Previous studies have demonstrated

Previous studies have demonstrated that phenolic
compounds are responsible for antioxidant capacities in fruits, and the
fruits with higher phenolic contents generally show stronger antioxidant
capacities (Kalt, Forney, Martin & Prior, 1999; Da Silva,
Escribano-Bailón, Alonso, Rivas-Gonzalo & Santos-Buela, 2007; Patras
et al., 2009). Kalt et al. (1999) showed that phenolics and anthocyanins
were both strongly correlated to the antioxidant capacity of fresh strawberries,
raspberries and blueberries stored at 0, 10, 20, and 30 °C for up
to 8 days. Du, Li,Ma and Liang (2009) also reported that antioxidant capacity
measured by FRAP and DPPH* methodswere highly correlated to
total polyphenol content.