
as
g
r
o
u
n
d
an
d
th
en
s
if
ted
i
n
3
0
m
esh
(
T
ay
lo
r
s
i
ev
e)
to
o
b
tain
d
r
ag
o
n
f
r
u
it
p
ee
l
p
o
wd
e
r
.
T
h
en
th
e
p
o
wd
er
was
k
e
p
t
at
0
°
C
b
ef
o
r
e
p
r
o
ce
s
s
in
g
.
Oth
er
in
g
r
ed
i
en
ts
to
m
ak
e
ed
i
b
le
f
ilm
s
ar
e
C
MC,
SP
I
(
4
.
8
1
%
±
0
.
6
4
m
o
is
tu
r
e
co
n
ten
t,
8
8
.
2
1
%
±
0
.
5
3
cr
u
d
e
p
r
o
tein
,
4
.
2
1
%
±
0
.
3
6
ca
r
b
o
h
y
d
r
ate,
0
.
0
2
%
±
0
.
0
1
cr
u
d
e
f
at
,
an
d
2
.
7
5
%
±
0
.
1
1
ash
)
,
an
d
g
ly
ce
r
o
l,
th
e
m
ater
ials
wer
e
o
b
tain
e
d
f
r
o
m
a
lo
ca
l
s
h
o
p
.
C
h
em
ical
s
f
o
r
o
th
er
a
n
aly
s
e
s
wer
e
o
b
tain
ed
f
r
o
m
Sig
m
a
-
Al
d
r
ich
.
2
.
2
.
P
re
pa
r
a
t
io
n o
f
re
d dra
g
o
n f
ruit
peels ex
t
ra
ct
Pre
p
ar
atio
n
o
f
R
DFPE
u
s
ed
a
m
icr
o
wav
e
with
a
p
o
wer
o
f
4
5
0
watts
an
d
a
d
u
r
atio
n
o
f
5
m
in
u
tes
[
1
0
]
.
T
h
e
r
atio
o
f
d
r
ag
o
n
f
r
u
it
p
ee
l
p
o
wd
er
to
wate
r
was
1
:2
0
(
w/v
)
.
T
h
e
s
lu
r
r
y
o
b
tain
ed
was
f
ilter
ed
u
s
in
g
a
f
ilter
clo
th
to
s
ep
ar
ate
th
e
p
u
l
p
f
r
o
m
th
e
f
iltra
te.
T
h
e
R
DFP
E
o
b
tain
ed
was
s
to
r
ed
at
4
°
C
f
o
r
a
m
a
x
im
u
m
o
f
two
d
ay
s
to
b
e
u
s
ed
as e
d
ib
le
f
ilm
-
b
ased
m
ater
ial.
2
.
3
.
P
re
pa
r
a
t
io
n o
f
dra
g
o
n f
ruit
peels ex
t
ra
ct
edibl
e
f
ilm
s
An
aq
u
eo
u
s
s
to
ck
s
o
lu
tio
n
o
f
1
0
%
w/v
C
MC
was
m
ad
e
b
y
d
is
s
o
lv
in
g
C
MC
p
o
wd
er
i
n
d
is
till
ed
wate
r
at
r
o
o
m
tem
p
e
r
atu
r
e
u
s
i
n
g
a
m
ag
n
etic
s
tirr
er
(
SH
-
2
d
i
g
ital
lab
th
er
m
o
s
tatic
h
o
t
p
lat
e
m
ag
n
etic
s
tirr
er
)
th
at
o
p
er
ated
at
lo
w
s
p
ee
d
f
o
r
1
5
m
in
u
tes
t
o
o
b
tain
a
clea
r
g
el.
An
aq
u
e
o
u
s
s
to
ck
s
o
lu
tio
n
o
f
1
0
%
w/v
SP
I
was
p
r
ep
ar
ed
b
y
ad
d
in
g
SP
I
p
o
wd
er
i
n
d
is
till
ed
wate
r
an
d
th
en
h
ea
ted
u
s
in
g
a
h
o
t
m
ag
n
etic
s
tirr
er
at
8
0
°
C
f
o
r
1
5
m
in
u
tes at
lo
w
s
p
ee
d
.
Film
s
o
lu
tio
n
s
wer
e
p
r
ep
ar
e
d
b
y
m
ix
i
n
g
a
p
p
r
o
p
r
iate
am
o
u
n
t
s
o
f
C
MC
an
d
SP
I
s
o
lu
tio
n
s
with
7
5
m
l
R
DFPE.
T
h
e
m
ix
tu
r
e
was
h
e
ated
wh
ile
s
tirr
in
g
at
8
0
°
C
.
Af
ter
1
0
m
in
u
tes,
1
.
5
%
g
ly
ce
r
o
l
was
ad
d
ed
th
en
h
ea
t
ed
an
d
s
tirr
e
d
f
o
r
1
0
m
in
u
tes.
E
d
ib
le
f
ilm
g
el
o
f
9
0
g
r
w
as
p
o
u
r
ed
o
n
a
22
×
1
7
cm
2
tr
a
y
an
d
d
r
ied
u
s
in
g
a
ca
b
in
et
d
r
y
er
(
s
elec
ta)
at
5
0
°
C
f
o
r
1
6
h
o
u
r
s
.
T
h
e
d
r
ied
f
il
m
s
wer
e
r
em
o
v
e
d
an
d
wr
ap
p
e
d
u
s
in
g
p
last
ic
clip
s
an
d
w
er
e
s
to
r
ed
in
a
b
o
x
c
o
n
ta
in
in
g
s
ilica
g
el
at
4
°
C
u
n
til an
aly
s
is
.
2
.
4
.
T
ra
ns
pa
re
ncy
o
f
edibl
e
f
ilm
s
Me
asu
r
em
en
t
o
f
ed
ib
le
f
il
m
tr
an
s
p
ar
e
n
cy
r
ef
er
r
e
d
to
ASTM
D1
7
4
6
-
1
5
with
m
o
d
if
icatio
n
s
.
T
r
an
s
p
ar
en
c
y
was
o
b
s
er
v
ed
u
s
in
g
th
e
co
lo
r
r
ea
d
er
C
R
-
1
0
0
(
Min
o
lta
J
ap
an
)
.
T
r
an
s
p
ar
en
c
y
ca
n
b
e
ca
lc
u
lated
b
y
(
1
)
.
=
(
(
−
)
/
)
×
100%
(
1
)
W
h
er
e
a
is
t
h
e
w
h
iten
ess
v
alu
e
o
f
wh
ite
p
ap
er
an
d
b
is
th
e
wh
iten
ess
v
alu
e
o
f
e
d
ib
le
f
i
lm
p
lace
d
o
n
wh
ite
p
ap
er
.
2
.
5
.
T
hick
nes
s
o
f
edibl
e
f
ilm
s
T
h
e
ed
ib
le
f
ilm
th
ic
k
n
ess
was
m
ea
s
u
r
ed
b
ased
o
n
ASTM
F
2
2
5
1
u
s
in
g
a
th
ick
n
ess
m
eter
(
Mitu
to
y
o
J
ap
an
)
with
an
ac
cu
r
ac
y
o
f
0
.
0
0
1
m
m
.
T
h
e
m
ea
s
u
r
e
m
en
t
was
at
th
r
ee
d
if
f
er
en
t
p
o
s
itio
n
s
an
d
th
e
th
ick
n
ess
v
alu
e
was
th
e
av
er
ag
e
in
u
n
i
ts
o
f
m
illi
m
eter
s
(
m
m
)
.
T
h
e
t
h
r
ee
p
o
s
itio
n
s
o
f
m
ea
s
u
r
e
m
e
n
t
ar
e
d
escr
ib
ed
in
Fig
u
r
e
1.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2252
-
8
8
1
4
I
n
t J Ad
v
Ap
p
l Sci
,
Vo
l.
1
4
,
No
.
1
,
Ma
r
c
h
2
0
2
5
:
164
-
1
7
4
166
Fig
u
r
e
1
.
Descr
ip
tio
n
o
f
th
r
ee
p
o
s
itio
n
s
o
n
s
am
p
le
s
p
ec
im
en
f
o
r
th
ick
n
ess
m
ea
s
u
r
em
en
t
2
.
6
.
So
lub
ility
o
f
edibl
e
f
ilm
s
Me
asu
r
em
en
t
o
f
ed
ib
le
f
ilm
s
o
lu
b
ilit
y
r
ef
er
r
e
d
to
r
esear
ch
[
2
4
]
with
m
o
d
if
icatio
n
s
.
T
h
e
f
i
lm
was
cu
t
2
×
2
cm
2
an
d
was
p
u
t
in
a
b
o
ttle
d
r
ied
at
1
0
5
°
C
f
o
r
2
4
h
o
u
r
s
an
d
th
en
weig
h
ed
.
T
h
e
s
am
p
le
was
s
o
ak
ed
in
3
0
m
l
o
f
d
is
till
ed
wate
r
in
a
ti
g
h
tly
clo
s
ed
c
o
n
tain
er
an
d
s
to
r
ed
at
2
5
°
C
f
o
r
2
4
h
o
u
r
s
.
T
h
e
n
th
e
s
o
lu
tio
n
was
f
ilter
ed
an
d
th
e
r
esid
u
e
d
r
ied
at
1
0
5
°
C
f
o
r
4
8
h
o
u
r
s
an
d
th
en
weig
h
ed
.
Per
ce
n
t
s
o
lu
b
ilit
y
was
ca
lcu
lated
b
y
co
m
p
ar
in
g
th
e
weig
h
t
o
f
th
e
s
o
lu
b
le
ed
ib
le
f
ilm
s
with
th
e
in
itial
weig
h
t.
T
h
e
f
ilm
s
o
lu
b
ilit
y
in
wate
r
was
d
eter
m
in
ed
in
tr
i
p
licate
f
o
r
ea
ch
f
o
r
m
u
latio
n
b
ased
o
n
t
h
e
p
er
ce
n
tag
e
o
f
d
r
y
m
atter
s
o
lu
b
il
ized
in
wate
r
.
2
.
7
.
