Table 4. Pearson’s correlation coefficients of TPC, TFC, HT, CT and antioxidant activities (DPPH, ABTS+, and FRAP).
| Test | TPC | TFC | HT | CT | DPPH | ABTS+ | FRAP |
|---|---|---|---|---|---|---|---|
| TPC | 1.00 | ||||||
| TFC | 0.96** | 1.00 | |||||
| HT | 0.44 | 0.42 | 1.00 | ||||
| CT | 0.61 | 0.70 | 0.77 | 1.00 | |||
| DPPH | 0.71 | 0.73 | -0.26 | 0.22 | 1.00 | ||
| ABTS + | 0.91* | 0.81 | 0.38 | 0.56 | 0.71 | 1.00 | |
| FRAP | 0.38 | 0.31 | -0.42 | -0.28 | 0.53 | 0.24 | 1.00 |
* and ** Correlation is significant at P < 0.05 and P < 0.01 level, respectively. TPC = Total phenolic content; TFC = Total flavonoid content; HT = Hydrolyzed tannins; CT = Condensed tannins; DPPH = 2, 2-diphenyl-1-picrylhydrazyl; ABTS+ = 2,2-azinobis-(3- ethylbenzothiazoline-6-sulfonate); FRAP = Ferric reducing antioxidant power.