. 2012 Jun 24;51(10):2463–2471. doi: 10.1007/s13197-012-0762-4

Table 2.

Correlation between antioxidant activities, nitrogen content, browning intensity (A ₄₂₀) and fluorescence intensity (FI) of Kapi during 12 months of fermentation

Antioxidant activities	Ammonia nitrogen content	Formaldehyde nitrogen content	Amino nitrogen content	Browning intensity (A ₄₂₀)	Fluorescence intensity
DPPH radical scavenging activities	0.941^a	0.861^a	0.652^a	0.818^a	-0.784^a
ABTS radical scavenging activities	0.020	−0.118	−0.076	−0.033	−0.517^a
FRAP	0.920^a	0.749^a	0.407^b	0.965^a	−0.456^b

^{a, b}significant at 0.01 and 0.05 level, respectively