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. 2020 Jul 17;9(7):628. doi: 10.3390/antiox9070628

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