Table 3.

Correlation between phytic acid content and antioxidant properties

	Phytic acid content	Total phenolic content	DPPH scavenging activity	Reducing power	Chelating activity	Inhibition of lipid peroxidation
Phytic acid content
Whole collection (n = 30)	1.00	−0.03	−0.02	0.17	0.29**	−0.35**
Pigmented rice (n = 3)	1.00	−0.90**	−0.69*	−0.62	0.55	0.00
Non-pigmented rice (n = 27)	1.00	0.34	0.04	0.35**	0.32**	−0.36**
Antioxidant properties (n = 30)
Total phenolic content		1.00	0.90**	0.70**	−0.51**	0.16
DPPH scavenging activity			1.00	0.44**	−0.45**	0.19
Reducing power				1.00	−0.27*	−0.27*
Chelating activity					1.00	−0.56**
Inhibition of lipid peroxidation						1.00

Values with single asterisk (*) and double asterisk (**) are significant at P level < 0.05 and P level < 0.01, respectively