Table 5.
Correlation coefficients (p < 0.001) obtained between phenolic content and antioxidant assays in banana passion fruit.
Compounds | DPPH | ABTS | FRAP |
---|---|---|---|
Total phenolic compounds | 0.9987 | 0.9902 | 0.9835 |
HBA | −0.9913 | −0.9961 | −0.9925 |
HCA | 0.9930 | 0.9965 | 0.9938 |
Flavan-3-ols | 0.9931 | 0.9966 | 0.9936 |
Others | 0.9969 | 0.9963 | 0.9919 |