. 2014 Sep-Oct;4(5):343–353.

Table 3.

Pearson’s correlation coefficients for quantitative determinations in both dried and fresh samples of plum

	TFC	TAC	RPA	CBA	MDA	DPPH	NO	H₂O₂	O₂^-
TPC	0.977^**	0.973^**	0.760^^	0.909^**	-0.923^**	0.922^**	0.866^**	-0.547ns	-0.542ns
TFC		0.908^**	0.686^*	0.917^**	-0.835^**	0.840^**	0.765^**	-0.368ns	-0.-361ns
TAC			0.772^**	0.861^**	-0.957^**	0.951^**	0.913^**	-0.693^*	-0.710^**
RPA				0.661^*	-0.850^**	0.925^**	0.944^**	-0.699^*	-0.511ns
CBA					-0.770^**	0.786^**	0.722^**	-0.324ns	-0.340ns
MDA						-0.971^**	-0.964^**	0.806^**	0.739^**
DPPH							0.991^**	-0.773^**	-0.693^*
NO°								-0.832^**	-0.727^**
H₂O₂									0.934^**

Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Antioxidant Capacity (TAC), Reducing Power Assay (RPA), Chain Breaking Activity (CBA), Malondialdehyde (MDA), 2,2-Diphenyl-1-Picrylhydrazyl (DPPH), Nitric Oxide (NO), Hydrogen Peroxide (H₂O₂), and Superoxide (O₂^-) radicals.A95% confidence interval. ns: no significant,

^*:

significant at p<0.05,

^**:

significant at p<0.01.