Table 2.
Correlation coefficients among functional substances, antioxidant activity, and colors of colored potato varieties
| TPP | TF | ABTS | DPPH | RP | FC | AC | L* | a* | b* | |
|---|---|---|---|---|---|---|---|---|---|---|
| TPP | 1.000 | 0.919** | 0.897* | −0.494 | 0.400 | 0.357 | 0.992** | −0.807 | 0.962** | −0.815* |
| TF | 1.000 | 0.910* | −0.774 | 0.554 | 0.619 | 0.944** | −0.875* | 0.914* | −0.860* | |
| ABTS | 1.000 | −0.627 | 0.171 | 0.597 | 0.923** | −0.784 | 0.941** | −0.774 | ||
| DPPH | 1.000 | −0.620 | −0.933** | −0.537 | 0.578 | −0.482 | 0.514 | |||
| RP | 1.000 | 0.344 | 0.386 | −0.403 | 0.253 | −0.382 | ||||
| FC | 1.000 | 0.396 | −0.392 | 0.361 | −0.315 | |||||
| AC | 1.000 | −0.869* | 0.985** | −0.875* | ||||||
| L* | 1.000 | −0.888* | 0.995** | |||||||
| a* | 1.000 | −0.899* | ||||||||
| b* | 1.000 |
TPP, total polyphenol contents; TF, total flavonoid contents; ABTS, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity; DPPH, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity; RP, reducing power; FC, Fe iron chelating effect; AC, anthocyanin content.
*
P<0.05 and
**
P<0.01.