Evaluation of Total Phenolic Contents and Antioxidant Activities of Skin and Pulp for Four Squash Varieties

Date of Award


Degree Type

Archival Copy

First Advisor

Emmanouil Apostolidis


The student will compare and evaluate four different varieties of squash for total phenolic content and antioxidant activities. Each squash will be analyzed using two different parts of the squash, the flesh and the skin. Our observations will provide a basic understanding on which of the four varieties and which part (skin or pulp) has a higher phenolic content and antioxidant activities.

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