T
ens
ile
s
t
re
ng
t
h a
nd
elo
ng
a
t
io
n o
f
edibl
e
f
ilm
s
T
en
s
ile
s
tr
en
g
th
an
d
elo
n
g
ati
o
n
m
ea
s
u
r
em
en
t
s
w
er
e
u
s
in
g
a
u
n
iv
er
s
al
test
in
g
m
ac
h
in
e
(
Sh
im
ad
zu
)
b
ased
o
n
ASTM
D8
8
2
.
T
h
e
f
i
lm
s
wer
e
cu
t
to
8
0
m
m
len
g
th
an
d
1
0
m
m
wid
th
.
T
h
e
ten
s
il
e
s
tr
en
g
th
was
th
en
ca
lcu
lated
b
y
co
m
p
ar
in
g
t
h
e
v
alu
e
o
f
th
e
ten
s
ile
f
o
r
ce
w
ith
th
e
c
r
o
s
s
-
s
ec
tio
n
ar
ea
o
f
th
e
s
p
ec
im
en
.
T
h
e
elo
n
g
atio
n
was
ca
lcu
lated
b
y
d
iv
id
in
g
th
e
ad
d
itio
n
in
th
e
le
n
g
th
o
f
in
cr
em
e
n
t
at
th
e
b
r
ea
k
b
y
th
e
in
itial
len
g
t
h
o
f
th
e
f
ilm
b
ef
o
r
e
s
tr
etch
in
g
.
Me
asu
r
em
en
t w
as r
ep
licated
5
tim
es f
o
r
ea
ch
ty
p
e
o
f
f
ilm
.
2.
8
.
T
o
t
a
l po
ly
ph
eno
l c
o
nte
nt
T
h
e
ass
ay
o
f
to
tal
p
o
ly
p
h
en
o
l
co
n
ten
t r
ef
e
r
r
ed
to
r
esear
ch
[
2
5
]
with
m
o
d
if
icatio
n
s
.
T
h
e
f
ir
s
t step
was
m
ak
in
g
a
s
tan
d
ar
d
c
u
r
v
e
o
f
g
allic
ac
id
.
T
h
en
,
1
.
2
g
r
o
f
e
d
ib
le
f
ilm
(
d
r
y
b
asis
)
was
ex
tr
ac
ted
in
5
0
m
l
o
f
d
is
till
ed
wate
r
to
o
b
tain
a
c
l
ea
r
f
iltra
te.
Af
ter
th
at,
th
e
f
il
tr
ate
was
m
ea
s
u
r
ed
f
o
r
to
tal
p
o
ly
p
h
en
o
l
co
n
te
n
t
u
s
in
g
th
e
Fo
lin
-
C
ea
lceta
u
m
et
h
o
d
.
I
n
th
is
test
,
th
e
ab
s
o
r
b
an
ce
o
f
th
e
s
am
p
le
s
o
lu
tio
n
was
m
ea
s
u
r
ed
u
s
in
g
a
s
p
ec
tr
o
p
h
o
t
o
m
eter
at
a
wav
el
en
g
th
o
f
7
6
5
n
m
.
T
h
e
to
tal
p
o
ly
p
h
en
o
l
c
o
n
ten
t
(
m
g
GA
E
/g
r
ed
i
b
le
f
ilm
)
o
f
s
am
p
les wa
s
ca
lcu
lated
b
ased
o
n
th
e
g
allic
ac
id
s
tan
d
ar
d
c
u
r
v
e.
2.
9
.
Ant
io
x
ida
nt
a
ct
iv
it
y
T
h
e
ass
ay
o
f
t
o
tal
an
tio
x
id
a
n
t
co
n
ten
t
r
e
f
er
r
e
d
to
r
esear
ch
[
2
6
]
with
m
o
d
if
icatio
n
s
.
E
d
ib
le
f
ilm
1
.
2
g
r
was
ex
tr
ac
ted
in
5
0
m
l
d
is
till
ed
wate
r
.
Af
ter
th
at,
th
e
f
iltra
te
was
te
s
ted
f
o
r
an
tio
x
id
an
t
ac
tiv
ity
u
s
in
g
th
e
2
,
2
-
d
ip
h
en
y
l
-
1
-
p
ic
r
y
lh
y
d
r
az
y
l
(
DPPH)
m
eth
o
d
.
T
h
e
s
am
p
le
s
o
lu
tio
n
was
m
ea
s
u
r
ed
f
o
r
ab
s
o
r
b
an
ce
u
s
in
g
a
s
p
ec
tr
o
p
h
o
to
m
eter
with
a
wav
elen
g
th
o
f
5
1
7
n
m
.
An
tio
x
id
an
t
ac
tiv
ity
was
ex
p
r
ess
ed
as
a
p
er
ce
n
ta
g
e
o
f
r
ad
ical
in
h
ib
itio
n
b
ec
au
s
e
a
n
tio
x
id
an
ts
ca
n
in
h
ib
it
th
e
f
o
r
m
a
tio
n
o
f
f
r
ee
r
ad
icals,
wh
ich
w
as
ca
lcu
lated
u
s
in
g
th
e
(
2
)
.
%
ℎ
=
(
−
)
×
100%
(
2
)
W
h
er
e
A
s
is
th
e
ab
s
o
r
b
an
ce
o
f
th
e
s
am
p
le
an
d
A
b
is
th
e
b
lan
k
ab
s
o
r
b
a
n
ce
.
2
.
1
0
.
P
er
o
x
ide v
a
lue
Per
o
x
id
e
v
al
u
e
test
in
g
r
ef
e
r
r
e
d
to
r
esear
ch
[
2
7
]
a
n
d
SNI
0
1
-
3
5
5
5
-
1
9
9
8
.
E
d
i
b
le
f
ilm
s
wer
e
cu
t
in
to
1
0
×1
0
cm
2
a
n
d
th
en
s
o
ak
ed
in
2
0
m
l
p
ea
n
u
t
o
il
in
th
e
p
etr
i
d
is
h
.
T
h
e
n
th
e
p
etr
i
d
is
h
is
s
to
r
ed
in
an
in
cu
b
ato
r
at
50
°
C
f
o
r
1
4
d
a
y
s
.
Fu
r
th
er
m
o
r
e,
th
e
p
e
r
o
x
id
e
n
u
m
b
er
o
f
p
ea
n
u
t
o
ils
was
m
ea
s
u
r
ed
o
n
4
,
7
,
9
,
1
1
,
a
n
d
1
4
d
ay
s
.
Me
asu
r
e
m
en
t o
f
p
er
o
x
id
e
v
alu
e
u
s
ed
th
e
io
d
o
m
etr
ic
titra
tio
n
m
eth
o
d
.
2
.
1
1
.
F
o
urier
t
ra
ns
f
o
r
m
infr
a
re
d
Fo
u
r
ier
tr
an
s
f
o
r
m
in
f
r
ar
ed
(
F
T
I
R
)
o
b
s
er
v
atio
n
r
ef
er
r
ed
to
r
esear
ch
[
2
8
]
.
At
f
ir
s
t
,
th
e
s
am
p
le
was
m
ad
e
in
th
e
f
o
r
m
o
f
in
f
r
ar
ed
(
I
R
)
p
ellets
b
y
m
ix
in
g
2
m
g
o
f
th
e
s
am
p
le
with
1
0
0
m
g
o
f
K
B
r
.
FTI
R
s
ca
n
n
in
g
was
th
en
ca
r
r
ied
o
u
t
with
a
r
a
n
g
e
o
f
wa
v
e
n
u
m
b
er
s
o
f
4
0
0
0
-
6
0
0
c
m
-
1
.
T
h
e
FTI
R
test
was
u
s
ed
to
id
en
tify
th
e
f
u
n
ctio
n
al
g
r
o
u
p
s
o
f
s
am
p
les
in
th
e
f
o
r
m
o
f
s
p
ec
tr
a
as
well
as
th
e
p
o
s
itio
n
o
f
th
e
ab
s
o
r
p
ti
o
n
b
a
n
d
s
ex
p
r
ess
ed
as wa
v
e
n
u
m
b
er
s
in
cm
-
1
u
n
its
.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J Ad
v
Ap
p
l Sci
I
SS
N:
2252
-
8
8
1
4
Dev
elo
p
men
t o
f a
n
tio
xid
a
tive
ed
ib
le
film fr
o
m
r
ed
d
r
a
g
o
n
fr
u
it p
ee
l e
xtra
ct
…
(
Tr
ia
n
a
Lin
d
r
ia
ti)
167
2
.
1
2.
Sta
t
is
t
ica
l
a
na
ly
s
is
Data
was
an
aly
ze
d
u
s
in
g
th
e
Min
itab
v
er
s
io
n
1
7
.
1
.
0
p
r
o
g
r
a
m
.
T
h
e
s
am
p
le
s
ize
was
t
h
r
ee
r
ep
licates
;
th
e
d
ata
was
p
r
esen
ted
as
m
ea
n
an
d
s
tan
d
a
r
d
d
e
v
iatio
n
.
T
h
e
v
ar
ian
ce
was
an
aly
ze
d
u
s
in
g
a
n
aly
s
is
o
f
v
ar
ian
ce
(
ANOVA
)
to
ev
alu
ate
d
if
f
er
e
n
ce
s
b
etwe
en
g
r
o
u
p
s
,
en
s
u
r
i
n
g
th
at
th
e
v
ar
iatio
n
s
o
b
s
er
v
e
d
wer
e
s
tatis
tically
s
ig
n
if
ican
t.
A
5
%
lev
el
(
P<0
.
0
5
)
was
u
s
ed
t
o
ass
ess
th
e
s
ig
n
if
ic
an
ce
,
an
d
t
h
e
T
u
k
ey
-
t
est
was
ap
p
lied
to
id
en
tify
s
p
ec
if
ic
g
r
o
u
p
d
if
f
e
r
e
n
ce
s
.
3.
RE
SU
L
T
S
AND
D
I
SCU
SS
I
O
N
T
h
e
p
h
y
s
ical
an
d
m
ec
h
an
ical
p
r
o
p
er
ties
o
f
e
d
ib
le
f
ilm
f
r
o
m
R
DFPE
with
th
e
ad
d
itio
n
o
f
C
MC
an
d
SP
I
ar
e
p
r
esen
ted
in
T
ab
le
1
.
