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

Table 5

FRAP and TEAC results of phenolic compounds.

Phenolic compounds	FRAP (mmol Fe^2+/g)	TEAC (mmol Trolox/g)
Gallic acid	35.45 ± 1.46	23.56 ± 1.17
(+)-Catechin	13.41 ± 0.26	12.64 ± 0.18
(−)-Epicatechin	13.91 ± 0.12	13.00 ± 0.06
Chlorogenic acid	11.33 ± 0.22	4.10 ± 0.04
Ferulic acid	15.56 ± 0.36	13.19 ± 0.07
Quercetin	25.96 ± 0.06	13.32 ± 0.57
Luteolin	14.87 ± 0.60	5.22 ± 0.60
Kaempferol	15.90 ± 0.14	5.32 ± 0.02

Note: the result of FRAP and TEAC about ascorbic acid tested in this study is 12.66 ± 0.13 mmol /g and 5.42 ± 0.05 mmol Trolox/g, respectively.