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. 2023 Apr 16;28(8):3512. doi: 10.3390/molecules28083512

Figure 1.

Figure 1

Pearson correlation coefficients between phenolic compounds and antioxidant activity of extracts. TPC—total phenolic content; TFC—total flavonoid content; THAC—total hydroxycinnamic acid content; TCC—total catechin content; PAs—total proanthocyanidin content; TTC—total tannin content; DPPH—antioxidant activity determined by DPPH (2,2-diphenyl-1-picrylhydrazyl) assay; ABTS—antioxidant activity determined by ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) assay; FRAP—ferric-reducing antioxidant power.