T
h
e
p
h
y
s
ical
ch
ar
ac
ter
is
tics
wer
e
tr
an
s
p
ar
en
cy
,
th
ick
n
ess
,
an
d
s
o
lu
b
ilit
y
,
wh
er
ea
s
th
e
m
ec
h
an
ical
p
r
o
p
er
ties
wer
e
ten
s
ile
s
tr
en
g
th
an
d
elo
n
g
atio
n
.
T
ab
le
1
s
h
o
ws
th
e
C
MC
an
d
SP
I
s
ig
n
if
ican
tly
af
f
ec
ted
t
h
e
p
h
y
s
ical
an
d
m
ec
h
a
n
ical
p
r
o
p
er
ties
o
f
ed
ib
le
f
ilm
f
r
o
m
R
DFPE.
T
ab
le
1
.
P
h
y
s
ical
an
d
m
ec
h
a
n
ical
p
r
o
p
e
r
ties
o
f
ed
ib
le
f
ilm
s
f
r
o
m
R
DFPE
with
th
e
ad
d
itio
n
o
f
C
MC a
n
d
SP
I
S
a
mp
l
e
(
R
D
F
P
E
+
1
0
%
w
/
v
C
M
C
+
1
0
%
w
/
v
S
P
I
)
Tr
a
n
s
p
a
r
e
n
c
y
(
%)
Th
i
c
k
n
e
ss
(
mm
)
S
o
l
u
b
i
l
i
t
y
(
%)
Te
n
s
i
l
e
s
t
r
e
n
g
t
h
(
M
P
a
)
El
o
n
g
a
t
i
o
n
(
%)
P
1
(
7
5
ml
+
0
ml
+
0
ml
)
6
7
.
0
2
±
0
.
8
8
c
0
.
0
9
±
0
.
0
1
a
8
0
.
8
3
±
6
.
9
9
c
3
.
5
4
±
0
.
1
9
a
2
0
.
8
3
±
2
.
2
0
e
P
2
(
7
5
ml
+
1
0
ml
+
0
ml
)
6
4
.
1
8
±
0
.
7
4
b
0
.
1
1
±
0
.
0
3
a
b
7
6
.
7
1
±
6
.
9
3
c
3
.
9
5
±
0
.
4
9
a
b
1
8
.
3
3
±
0
.
8
3
d
P
3
(
7
5
ml
+
2
0
ml
+
0
ml
)
6
3
.
0
7
±
0
.
8
9
b
0
.
1
4
±
0
.
0
3
b
c
7
1
.
2
5
±
4
.
9
6
a
b
4
.
4
9
±
0
.
5
9
b
1
6
.
6
7
±
0
.
8
3
c
P
4
(
7
5
ml
+
1
0
ml
+
5
0
ml
)
5
9
.
9
9
±
0
.
5
3
a
0
.
1
8
±
0
.
0
1
c
6
2
.
1
8
±
1
.
6
9
a
b
6
.
3
6
±
0
.
1
6
c
1
2
.
5
0
±
1
.
6
7
b
P
5
(
7
5
ml
+
2
0
ml
+
5
0
ml
)
5
8
.
2
1
±
0
.
7
4
a
0
.
2
0
±
0
.
0
1
c
5
8
.
9
2
±
4
.
3
9
a
1
0
.
2
9
±
3
.
4
2
d
1
0
.
8
3
±
0
.
8
3
a
3
.
1
.
T
hick
nes
s
o
f
edibl
e
f
ilm
s
T
h
e
th
ick
n
ess
v
alu
e
o
f
R
DFP
E
ed
ib
le
f
ilm
s
w
as
le
s
s
th
an
0
.
2
5
m
m
(
T
ab
le
1
)
,
th
is
m
et
t
h
e
q
u
ality
r
eq
u
ir
em
e
n
ts
o
f
th
e
J
ap
an
ese
I
n
d
u
s
tr
ial
Stan
d
ar
d
,
1
9
7
5
[
2
9
]
as
well
a
s
b
ased
o
n
th
e
A
m
er
ican
So
ciety
f
o
r
test
in
g
an
d
m
ate
r
ials
,
1
9
8
5
[
3
0
]
.
T
a
b
le
1
s
h
o
ws,
th
at
th
e
r
e
w
as
a
s
ig
n
if
ican
t
d
if
f
er
en
ce
(
p
=0
.
0
5
)
in
th
ick
n
ess
alth
o
u
g
h
th
e
weig
h
t
o
f
f
ilm
-
f
o
r
m
in
g
g
el
p
er
u
n
it
ar
ea
o
f
th
e
p
late
was
co
n
tr
o
l
led
d
u
r
in
g
ed
ib
le
f
ilm
p
r
ep
ar
atio
n
.
T
h
ese
d
if
f
e
r
en
c
es
ar
e
b
ec
a
u
s
e
o
f
th
e
i
n
cr
e
asin
g
o
f
s
o
lid
m
ater
ials
wh
i
ch
in
f
lu
e
n
ce
s
f
ilm
th
ick
n
ess
.
T
h
e
f
ilm
th
ick
n
ess
in
cr
ea
s
ed
as m
o
r
e
c
o
m
p
o
n
en
t
s
wer
e
ad
d
ed
to
th
e
ed
i
b
le
f
ilm
m
atr
ix
[
3
1
]
.
Nu
r
Haz
ir
ah
et
a
l.
[
3
0
]
s
h
o
we
d
th
e
m
o
r
e
p
o
ly
m
e
r
s
th
at
m
ak
e
u
p
th
e
ed
ib
le
f
ilm
m
atr
ix
,
t
h
e
th
ick
er
th
e
f
ilm
.
Ho
wev
er
,
T
ab
le
1
s
h
o
w
s
th
at
alth
o
u
g
h
t
h
er
e
w
as
an
in
cr
ea
s
e
in
m
ater
ial
v
o
lu
m
e,
th
er
e
ar
e
n
o
s
ig
n
if
ican
t
d
if
f
er
e
n
ces
in
th
ic
k
n
ess
v
alu
e
b
etwe
en
P2
to
P
3
an
d
P4
to
P5
.
I
t
ap
p
ea
r
ed
th
at
th
ick
n
ess
is
n
o
t
o
n
ly
in
f
l
u
en
ce
d
b
y
th
e
t
o
tal
s
o
lid
co
m
p
o
n
en
ts
b
u
t
also
b
y
th
e
m
ac
r
o
m
o
lec
u
lar
in
ter
ac
tio
n
s
th
er
ein
.
Gen
er
ally
,
th
e
th
ick
n
ess
o
f
th
e
ed
ib
le
f
il
m
will
af
f
ec
t
o
th
er
p
ar
am
eter
s
s
u
ch
as
tr
an
s
p
ar
en
cy
,
ten
s
ile
s
tr
en
g
th
,
elo
n
g
atio
n
,
an
d
s
o
lu
b
ilit
y
as we
ll a
s
b
ar
r
ie
r
p
r
o
p
er
ties
.
3
.
2
.
T
ra
ns
pa
re
ncy
v
a
lue o
f
edibl
e
f
ilm
s
T
ab
le
1
s
h
o
ws
th
at
th
e
in
c
r
ea
s
in
g
v
o
lu
m
e
o
f
1
0
%
w/v
C
MC
g
el
f
r
o
m
1
0
to
2
0
ml
,
d
id
n
o
t
s
ig
n
if
ican
tly
lo
wer
th
e
tr
an
s
p
ar
en
cy
v
alu
e
b
ec
au
s
e
o
f
th
e
h
ig
h
tr
an
s
p
ar
e
n
cy
o
f
C
MC
g
el.
Ho
wev
er
,
th
e
ad
d
itio
n
o
f
1
0
m
l
o
f
1
0
%
w/v
o
f
C
MC
g
el
to
R
DFP
E
ed
ib
le
f
ilm
d
ec
r
ea
s
ed
th
e
t
r
an
s
p
ar
en
c
y
v
al
u
e
s
ig
n
if
ican
tly
.
T
h
e
SP
I
ad
d
itio
n
to
R
DFPE
ed
ib
le
f
ilm
co
n
tain
in
g
C
MC
s
ig
n
if
ican
tly
d
ec
r
ea
s
ed
tr
an
s
p
ar
en
c
y
v
alu
e.
T
h
is
is
b
ec
au
s
e
SP
I
g
el
h
as
a
y
ello
wis
h
co
lo
r
th
at
is
af
f
ec
ted
by
d
ec
r
ea
s
in
g
tr
a
n
s
p
ar
en
cy
.
T
h
e
s
am
e
r
esu
lt
was
s
h
o
w
n
wh
e
n
a
n
ed
i
b
le
f
ilm
f
r
o
m
SP
I
h
a
d
lo
wer
t
r
an
s
p
ar
en
cy
th
an
th
e
f
ilm
f
r
o
m
p
ec
tin
[
2
3
]
,
[
3
2
]
.
B
esid
es,
th
e
lo
wer
tr
an
s
p
ar
en
cy
v
alu
e
o
f
th
e
ed
ib
le
f
ilm
f
r
o
m
th
is
r
esear
ch
is
d
u
e
to
th
e
m
ag
en
ta
co
lo
r
o
f
R
DFPE.
I
n
ad
d
itio
n
to
th
e
co
lo
r
o
f
t
h
e
r
aw
m
ater
ial,
th
e
tr
an
s
p
ar
en
cy
o
f
ed
i
b
le
f
ilm
is
a
ls
o
af
f
ec
ted
b
y
th
e
th
ick
n
ess
.
T
h
e
d
ata
in
T
a
b
le
1
s
h
o
ws
a
co
r
r
elatio
n
b
etwe
en
t
h
ick
n
ess
an
d
tr
an
s
p
ar
e
n
cy
,
w
h
er
e
th
e
g
r
ea
ter
th
e
th
ick
n
ess
v
alu
e,
th
e
s
m
aller
th
e
t
r
an
s
p
ar
en
cy
v
alu
e.
3
.
3
.
