Table 4.
Pearson’s correlation coefficients (r) of TFC, TPC and antioxidant activities of quinoa seed extracts
| Trait | TFC | TPC | FRAP | DPPH |
|---|---|---|---|---|
| TFC | 1.000 | −0.773* (0.598)1) | 0.992* (0.984) | 0.939* (0.882) |
| TPC | 1.000 | −0.744* (0.554) | −0.548 (0.300) | |
| FRAP | 1.000 | 0.964* (0.929) | ||
| DPPH | 1.000 |
TFC, total flavonoid contents; TPC, total phenolic contents; FRAP, ferric reducing antioxidant power assay; DPPH, 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay.
*
Correlation is significant at the 0.05 level (2-tailed).
1)
Pearson’s correlation coefficient of determination (r2).