Antioxidant Properties of Brazilian Tropical Fruits by Correlation between Different Assays

Table 2

Results obtained by ILP, DPPH, TPC, Folin, HCA, and TAA assays of selected fruits.

Fruit	Abbreviation	ILP; IC50 (ppm)	DPPH; CE (mM)	TPC; CE (mM)	Folin; CE (mM)	HCA; (mg/L)	TAA; (mM)
Avocado	Av	240±20	0.1±0.01	1.06±0.05	1.99±0.04	56±6	3.1±0.2
Graviola	Gr	87±9	2.4±0.6	3.7±0.5	8.6±0.4	42±3	4.7±0.2
Jurubeba	Ju	60±8	0.9±0.3	7.8±0.5	36±2	3242±20	3.4±0.2
Mango Haden	MH	200±20	0.31±0.05	0.75±0.09	5.7±0.2	184±12	8.6±0.8
Mango Palmer	MP	240±20	0.89±0.01	1.21±0.05	4.5±0.3	80±9	5±1
Mango Tommy Atkins	MT	300±20	0.50±0.07	0.15±0.03	1.4±0.1	90±10	3.7±0.6
Pequi	Pe	500±50	0.1±0.01	0.5±0.1	7.9±0.2	66±7	2.4±0.3
Pitaya	Pi	1000±100	0.1±0.01	1.6±0.2	2.1±0.2	152±12	2.6±0.2
Siriguela	Si	44±4	8±1	3.2±0.1	34±5	264±23	4.7±0.3
Carambola	St	70±7	2.5±0.1	5.4±0.4	10.5±0.1	164±14	4.2±0.3
Tamarind	Ta	100±20	2.4±0.3	2.9±0.1	18.5±0.8	168±15	7±1
Umbu	Um	500±30	0.67±0.05	1.4±0.2	4.2±0.1	46.±3	1.5±0.2
Blackberry	Ba	109±6	3.0±0.2	2.66±0.06	8.4±0.1	203±19	4.4±0.6
Blueberry	Bu	41±7	3.4±0.1	2.8±0.1	7.8±0.5	350±25	3.0±0.1
Raspberry	Ra	77±9	4.2±0.1	2.7±0.1	21±1	101±9	3.7±0.3
Redcurrant	Re	56±2	3.4±0.4	3.9±0.4	10.0±0.1	180±12	4±0.4
Strawberry	Sw	38±4	4.1±0.3	3.04±0.09	10±3	190±13	6±1