So
lub
ility
o
f
edibl
e
f
ilm
s
So
lu
b
ilit
y
in
wate
r
is
o
n
e
o
f
t
h
e
p
ar
am
eter
s
to
ass
ess
th
e
f
ilm
'
s
r
es
is
tan
ce
to
wate
r
.
Of
co
u
r
s
e,
a
f
ilm
th
at
d
o
es
n
o
t
ea
s
ily
d
is
in
teg
r
at
e
wh
en
in
ter
ac
tin
g
with
wate
r
is
d
esire
d
.
T
h
e
s
o
lu
b
ilit
y
o
f
R
DFPE
ed
ib
le
f
ilm
s
d
ec
r
ea
s
ed
s
ig
n
if
ican
tl
y
alo
n
g
with
th
e
in
c
r
ea
s
e
o
f
C
MC
an
d
SP
I
(
T
a
b
le
1
)
.
T
h
e
h
ig
h
est
v
alu
e
o
f
s
o
lu
b
ilit
y
was
s
am
p
le
P1
an
d
th
er
e
was
n
o
s
ig
n
if
ican
t
d
ec
r
ea
s
e
b
etwe
en
s
am
p
le
s
P1
,
P2
,
an
d
P3
.
T
h
e
ad
d
itio
n
o
f
C
MC
in
R
DFPE
ed
ib
le
f
ilm
d
id
n
o
t
s
ig
n
if
ican
tly
af
f
ec
t
th
e
s
o
lu
b
ilit
y
v
alu
e.
Af
ter
SP
I
was
ad
d
ed
to
e
d
ib
le
f
ilm
f
r
o
m
R
DFPE
th
e
d
ec
r
ea
s
e
wa
s
s
ig
n
if
ican
t.
T
h
er
e
was
a
s
ig
n
if
ican
t
d
ec
r
ea
s
e
b
etwe
en
s
am
p
le
s
P1
,
P4
,
an
d
P5
.
T
h
e
p
r
esen
ce
o
f
am
in
o
ac
id
s
f
r
o
m
SP
I
p
r
o
b
ab
l
y
f
o
r
m
ed
a
n
io
n
ic
b
o
n
d
with
p
ec
tin
th
at
i
n
cr
ea
s
es
m
o
lecu
lar
d
en
s
ity
an
d
r
esu
lt
s
in
lo
wer
s
o
lu
b
ilit
y
[
2
0
]
.
I
n
ad
d
itio
n
,
cr
o
s
s
-
lin
k
in
g
b
etwe
en
C
MC
an
d
S
PI
m
ig
h
t
o
cc
u
r
d
u
e
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2252
-
8
8
1
4
I
n
t J Ad
v
Ap
p
l Sci
,
Vo
l.
1
4
,
No
.
1
,
Ma
r
c
h
2
0
2
5
:
164
-
1
7
4
168
to
th
e
Ma
illar
d
r
ea
ctio
n
d
u
r
i
n
g
th
e
f
o
r
m
atio
n
o
f
ed
ib
le
f
ilm
g
el
[
3
3
]
,
wh
er
e
it
ca
n
i
n
cr
ea
s
e
th
e
wate
r
r
esis
tan
ce
p
r
o
p
er
ties
[
3
4
]
.
T
h
e
in
ter
ac
tio
n
b
etwe
en
C
MC
an
d
p
ec
tin
f
r
o
m
R
DFPE
m
ay
h
ap
p
e
n
,
b
u
t
th
e
in
ter
ac
tio
n
is
u
s
u
ally
s
tr
en
g
t
h
en
ed
b
y
C
a
2+
.
T
h
e
r
esear
ch
o
f
r
ef
e
r
en
ce
s
h
o
we
d
th
at
th
e
r
e
is
n
o
s
ig
n
if
ican
t
ef
f
ec
t o
f
p
ec
tin
ad
d
itio
n
o
n
th
e
wate
r
s
o
lu
b
ilit
y
o
f
C
MC f
ilm
s
[
2
2
]
with
o
u
t Ca
2+
as
a
lin
k
er
ag
en
t.
So
lu
b
ilit
y
is
n
o
t
o
n
ly
in
f
lu
en
c
ed
b
y
th
e
in
ter
ac
tio
n
o
f
th
e
m
a
cr
o
m
o
lecu
les
b
u
t
also
b
y
R
DFPE
ed
ib
le
f
ilm
th
ick
n
ess
.
T
h
e
m
o
r
e
p
o
l
y
m
er
s
th
at
co
m
p
o
s
ed
ed
ib
le
f
ilm
m
atr
ix
r
esu
lted
in
th
ick
er
f
ilm
[
3
0
]
,
[
3
1
]
.
Alth
o
u
g
h
n
o
t a
lway
s
,
th
e
th
ic
k
er
th
e
ed
i
b
le
f
ilm
,
th
e
less
s
o
lu
b
le
it is
.
3
.
4
.
T
ens
ile
s
t
re
ng
t
h o
f
edibl
e
f
ilm
s
T
h
e
ten
s
ile
s
tr
en
g
th
v
alu
e
o
f
ed
ib
le
f
ilm
s
f
r
o
m
R
DFPE
in
th
is
r
esear
ch
was
h
ig
h
er
th
a
n
th
e
ed
ib
le
f
ilm
f
r
o
m
d
r
a
g
o
n
f
r
u
it
p
ee
l
p
e
ctin
alo
n
e
f
r
o
m
th
e
s
tu
d
y
o
f
[
1
4
]
,
wh
ich
was
0
.
0
5
-
0
.
1
4
M
P
a.
T
h
e
ed
ib
le
f
ilm
s
in
th
is
r
esear
ch
wer
e
ad
d
ed
with
C
M
C
an
d
SP
I
,
b
esid
e
th
e
wh
o
le
ex
tr
ac
t
was
u
s
ed
wh
er
e
th
e
ex
tr
ac
t
co
n
tain
ed
n
o
t
o
n
ly
p
ec
tin
b
u
t a
ll
co
m
p
o
n
en
ts
o
f
R
DFP.
T
h
e
m
ain
m
ac
r
o
m
o
lecu
lar
co
m
p
o
n
en
ts
in
R
DFPE
ar
e
p
ec
tin
an
d
p
o
ly
p
h
en
o
ls
[
1
9
]
.
Po
ly
p
h
en
o
ls
in
R
DFPE
al
s
o
p
lay
a
r
o
le
in
p
ec
tin
-
SPI
-
C
MC
m
ac
r
o
m
o
lecu
lar
in
ter
ac
tio
n
s
.
T
h
er
e
h
as
b
ee
n
n
o
r
e
s
ea
r
ch
th
at
d
ev
elo
p
ed
th
e
R
DF
PE
as
a
wh
o
le
b
e
an
ed
ib
le
f
ilm
r
aw
m
ater
ial.
T
h
e
m
ec
h
an
ical
p
r
o
p
er
ties
o
f
f
ilm
s
ca
n
b
e
e
n
h
an
ce
d
b
y
p
h
ase
co
m
p
atib
ilit
y
g
en
er
ated
b
y
m
ac
r
o
m
o
lecu
le
i
n
ter
ac
tio
n
s
[
3
5
]
.
T
ab
le
1
s
h
o
ws,
th
at
th
e
a
d
d
it
io
n
o
f
5
m
l
o
f
5
%
w/v
C
MC
s
o
lu
tio
n
to
R
DFPE
ed
ib
le
f
ilm
d
id
n
o
t
in
cr
ea
s
e
ten
s
ile
s
tr
en
g
th
s
ig
n
i
f
ican
tly
,
b
u
t
1
0
m
l
C
MC
s
o
lu
tio
n
s
ig
n
if
ican
tly
in
cr
ea
s
ed
ten
s
ile
s
tr
en
g
th
.
T
h
e
R
DFPE
f
ilm
co
n
tain
ed
SP
I
,
t
h
er
e
w
as
a
s
ig
n
if
ican
t
in
cr
ea
s
e
as
a
r
esp
o
n
s
e
to
C
MC
ad
d
it
io
n
.
T
h
e
i
n
cr
ea
s
e
in
ten
s
ile
s
tr
en
g
th
was
4
1
.
6
%
f
o
r
1
0
m
l
C
MC
s
o
lu
tio
n
an
d
1
2
9
.
2
%
f
o
r
2
0
m
l
C
MC.
I
t
s
ee
m
s
m
ac
r
o
m
o
lecu
lar
in
ter
ac
tio
n
s
b
etwe
en
R
DFPE
with
C
MC a
n
d
SP
I
s
tr
en
g
th
en
th
e
ed
ib
le
f
ilm
m
atr
ix
.
3
.
5
.
E
lo
ng
a
t
i
o
n o
f
edibl
e
f
ilm
s
T
h
e
elo
n
g
atio
n
v
alu
e
o
f
ed
ib
l
e
f
ilm
f
r
o
m
R
DFPE
with
th
e
ad
d
itio
n
o
f
C
MC
an
d
SP
I
r
an
g
ed
f
r
o
m
1
0
.
8
3
±
0
.
8
3
to
2
0
.
8
3
±
2
.
2
0
%.
T
h
er
e
is
n
o
elo
n
g
atio
n
d
ata
f
r
o
m
p
r
ev
io
u
s
r
esear
ch
in
ed
ib
l
e
f
ilm
f
r
o
m
p
ec
tin
o
f
d
r
ag
o
n
f
r
u
it
p
ee
l.
T
h
e
ad
d
itio
n
o
f
C
MC
an
d
SP
I
h
as
s
ig
n
if
ican
tly
d
ec
r
ea
s
ed
elo
n
g
atio
n
.
T
ab
le
1
s
h
o
ws
th
at
th
e
d
ec
r
ea
s
e
in
elo
n
g
atio
n
wa
s
s
ig
n
if
ican
t
f
o
r
all
lev
el
s
o
f
C
MC
an
d
SP
I
ad
d
itio
n
.
T
h
e
e
lo
n
g
atio
n
v
alu
e
was
in
v
er
s
e
to
te
n
s
ile
s
tr
en
g
th
b
e
ca
u
s
e
th
e
m
o
r
e
d
i
f
f
icu
lt
-
to
-
b
r
ea
k
f
ilm
s
ar
e
u
s
u
ally
less
f
l
ex
ib
le
[
3
0
]
.
