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Fig. 4 | Food Production, Processing and Nutrition

Fig. 4

From: A comparative study of chemical composition, phenolic compound profile and antioxidant activity of wild grown, field and greenhouse cultivated Physalis (P. alkekengi and P. peruviana)

Fig. 4

Correlation coefficients between phytochemicals and phenolic compounds on Physalis genotypes. VitC: Vitamin C, TPC: Total phenolic content, AA-DDPH: Antioxidant activity by DPPH assay, AA-FRAP: Antioxidant activity by FRAP assay, GallicA: Gallic acid, B.caroten: β-caroten, CoumaricA: Coumaric acid, TFC: Total flavonoid content, CaffeicA: Caffeic acid, FerulicA: Ferulic acid, ChlorogenicA: Chlorogenic acid. ** and *: significant at p < 0.01 and p < 0.05, respectively

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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