Phenolic Compounds and In Vitro Antibacterial and Antioxidant Activities of Three Tropic Fruits: Persimmon, Guava, and Sweetsop

Table 1

Content of phenolic compounds in the three fruits (mg/Kg).

Number	Phenolic compounds	Persimmon	Guava	Sweetsop
1	Gallic acid	377.11 ± 18.47	99.15 ± 1.62	256.52 ± 14.33
2	(+)-Catechin	125.29 ± 9.61	391.93 ± 15.08	144.06 ± 7.90
3	(−)-Epicatechin		58.43 ± 4.70
4	Chlorogenic acid			43.56 ± 3.72
5	Caffeic acid
6	Ferulic acid			186.05 ± 17.02
7	Quercetin	102.65 ± 4.96	122.23 ± 10.14	73.64 ± 2.43
8	Luteolin	48.97 ± 0.86	51.39 ± 3.44	73.12 ± 3.36
9	Kaempferol	29.16 ± 1.16	38.06 ± 2.00