Table 3 pH, acidity, ascorbic acid and antioxidant activity of fruit samples
From: Heavy metal, nutrient and antioxidant status of selected fruit samples sold in Enugu, Nigeria
Sample ID | Fruit | pH Value | Acidity (%) | Ascorbic Acid (AA) (mg/L) | H2O2 scavenging activity (%) |
|---|---|---|---|---|---|
A | Apple | 4.18 | 0.07 | 69 | 97.20 |
B | Apple | 3.86 | ND | 43 | 57.75 |
C | Pineapple | 3.51 | 0.45 | 139 | 12.28 |
D | Orange | 4.25 | 0.26 | 185 | 88.99 |
E | Watermelon | 5.07 | ND | 29 | 70.81 |
F | Banana | 5.05 | 0.22 | 46 | 60.94 |
G | Pineapple | 3.34 | 0.54 | 78 | 41.95 |
H | Banana | 4.72 | 0.18 | 72 | 33.39 |
I | Orange | 3.65 | 0.53 | 199 | 36.83 |
J | Watermelon | 4.82 | ND | 17 | 22.06 |
Pearson correlation for |    − 0.012 | ||||
AA and H2O2 activity | Â | ||||
P-value |    0.973 | ||||