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. 2017 Jul 24;6(3):59. doi: 10.3390/antiox6030059

Figure 6.

Figure 6

Principal component analysis of phytochemical content and antioxidant activity (red color) of fruits and vegetables before (black color) and after (blue color) storage during 15 days at 4 °C. TP = Total phenolics, Gal = Gallic acid, Pro = protocatechuic acid, Chl = chlorogenic acid, Caf = caffeic acid, Van = vanillic acid, Syr = syringic acid, p-Cou = para-coumaric acid, Fer = ferulic acid, Sin = sinapic acid, Sal = salicylic acid, Ell = ellagic, Cin = trans-cinnamic acid, Vit. C-DNP = Vitamin C estimated by DNP method, Vit. C-AOAC = Vitamin C estimated by AOAC method, Vit. C-DCPIP = Vitamin C estimated by DCPIP method, TA = Total anthocyanins, AA-DPPH = Antioxidant activity measured with DPPH, AA-ABTS = Antioxidant activity measured with ABTS, AA-FRAP = Antioxidant activity measured by FRAP.