Ma
n
y
r
esear
ch
e
r
s
h
av
e
s
im
ilar
r
esu
lt
s
[
3
2
]
,
[
3
6
]
,
[
3
7
]
.
3
.
6
.
T
o
t
a
l po
ly
ph
eno
l c
o
nte
nt
a
nd
a
ntio
x
ida
nt
a
ct
iv
it
y
o
f
edibl
e
f
ilm
s
Me
asu
r
em
en
t
o
f
t
o
tal
p
o
ly
p
h
en
o
ls
r
elate
d
to
a
n
tio
x
id
an
t
a
ctiv
ity
.
Acc
o
r
d
in
g
to
C
h
ia
a
n
d
C
h
o
n
g
[
1
1
]
,
th
e
d
o
m
in
an
t
an
tio
x
id
a
n
t
co
m
p
o
u
n
d
in
R
DFPE
is
to
tal
p
o
ly
p
h
en
o
l.
T
h
e
C
MC
an
d
SP
I
wer
e
ad
d
ed
to
R
DFPE
f
ilm
s
an
d
th
en
h
ea
t
ed
f
o
r
g
el
f
o
r
m
atio
n
.
T
h
e
m
ix
in
g
an
d
h
ea
tin
g
p
r
o
ce
s
s
d
u
r
in
g
e
d
ib
le
f
ilm
p
r
ep
ar
atio
n
p
o
s
s
ib
ly
m
ad
e
p
o
ly
p
h
en
o
l
d
eg
r
ad
e
d
.
Acc
o
r
d
in
g
to
Vo
lf
et
a
l.
[
3
8
]
,
p
h
en
o
lics
ar
e
g
en
er
ally
n
o
t
r
esis
tan
t
to
h
ig
h
tem
p
er
atu
r
es
an
d
m
ay
u
n
d
er
g
o
th
er
m
al
d
eg
r
a
d
atio
n
an
d
p
o
ly
m
er
izatio
n
with
m
ac
r
o
m
o
lecu
les.
T
h
e
to
tal
p
o
ly
p
h
e
n
o
l
co
n
ten
t
an
d
an
tio
x
id
an
t
ac
tiv
ity
o
f
ed
ib
le
f
ilm
f
r
o
m
R
DFPE
with
v
ar
iatio
n
s
o
f
C
MC a
n
d
SP
I
w
er
e
p
r
ese
n
ted
in
T
ab
le
2
.
T
ab
le
2
.
T
h
e
to
tal
p
o
l
y
p
h
e
n
o
l
an
d
an
tio
x
id
an
t a
ctiv
ity
o
f
ed
i
b
le
f
ilm
f
r
o
m
R
DFPE
with
th
e
ad
d
itio
n
o
f
C
MC a
n
d
SP
I
S
a
mp
l
e
(
R
D
F
P
E+
1
0
%
w
/
v
C
M
C
+
1
0
%
w
/
v
S
P
I
)
To
t
a
l
p
o
l
y
p
h
e
n
o
l
(
m
g
G
A
E/
g
r
)
A
n
t
i
o
x
i
d
a
n
t
a
c
t
i
v
i
t
y
(
%)
P
1
(
7
5
ml
+
0
ml
+
0
ml
)
1
4
.
9
9
±
0
.
1
1
b
2
4
.
2
5
±
0
.
5
7
b
P
2
(
7
5
ml
+
1
0
ml
+
0
ml
)
1
6
.
1
6
±
0
.
4
7
c
2
6
.
0
2
±
0
.
8
8
c
P
3
(
7
5
ml
+
2
0
ml
+
0
ml
)
1
7
.
8
5
±
0
.
2
9
d
2
8
.
0
7
±
0
.
4
1
d
P
4
(
7
5
ml
+
1
0
ml
+
5
0
ml
)
1
3
.
8
4
±
0
.
0
7
a
1
8
.
1
9
±
0
.
6
5
a
P
5
(
7
5
ml
+
2
0
ml
+
5
0
ml
)
1
4
.
2
1
±
0
.
1
4
a
b
1
8
.
8
4
±
0
.
7
3
a
T
h
e
to
tal
p
o
ly
p
h
en
o
l
c
o
n
ten
t
o
f
ed
ib
le
f
ilm
s
r
an
g
e
d
f
r
o
m
1
3
.
8
4
±
0
.
0
7
to
1
7
.
8
5
±
0
.
2
9
m
g
GAE
/g
r
.
T
h
er
e
was
a
s
ig
n
if
ican
t
in
cr
ea
s
e
in
th
e
p
o
ly
p
h
e
n
o
l
co
n
te
n
t
an
d
an
tio
x
id
a
n
t
ac
tiv
ity
wh
en
C
MC
was
ad
d
ed
to
R
DFPE
ed
ib
le
f
ilm
.
On
t
h
e
o
p
p
o
s
ite,
th
er
e
was
a
s
ig
n
if
ica
n
t
d
ec
r
ea
s
e
in
p
o
ly
p
h
en
o
l
an
d
an
tio
x
id
an
t
ac
tiv
ity
o
n
R
DFPE
f
ilm
s
af
ter
SP
I
was
ad
d
ed
.
T
h
e
d
ec
r
ea
s
e
in
to
tal
p
o
ly
p
h
en
o
l
co
n
te
n
t
wa
s
lik
ely
d
u
e
to
th
e
in
ter
ac
tio
n
b
etwe
en
p
o
ly
p
h
e
n
o
ls
an
d
p
r
o
tein
s
,
w
h
er
e
ac
c
o
r
d
in
g
to
L
e
B
o
u
r
v
ellec
an
d
R
en
ar
d
[
3
9
]
,
th
e
p
r
o
tein
an
d
p
o
l
y
p
h
e
n
o
ls
will f
o
r
m
an
in
s
o
l
u
b
le
lig
an
d
.
T
h
is
m
ay
als
o
r
elate
to
a
lar
g
e
d
ec
r
ea
s
e
in
s
o
lu
b
ilit
y
(
T
ab
le
1
)
.
T
ab
le
1
also
s
h
o
ws
th
at
th
e
in
ter
ac
tio
n
n
o
t
o
n
ly
af
f
ec
ts
s
o
lu
b
ilit
y
b
u
t
also
in
cr
ea
s
es
ten
s
ile
s
tr
en
g
th
an
d
d
ec
r
ea
s
es
elo
n
g
atio
n
.
T
h
e
to
ta
l
p
o
ly
p
h
en
o
l
co
n
ten
t
in
R
DFPE
-
o
n
ly
ed
ib
le
f
ilm
was
1
4
.
9
9
±
0
.
1
1
m
g
GAE
/g
r
,
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J Ad
v
Ap
p
l Sci
I
SS
N:
2252
-
8
8
1
4
Dev
elo
p
men
t o
f a
n
tio
xid
a
tive
ed
ib
le
film fr
o
m
r
ed
d
r
a
g
o
n
fr
u
it p
ee
l e
xtra
ct
…
(
Tr
ia
n
a
Lin
d
r
ia
ti)
169
in
d
icatin
g
a
h
ig
h
to
tal
p
o
ly
p
h
en
o
l
co
n
ten
t.
B
ased
o
n
th
e
r
e
s
ea
r
ch
o
f
Kim
et
a
l.
[
4
0
]
,
th
e
R
DFPE
h
ad
a
to
tal
p
o
ly
p
h
en
o
l
co
n
te
n
t
o
f
1
8
.
1
6
±
0
.
4
8
m
g
GAE
/g
r
.
E
d
ib
le
f
ilm
s
f
r
o
m
R
DFPE
ar
e
p
o
s
s
i
b
le
to
d
ev
elo
p
as
an
tio
x
id
ativ
e
p
ac
k
ag
in
g
b
ec
a
u
s
e
o
f
th
eir
h
i
g
h
p
o
ly
p
h
e
n
o
l
co
n
ten
t.
E
x
t
r
ac
ts
o
f
r
ed
d
r
a
g
o
n
f
r
u
it
p
ee
l
ar
e
ca
teg
o
r
ized
as
s
tr
o
n
g
an
tio
x
i
d
an
t
s
[
4
1
]
.
T
h
e
an
tio
x
id
an
t
ac
ti
v
ity
o
f
ed
ib
le
f
ilm
s
was
1
8
.
1
9
±
0
.
6
6
to
2
8
.
0
7
±
0
.
4
1
%.
T
a
b
le
2
s
h
o
ws
th
e
an
tio
x
id
an
t d
ata
was in
lin
e
with
to
tal
p
o
ly
p
h
en
o
l w
h
er
e
1
0
% w/v
o
f
C
MC
s
ig
n
if
ican
tly
in
cr
ea
s
e
d
an
tio
x
i
d
a
n
t
ac
tiv
ity
.
Ho
wev
er
,
th
e
r
e
was a
s
ig
n
if
ican
t
d
ec
r
ea
s
e
in
a
n
tio
x
i
d
an
t a
ctiv
ity
af
ter
t
h
e
ad
d
itio
n
o
f
SP
I
.
Acc
o
r
d
in
g
to
R
o
s
ian
a
et
a
l.
[
4
2
]
,
t
h
e
R
DFP
h
ad
an
tio
x
id
a
n
t
ac
tiv
ity
o
f
8
3
.
4
8
±
1
.
0
2
%.
T
h
er
e
was
a
h
ig
h
d
ec
r
ea
s
e
in
an
tio
x
id
an
t
a
ctiv
ity
f
r
o
m
th
e
R
DFPE
-
to
-
R
DFPE
f
ilm
s
.
T
h
is
m
ay
b
e
d
u
e
to
th
e
d
eg
r
ad
atio
n
o
f
an
ti
o
x
id
an
t
co
m
p
o
n
e
n
ts
.
T
h
e
ar
e
m
an
y
o
th
er
an
tio
x
id
an
t
co
m
p
o
n
e
n
ts
th
an
p
o
l
y
p
h
en
o
l
in
R
DFP
.
