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

Table 4

FRAP and TEAC results of the persimmon, guava, and sweetsop.

Fruit		FRAP (μmol /g)	TEAC (μmol Trolox/g)
Fresh	Persimmon	12.59 ± 0.55	5.10 ± 0.08
	Guava	26.07 ± 0.32	9.13 ± 0.42
	Sweetsop	34.37 ± 0.49	21.30 ± 0.92
Dried	Persimmon	51.50 ± 1.51	20.14 ± 0.97
	Guava	95.25 ± 3.99	31.91 ± 2.54
	Sweetsop	71.54 ± 2.69	37.32 ± 0.75