Comparative and Correlational Evaluation of the Phytochemical Constituents and Antioxidant Activity of Musa sinensis L. and Musa paradisiaca L. Fruit Compartments (Musaceae)

Table 7

Correlation between phytochemical constituents and antioxidant activity of M. sinensis and M. paradisiaca flesh and peel compartments.

Pearson’s coefficient (r)
Antioxidant parameters	Total phenol	Total proanthocyanidin	Total flavonoid
IC50 DPPH Bf	−0.999	−0.938^ns	−0.998
IC50 DPPH Bp	−0.123^ns	−0.708^ns	−0.664^ns
IC50 DPPH Pf	−0.947^ns	−0.998^∗	−0.979^ns
IC50 DPPH Pp	−0.313^ns	0.473^ns	0.323^ns
IC50 ABTS Bf	−0.962^ns	−0.994^ns	−0.955^ns
IC50 ABTS Bp	0.919^ns	0.483^ns	0.534^ns
IC50 ABTS Pf	0.840^ns	0.664^ns	0.768^ns
IC50 ABTS Pp	0.203^ns	0.850^ns	0.753^ns
IC50 FRAP Bf	−0.092^ns	−0.462^ns	−0.067^ns
IC50 FRAP Bp	0.799^ns	0.260^ns	0.318^ns
IC50 FRAP Pf	0.690^ns	0.471^ns	0.597^ns
IC50 FRAP Pp	−0.866^ns	−0.946^ns	−0.986^ns

ns: nonsignificant; significance (). Bf: banana flesh; Bp: banana peel; Pf: plantain flesh; Pp: plantain peel.