Table 7. Pearson Correlation between TEAC Values and the Total Phenolic and Elemental Contents^a.

	DPPH	ABTS	Mg	P
DPPH		0.999	0.988	0.961
ABTS	0.999		0.983	0.969
total phenols	0.948	0.957	0.892	0.998

^aBased on these results, we could attribute the increase in antioxidant activities of the tea-fortified cake samples compared with the coffee-fortified cake samples, contrary to their pure powder, to the following: (I) having higher total phenolic contents, (II) having a richer phenolic profile (11 identified compounds) that might have a synergistic interaction between them, and (III) having higher Mg and P contents, and altogether boasted the ability of the phenolic content to survive the heat treatment and deliver the measured residual antioxidant capacities.