The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices.

By P. Gardner, T. White, D. Mcphail, G. Duthie. 2000

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Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species (2007, methodology): “20%) (Gardner et al., 2000; Sun, Chu, Wu, & Liu, 2002).”
The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects their Phenolic and Vitamin C Composition (2002, result): “Also in this work, total phenolic and vitamin C contents of the fruit and vegetables extracts analysed showed a good correlation with all measures of antioxidant activity, particularly TEAC, in agreement with previous findings.([51,58,59]) Nevertheless, antioxidant activity might not always correlat”
Blue Light-emitting Diode Light Irradiation of Seedlings Improves Seedling Quality and Growth after Transplanting in Red Leaf Lettuce (2010, result): “High correlations between antioxidant activity and total phenol content were the same as in previous studies (Bahorun et al., 2004; Gardner et al., 2000), and anthocyanin and chlorogenic acid also had high correlations with antioxidant activity (data not shown).”