T
h
e
an
tio
x
id
an
t
co
m
p
o
n
en
t
s
in
R
DFP
s
ar
e
v
itam
in
C
,
v
itam
in
E
,
v
itam
in
A,
ter
p
e
n
o
i
d
s
,
th
iam
in
e,
n
iacin
,
p
y
r
id
o
x
in
e,
c
o
b
alam
in
,
p
h
en
o
l
ic,
ca
r
o
ten
e,
a
n
d
p
h
y
to
al
b
u
m
i
n
.
3
.
7
.
T
he
m
ea
s
urem
ent
o
f
pe
ro
x
ide num
ber
o
f
pea
nu
t
o
il
s
T
h
e
in
h
i
b
itio
n
o
f
p
ea
n
u
t o
il
o
x
id
atio
n
was
an
o
th
er
m
eth
o
d
t
o
ev
alu
ate
th
e
an
tio
x
id
ativ
e
p
r
o
p
er
t
ies
o
f
ed
ib
le
f
ilm
s
.
T
h
e
p
ea
n
u
t
o
il
h
as
m
an
y
u
n
s
atu
r
ate
d
f
att
y
ac
i
d
s
th
at
ar
e
s
u
s
ce
p
tib
le
t
o
o
x
id
atio
n
[
4
3
]
.
Per
o
x
id
e
n
u
m
b
er
is
o
n
e
o
f
th
e
p
ar
am
et
er
s
th
at
d
escr
ib
e
th
e
o
x
id
atio
n
lev
el.
T
ab
le
3
s
h
o
ws
th
e
r
e
s
u
lt
o
f
th
e
p
er
o
x
id
e
n
u
m
b
er
m
ea
s
u
r
em
en
t.
T
ab
le
3
s
h
o
ws
th
at
R
DFPE
ed
ib
le
f
ilm
s
am
p
les
c
o
u
ld
in
h
i
b
it
th
e
p
e
r
o
x
i
d
e
n
u
m
b
er
o
f
p
ea
n
u
t
o
ils
.
Af
ter
1
4
d
a
y
s
,
th
e
p
ea
n
u
t
o
il
with
o
u
t
R
DFPE
f
ilm
h
ad
th
e
h
ig
h
est
p
er
o
x
id
e
n
u
m
b
er
,
wh
i
le
th
e
lo
west
was
p
ea
n
u
t
o
il
with
P3
(
R
DFPE
ed
ib
le
f
ilm
a
d
d
ed
with
2
0
m
l
o
f
5
%
w/v
C
MC).
On
t
h
e
1
1
th
s
to
r
ag
e
d
ay
,
p
ea
n
u
t
o
il
with
o
u
t
R
DFPE
f
ilm
s
h
a
d
p
er
o
x
id
e
n
u
m
b
er
v
alu
es
e
x
ce
ed
in
g
th
e
th
r
esh
o
ld
.
T
h
e
m
ax
im
u
m
p
e
r
o
x
i
d
e
n
u
m
b
er
allo
wed
b
y
th
e
I
n
d
o
n
esian
Natio
n
al
Stan
d
ar
d
B
u
r
ea
u
is
1
0
m
eq
O
2
/k
g
.
Ho
wev
er
,
o
n
th
e
1
4
th
s
to
r
ag
e
d
ay
,
all
p
ea
n
u
t o
il sam
p
les h
a
d
p
er
o
x
id
e
n
u
m
b
e
r
s
ex
ce
ed
in
g
1
0
m
e
q
O
2
/k
g
.
T
h
e
P3
R
DFPE
ed
ib
le
f
ilm
s
a
m
p
les h
ad
th
e
h
ig
h
est to
tal
p
o
ly
p
h
en
o
l a
n
d
an
tio
x
i
d
an
t a
ctiv
ity
.
T
h
is
is
th
e
r
ea
s
o
n
P3
h
a
d
th
e
h
ig
h
est
ab
ilit
y
to
in
h
ib
it
th
e
p
er
o
x
id
e
n
u
m
b
er
o
f
p
ea
n
u
t
o
ils
.
T
h
e
a
b
ilit
y
o
f
d
r
ag
o
n
f
r
u
it
p
ee
l
an
tio
x
id
a
n
t
s
to
in
h
ib
it
o
x
id
atio
n
ha
s
b
ee
n
p
r
o
v
en
in
f
o
o
d
p
r
o
d
u
cts
f
o
r
e
x
am
p
le
p
astries
[
4
4
]
an
d
ch
ick
en
n
u
g
g
ets
[
4
5
]
.
T
h
e
r
esu
lts
o
f
p
r
ev
io
u
s
r
esear
ch
[
2
7
]
h
ad
also
s
h
o
wn
th
e
ab
ilit
y
o
f
ed
i
b
le
f
il
m
s
with
tea
ex
tr
ac
ts
th
at
ar
e
r
ich
in
p
o
ly
p
h
en
o
ls
to
in
h
ib
it
p
ea
n
u
t
o
il
o
x
id
atio
n
.
T
h
e
r
esu
lt
o
f
th
e
m
ea
s
u
r
em
en
t
o
f
p
ea
n
u
t
o
ils
p
er
o
x
id
e
n
u
m
b
er
s
h
o
we
d
th
at
R
DFPE
ed
ib
le
f
ilm
s
h
ad
th
e
p
o
ten
tial to
b
e
ap
p
lied
in
h
ig
h
-
f
at
f
o
o
d
p
r
o
d
u
ct
s
.
T
ab
le
3
.
Per
o
x
id
e
n
u
m
b
er
o
f
p
ea
n
u
t o
ils
d
u
r
i
n
g
1
4
d
a
y
s
o
f
s
to
r
ag
e
at
5
0
°
C
S
a
mp
l
e
P
e
r
o
x
i
d
e
n
u
mb
e
r
o
f
p
e
a
n
u
t
o
i
l
me
q
O
2
/
k
g
D
a
y
4
D
a
y
7
D
a
y
9
D
a
y
1
1
D
a
y
1
4
P
e
a
n
u
t
O
i
l
(
c
o
n
t
r
o
l
)
4
.
0
5
f
5
.
9
4
f
8
.
9
7
d
1
4
.
2
8
d
2
3
.
2
2
d
P
e
a
n
u
t
O
i
l
w
i
t
h
P
1
2
.
9
9
c
3
.
4
4
c
5
.
3
3
c
8
.
2
1
c
1
4
.
7
2
b
c
P
e
a
n
u
t
O
i
l
w
i
t
h
P
2
2
.
6
3
b
3
.
0
2
b
4
.
9
0
b
7
.
8
6
b
1
3
.
8
8
a
b
P
e
a
n
u
t
O
i
l
w
i
t
h
P
3
2
.
4
0
a
2
.
7
1
a
4
.
0
9
a
6
.
9
3
a
1
3
.
6
7
a
P
e
a
n
u
t
O
i
l
w
i
t
h
P
4
3
.
8
6
e
4
.
3
7
e
5
.
6
2
c
8
.
4
8
c
1
5
.
5
4
c
P
e
a
n
u
t
O
i
l
w
i
t
h
P
5
3
.
4
8
d
4
.
1
0
d
5
.
3
7
c
8
.
2
6
b
c
1
5
.
1
9
c
3
.
8
.
I
dentif
ica
t
io
n o
f
f
un
ct
io
na
l g
ro
up
s
o
f
edibl
e
f
ilm
ba
s
ed
o
n F
T
I
R
FTI
R
was
co
n
d
u
cted
to
id
en
tify
th
e
f
u
n
ctio
n
al
g
r
o
u
p
s
o
f
t
h
e
co
m
p
o
u
n
d
s
in
th
e
ed
i
b
le
f
ilm
.
E
ac
h
p
ea
k
in
th
e
FTI
R
s
p
ec
tr
u
m
s
h
o
ws
th
e
ab
s
o
r
p
tio
n
o
f
in
f
r
ar
e
d
r
ad
iatio
n
b
y
ce
r
tain
f
u
n
ctio
n
a
l
g
r
o
u
p
s
[
4
6
]
.
T
h
e
FTI
R
s
p
ec
tr
u
m
o
f
R
DFPE
ed
ib
le
f
ilm
s
am
p
les ca
n
b
e
s
ee
n
i
n
Fig
u
r
e
2
.
T
h
e
ab
s
o
r
p
tio
n
b
an
d
s
o
f
C
MC
wer
e
in
th
e
r
an
g
es
3
4
8
0
-
3
4
4
0
,
3
2
6
0
-
3
2
7
0
,
an
d
2
9
6
0
-
2
8
7
8
cm
-
1
ar
e
p
ea
k
s
o
f
th
e
-
h
y
d
r
o
x
id
e
(
OH
)
,
-
ca
r
b
o
x
y
late
an
i
o
n
(
C
OO
)
,
an
d
th
e
-
h
y
d
r
o
ca
r
b
o
n
(
CH
)
s
tr
etch
in
g
.
T
h
e
FTI
R
s
p
ec
tr
u
m
o
f
p
u
r
e
SP
I
p
o
wd
er
s
h
o
wed
th
e
ab
s
o
r
p
tio
n
b
a
n
d
a
t
3
2
9
4
,
1
6
3
6
-
1
6
8
0
,
an
d
1
5
3
3
-
1
5
5
9
c
m
-
1
r
ev
ea
led
f
r
o
m
h
y
d
r
o
g
en
b
o
n
d
in
g
b
etwe
en
p
r
o
tein
c
h
ain
s
an
d
m
o
is
tu
r
e
in
th
e
p
r
o
tein
,
-
n
ih
o
n
iu
m
(
NH
)
b
an
d
s
o
f
a
m
id
e
I
an
d
am
id
e
I
I
r
esp
ec
tiv
ely
[
3
3
]
.
T
h
e
s
p
ec
tr
u
m
o
f
p
u
r
e
p
ec
t
in
s
h
o
wed
th
e
b
r
o
ad
an
d
in
ten
s
e
ab
s
o
r
p
tio
n
p
ea
k
ar
o
u
n
d
3
4
0
0
,
2
9
4
0
,
1
7
3
7
,
a
n
d
1
6
0
4
c
m
-
1
wh
ich
was
th
e
s
tr
etch
in
g
v
ib
r
atio
n
o
f
-
OH
g
r
o
u
p
s
d
u
e
t
o
th
e
in
ter
-
an
d
in
tr
a
-
m
o
lecu
lar
h
y
d
r
o
g
en
b
o
n
d
in
g
,
s
tr
etch
in
g
v
ib
r
atio
n
s
o
f
C
H
g
r
o
u
p
s
,
ester
s
tr
etch
in
g
v
ib
r
atio
n
s
an
d
s
tr
etch
in
g
v
ib
r
atio
n
s
o
f
th
e
-
C
OO
[
2
2
]
.
