1. Apak R, Guculu K, Ozyurek M, Karademir SE (2004) Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. J Agric Food Chem 52:7970–7981
2. Attri BL, Lal BB, Joshi VK (1998) Physico-chemical characteristics, sensory quality and storage behaviour of sand pear juice blended with temperate fruit juices/pulps. Indian Food Pack 52:36–42
3. Azizah AH, Wee KC, Azizah O, Azizah M (2009) Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato). Int Food Res J 16:45–51
4. Chang CC, Yang MH, Wen HM, Chern JC (2002) Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J Food Drug Anal 10:178–182
5. Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M (2009) Thermal Degradation kinetics of anthocyanins from Blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models. J Agric Food Chem 57:6285–6291