The recovery of phenols was dependent on the fruit type and
the solvent system used. Acetone (50%) and ethanol (70%) were
the most efficient solvents for extracting phenols from honey pineapple,
while acetone (70%) was the most efficient solvent system
for the extraction of phenols from pisang mas; both acetone
(90%) and ethanol (90%) efficiently extracted phenols from the Thai
seedless guava. There was a good correlation between total phenol
content and antioxidant capacity of the fruit extracts. The higher
the total phenolic content of the fruits, the higher were the FRAP
and DPPH values. The phenol content, flavonoid content, and antioxidant
capacity were highest in Thai seedless guava (among the
three fruits).