The results were consistent
with a previous study (Keenan et al., 2010) that storage resulted in a significant
reduction in total antioxidant activity by •DPPH and FRAP assays
for HHP (450 MPa/5 min) or thermally (P70 ≥ 10 min) treated fruit
smoothies. It was found that there was a positive correlation between
the antioxidant capacity and antioxidant compounds, and the Pearson
correlation coefficients (R) are shown in Table 2.