T
h
e
s
p
ec
tr
a
o
f
ed
i
b
le
f
ilm
f
r
o
m
R
DFPE
(
P1
)
s
h
o
we
d
a
d
if
f
er
en
t
s
p
ec
tr
a
p
atter
n
co
m
p
ar
e
d
with
t
h
e
p
ec
tin
-
o
n
ly
e
d
ib
le
f
ilm
in
th
e
s
tu
d
y
[
2
2
]
,
wh
er
e
th
er
e
was
a
s
h
if
t
o
f
-
OH
v
ib
r
atio
n
al
m
o
d
es
to
th
e
lo
wer
v
alu
es
3
3
4
0
p
r
o
b
ab
ly
b
ec
au
s
e
th
e
b
ased
m
ater
ials
o
f
ed
ib
le
f
ilm
s
in
th
is
r
esear
ch
was
n
o
t
n
ea
t
p
ec
tin
b
u
t
th
e
h
o
le
R
DFPE
th
at
was
r
ich
in
p
ec
tin
an
d
p
o
ly
p
h
en
o
l.
T
h
e
-
O
H
g
r
o
u
p
o
f
p
o
ly
p
h
en
o
l
p
lay
s
a
r
o
le
in
s
h
if
tin
g
th
e
p
ea
k
o
f
FTI
R
in
th
e
-
OH
g
r
o
u
p
r
eg
io
n
.
I
n
ad
d
itio
n
,
th
e
P1
s
p
ec
tr
u
m
s
h
o
ws
th
e
ab
s
en
ce
o
f
p
ea
k
s
in
th
e
1
7
3
7
an
d
1
6
0
4
cm
-
1
r
eg
io
n
s
wh
ich
ar
e
p
ea
k
s
o
f
ester
s
tr
etch
in
g
v
ib
r
atio
n
s
an
d
s
tr
etch
in
g
v
ib
r
atio
n
s
o
f
th
e
C
OO
o
f
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2252
-
8
8
1
4
I
n
t J Ad
v
Ap
p
l Sci
,
Vo
l.
1
4
,
No
.
1
,
Ma
r
c
h
2
0
2
5
:
164
-
1
7
4
170
th
e
p
ec
tin
m
o
lecu
le.
Ho
we
v
er
,
it
s
h
o
ws
in
ten
s
iv
e
p
ea
k
s
at
wav
elen
g
th
s
o
f
1
5
9
8
a
n
d
1
0
3
3
.
5
6
cm
-
1
.
T
h
e
p
ea
k
at
a
wav
elen
g
th
o
f
1
0
3
3
.
5
6
c
m
-
1
o
f
th
e
P1
s
p
ec
tr
u
m
p
r
o
b
ab
ly
is
th
e
p
ea
k
o
f
th
e
g
ly
ce
r
o
l
m
o
lecu
le.
Acc
o
r
d
i
n
g
to
Gu
er
r
er
o
[
4
7
]
,
th
e
s
p
ec
tr
u
m
o
f
g
ly
ce
r
o
l
will
ap
p
ea
r
i
n
t
h
e
wav
elen
g
th
r
eg
i
o
n
8
0
0
-
1
1
5
0
cm
-
1
.
W
h
er
ei
n
th
e
p
ea
k
at
a
wav
elen
g
th
o
f
1
5
9
8
cm
-
1
is
s
tr
etch
in
g
v
ib
r
atio
n
s
o
f
th
e
C
OO
o
f
th
e
p
ec
tin
m
o
lecu
le
wh
ich
s
h
if
ted
to
a
lo
wer
wav
ele
n
g
th
.
T
h
e
d
is
ap
p
ea
r
an
ce
o
f
th
e
p
ea
k
at
a
wav
e
len
g
th
o
f
1
7
3
7
c
m
-
1
is
p
r
o
b
ab
ly
b
ec
a
u
s
e
p
ec
ti
n
f
r
o
m
d
r
ag
o
n
f
r
u
it
p
ee
ls
h
as
a
lo
w
d
eg
r
ee
o
f
ester
if
icatio
n
[
4
8
]
wh
ich
wi
ll
in
ter
ac
t
with
o
th
er
m
ac
r
o
m
o
lecu
les
in
R
DFPE.
T
h
e
s
p
ec
tr
a
o
f
ed
ib
le
f
ilm
f
r
o
m
R
DFPE
with
1
0
m
l
ad
d
itio
n
o
f
5
%
(
w/v
)
o
f
C
MC
(
P2
)
s
h
o
w
a
n
ew
p
ea
k
at
2
8
8
7
.
7
4
c
m
-
1
,
wh
ich
was
in
d
icate
d
-
C
H
s
tr
etch
in
g
o
f
C
MC
m
o
lecu
le.
C
o
m
p
ar
ed
to
th
e
P1
s
p
ec
tr
u
m
,
th
er
e
ar
e
two
m
is
s
in
g
p
ea
k
s
at
wav
elen
g
th
1
1
4
2
.
8
1
an
d
8
8
8
.
1
3
cm
-
1
,
w
h
ich
wer
e
in
d
icate
d
by
th
e
s
y
m
m
etr
ic
s
tr
etch
in
g
v
ib
r
atio
n
s
o
f
C
-
O
-
C
an
d
C
-
OH
o
f
th
e
p
ec
tin
m
o
lecu
le.
T
h
is
in
d
icate
s
th
at
th
e
in
ter
ac
tio
n
o
f
C
MC
an
d
p
ec
tin
m
ac
r
o
m
o
lecu
les
s
tr
en
g
th
en
s
th
e
-
C
H
s
tr
etch
in
g
o
f
C
MC
m
o
lecu
le
an
d
elim
in
ates
th
e
s
y
m
m
etr
ic
s
tr
etch
in
g
v
ib
r
atio
n
s
o
f
C
-
O
-
C
an
d
C
-
OH
o
f
p
ec
tin
m
o
lecu
le.
Dif
f
er
en
t
in
ter
ac
tio
n
s
ar
e
s
h
o
wn
in
t
h
e
ad
d
itio
n
o
f
2
0
m
l
o
f
5
%
(
w/v
)
o
f
C
MC,
wh
ich
was
s
h
o
w
n
in
th
e
P3
s
p
ec
tr
u
m
.
T
h
er
e
ar
e
m
is
s
in
g
p
e
ak
s
at
wav
elen
g
t
h
s
of
2
8
8
7
.
7
4
a
n
d
1
3
7
1
.
4
4
c
m
-
1
wh
ich
in
d
icate
d
-
C
H
s
tr
etch
in
g
an
d
-
OH
g
r
o
u
p
o
f
th
e
C
MC
m
o
lecu
le.
T
h
is
in
d
icate
s
d
if
f
er
en
t m
ac
r
o
m
o
lecu
lar
in
ter
ac
tio
n
s
at
d
if
f
er
en
t c
o
m
p
o
s
itio
n
s
.
T
h
e
s
p
ec
tr
u
m
p
atter
n
s
o
f
s
am
p
les
P4
an
d
P5
ar
e
th
e
s
am
e,
wh
er
e
b
o
t
h
R
DFPE
ed
ib
le
f
ilm
s
am
p
les
ar
e
ad
d
e
d
with
5
0
m
l
o
f
SP
I
1
0
%
w/v
,
b
u
t
b
o
th
h
av
e
d
if
f
e
r
en
t
ad
d
itio
n
s
o
f
C
MC.
T
h
e
a
d
d
itio
n
o
f
C
MC
in
s
am
p
le
P4
was
1
0
m
l
wh
ile
s
a
m
p
le
P5
was
2
0
ml
.
C
o
m
p
ar
ed
with
a
s
p
ec
tr
u
m
o
f
P2
an
d
P3
,
th
er
e
w
as
a
n
ew
p
ea
k
at
t
h
e
ar
ea
o
f
2
8
5
5
,
1
7
4
3
,
1
6
3
3
,
an
d
1
5
5
6
cm
-
1
.
Acc
o
r
d
in
g
to
Xu
a
n
d
L
iu
[
4
9
]
,
th
e
p
r
im
ar
y
ch
ar
ac
ter
is
tic
p
ea
k
s
o
f
SP
I
wer
e
1
6
5
4
cm
-
1
(
am
id
e
I
,
C
=O
s
tr
etch
in
g
)
an
d
1
5
3
8
cm
-
1
(
am
id
e
I
I
,
N−
H
b
en
d
in
g
)
.
T
h
e
p
ea
k
at
1
6
3
3
a
n
d
1
5
5
6
cm
-
1
is
p
r
o
b
ab
l
y
th
e
p
ea
k
o
f
SP
I
th
at
s
h
if
t
s
b
ec
a
u
s
e
o
f
m
ac
r
o
m
o
lecu
le
in
ter
ac
tio
n
in
th
e
R
DFPE.
T
h
e
p
ea
k
at
t
h
e
a
r
ea
2
8
5
5
cm
-
1
is
th
e
-
C
H
s
tr
etch
in
g
o
f
t
h
e
C
MC
m
o
lecu
le.
Acc
o
r
d
in
g
to
Z
h
a
o
et
a
l.
[
5
0
]
,
th
e
p
ea
k
at
1
7
4
3
c
m
-
1
i
n
d
icat
es
C
=O
s
tr
etch
in
g
v
ib
r
atio
n
w
h
ich
ca
n
b
e
u
s
ed
to
ch
ar
ac
ter
ize
ch
an
g
es
in
h
y
d
r
o
g
en
b
o
n
d
in
g
.
