Table 1: Total phenols, flavonoids and lipid soluble antioxidant capacity (CALT) for unripe (UR), about to ripe (AR) and ripe (RP) pineapple and orange fruitpulps. Mean values (n = 3).

Sample Total Phenols (mg/g) Flavonoids (mg/g) CALT (mmol/g)
Pineapple
UR 0.49 ± 0.01 0.03 ± 0.02 0.014 ± 0.01
AR 0.36 ± 0.03 0.01 ± 0.03 0.009 ± 0.02
RP 0.45 ± 0.02 0.03 ± 0.01 0.006 ± 0.02
Mean 0.43 0.02 0.010
SD 0.07 0.01 0.004
CV (%) 16.28 50.00 40.00
Orange
UR 0.66 ± 0.02 0.06 ± 0.01 0.022 ± 0.03
AR 0.63 ± 0.02 0.04 ± 0.01 0.016 ± 0.02
RP 0.64 ± 0.03 0.06 ± 0.02 0.015 ± 0.02
Mean 0.64 0.06 0.018
SD 0.02 0.01 0.004
CV (%) 3.13 16.60 22.22

UR = Unripe; AR = About to ripe; RP = Ripe; SD = Standard deviation; CV = Coefficient of variation in percentage.