C
o
m
p
a
r
ed
with
a
s
p
ec
tr
u
m
o
f
P2
an
d
P3
th
er
e
ar
e
m
is
s
in
g
p
ea
k
s
in
th
e
s
p
ec
tr
u
m
o
f
P4
an
d
P5
at
th
e
ar
ea
o
f
1
5
9
2
,
9
5
3
,
an
d
6
4
5
cm
-
1
th
at
in
d
icat
e
s
tr
etch
i
n
g
v
ib
r
atio
n
s
o
f
th
e
C
OO,
s
tr
etch
in
g
o
f
C
-
H
o
f
alk
an
e
an
d
v
ib
r
atio
n
o
f
C
=C
-
H
b
en
d
r
esp
ec
tiv
ely
.
C
o
m
p
ar
is
o
n
o
f
th
e
s
p
ec
tr
a
o
f
P1
,
P2
,
P3
,
P4
,
an
d
P5
s
h
o
wed
a
co
n
s
is
ten
t
p
ea
k
s
h
if
t
to
war
d
s
s
m
aller
wav
elen
g
th
s
in
th
e
h
y
d
r
o
x
y
l
g
r
o
u
p
r
e
g
io
n
.
T
h
is
s
h
o
ws
th
at
th
e
m
o
r
e
c
o
m
p
o
n
en
ts
o
f
th
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ed
ib
le
f
ilm
m
atr
ix
,
th
e
m
o
r
e
OH
g
r
o
u
p
s
,
an
d
th
e
m
o
r
e
in
ter
ac
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O
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p
s
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at
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s
e
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to
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th
e
lef
t.
Acc
o
r
d
in
g
to
T
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r
h
a
n
et
a
l.
[
5
1
]
,
th
e
p
r
esen
ce
o
f
a
h
y
d
r
o
g
en
-
b
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f
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T
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m
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d
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f
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if
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is
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Fig
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2
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FTI
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s
p
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ac
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ib
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f
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R
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with
a
v
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Dev
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171
4.
CO
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ha
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I
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ad
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it
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t
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x
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d
if
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t
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t
s
o
f
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an
d
SP
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ar
e
b
ec
au
s
e,
o
f
t
h
e
d
if
f
er
en
ce
s
o
f
m
ac
r
o
m
o
lec
u
le
in
ter
ac
tio
n
with
p
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tin
o
r
p
o
ly
p
h
e
n
o
l
in
R
DFPE.
T
h
e
in
ter
ac
tio
n
o
f
R
DFP
E
m
ac
r
o
m
o
lec
u
les
with
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w
as
b
etwe
en
p
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tin
C
MC,
wh
ich
s
tr
en
g
th
en
s
th
e
-
C
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s
tr
etch
in
g
an
d
-
OH
o
f
th
e
C
MC
m
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lecu
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an
d
elim
in
ates
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s
y
m
m
etr
ic
s
tr
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r
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s
o
f
C
-
O
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C
an
d
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OH
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f
th
e
p
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tin
m
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lecu
le.
T
h
er
e
wer
e
d
if
f
er
e
n
t
in
ter
ac
tio
n
s
wh
en
C
MC
h
ad
d
if
f
er
en
t
co
m
p
o
s
itio
n
s
.
T
h
e
in
ter
ac
tio
n
o
f
R
DFP
E
with
SP
I
w
as
b
etwe
en
p
o
ly
p
h
en
o
l
an
d
p
ec
tin
.
T
h
e
in
ter
ac
tio
n
o
f
SP
I
an
d
p
o
ly
p
h
en
o
l
ca
u
s
e
s
th
e
p
ea
k
v
ib
r
atio
n
o
f
b
e
n
ze
n
e
to
d
is
ap
p
ea
r
,
wh
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p
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tin
an
d
SP
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ca
u
s
e
th
e
p
ea
k
o
f
th
e
C
OO
g
r
o
u
p
to
d
is
ap
p
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r
.
ACK
NO
WL
E
DG
E
M
E
NT
S
Ou
r
r
esear
ch
was
s
u
p
p
o
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ted
f
in
an
cially
b
y
th
e
U
n
iv
e
r
s
ity
o
f
J
em
b
er
i
n
ter
n
al
g
r
an
t
th
r
o
u
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h
Ker
is
-
Dim
as’s
g
r
an
t p
r
o
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am
.
T
h
e
n
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m
b
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f
co
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tr
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s
is
4
2
4
1
/U
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5
.
3
.
1
/LT
/
2
0
2
3
.
RE
F
E
R
E
NC
E
S
[
1
]
H
.
C
h
e
n
e
t
a
l
.
,
“
D
e
v
e
l
o
p
i
n
g
e
d
i
b
l
e
s
t
a
r
c
h
f
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f
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s
o
n
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n
g
s
i
n
i
n
st
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n
t
n
o
o
d
l
e
s,
”
F
o
o
d
s
,
v
o
l
.
1
0
,
n
o
.
1
2
,
p
.
3
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0
5
,
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.
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1
,
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o
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0
.
3
3
9
0
/
f
o
o
d
s
1
0
1
2
3
1
0
5
.
[
2
]
T.
R
a
h
ma
d
i
P
u
t
r
i
,
A
.
A
d
h
i
t
a
sar
i
,
V
.
P
a
r
a
m
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t
a
,
M
.
E
n
d
y
Y
u
l
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a
n
t
o
,
a
n
d
H
.
D
w
i
A
r
i
y
a
n
t
o
,
“
Ef
f
e
c
t
o
f
d
i
f
f
e
r
e
n
t
st
a
r
c
h
o
n
t
h
e
c
h
a
r
a
c
t
e
r
i
s
t
i
c
s
o
f
e
d
i
b
l
e
f
i
l
m
a
s
f
u
n
c
t
i
o
n
a
l
p
a
c
k
a
g
i
n
g
i
n
f
r
e
sh
me
a
t
o
r
me
a
t
p
r
o
d
u
c
t
s:
a
r
e
v
i
e
w
,
”
M
a
t
e
r.
T
o
d
a
y
P
ro
c
.
,
v
o
l
.
8
7
,
p
p
.
1
9
2
–
1
9
9
,
2
0
2
3
,
d
o
i
:
1
0
.
1
0
1
6
/
j
.
ma
t
p
r
.
2
0
2
3
.
0
2
.
3
9
6
.
[
3
]
P
.
S
i
n
g
h
,
A
.
S
.
C
h
a
t
l
i
,
a
n
d
H
.
K
.
M
e
h
n
d
i
r
a
t
t
a
,
“
D
e
v
e
l
o
p
m
e
n
t
o
f
s
t
a
r
c
h
b
a
sed
e
d
i
b
l
e
f
i
l
ms,
”
I
n
t
.
J
.
D
e
v
.
R
e
s.
,
v
o
l
.
8
,
n
o
.
1
0
,
p
p
.
2
3
5
0
1
–
2
3
5
0
6
,
2
0
1
8
,
[
O
n
l
i
n
e
]
.
A
v
a
i
l
a
b
l
e
:
h
t
t
p
s:
/
/
w
w
w
.
j
o
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/
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i
ss
u
e
-
p
d
f
/
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4
4
5
1
.
p
d
f
[
4
]
T.
B
o
u
r
t
o
o
m,
“
R
e
v
i
e
w
a
r
t
i
c
l
e
e
d
i
b
l
e
p
r
o
t
e
i
n
f
i
l
ms
:
p
r
o
p
e
r
t
i
e
s e
n
h
a
n
c
e
me
n
t
,
”
I
n
t
.
F
o
o
d
Re
s.
J
.
,
v
o
l
.
1
6
,
p
p
.
1
–
9
,
2
0
0
9
,
[
O
n
l
i
n
e
]
.
A
v
a
i
l
a
b
l
e
:
h
t
t
p
s:
/
/
s
c
i
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n
t
i
f
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c
p
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f
l
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b
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a
r
y
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a
mb
-
w
e
l
l
n
e
ss
.
c
o
m/
w
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t
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n
t
/
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p
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s/
2
0
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4
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i
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ms
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e
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s
-
e
n
h
a
n
c
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me
n
t
.
p
d
f
[
5
]
V
.
M
i
h
a
l
c
a
e
t
a
l
.
,
“
P
r
o
t
e
i
n
-
b
a
s
e
d
f
i
l
m
s a
n
d
c
o
a
t
i
n
g
s fo
r
f
o
o
d
i
n
d
u
st
r
y
a
p
p
l
i
c
a
t
i
o
n
s,
”
P
o
l
y
m
e
rs (B
a
se
l
)
.
,
v
o
l
.
1
3
,
n
o
.
5
,
p
.
7
6
9
,
M
a
r
.
2
0
2
1
,
d
o
i
:
1
0
.
3
3
9
0
/
p
o
l
y
m
1
3
0
5
0
7
6
9
.
[
6
]
A
.
S
.
Y
a
s
h
w
a
n
t
,
P
.
K
a
s
h
y
a
p
,
a
n
d
G
.
G
o
k
s
e
n
,
“
R
e
c
e
n
t
a
d
v
a
n
c
e
s
i
n
t
h
e
i
m
p
r
o
v
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m
e
n
t
o
f
p
r
o
t
e
i
n
-
b
a
se
d
e
d
i
b
l
e
f
i
l
ms
t
h
r
o
u
g
h
n
o
n
-
t
h
e
r
mal
a
n
d
t
h
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r
m
a
l
t
e
c
h
n
i
q
u
e
s
,
”
Fo
o
d
B
i
o
s
c
i
.
,
v
o
l
.
5
5
,
p
.
1
0
3
0
3
2
,
O
c
t
.
2
0
2
3
,
d
o
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:
1
0
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1
0
1
6
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j
.
f
b
i
o
.
2
0
2
3
.
1
0
3
0
3
2
.
[
7
]
A
.
Z.
H
a
s
h
i
m,
“
E
x
t
r
a
c
t
i
o
n
a
n
d
c
h
a
r
a
c
t
e
r
i
z
a
t
i
o
n
o
f
p
e
c
t
i
n
f
r
o
m
d
r
a
g
o
n
f
r
u
i
t
(
h
y
l
o
c
e
r
e
n
s
p
o
l
y
r
h
i
z
u
s)
p
e
e
l
u
si
n
g
d
i
f
f
e
r
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n
t
c
o
n
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t
r
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