Table 7.

Correlation coefficients among examined factors in the 14 edible oils.

Factors	TPC	TFC	DPPH	β-Carotene	IPA	IF	S. aureus	E. coli
TPC		0.1232	0.0118	0.0313	0.3235	0.0001	0.0431	0.0182
TFC			0.0224	0.0001	0.0314	0.0006	0.0159	0.0029
DPPH				0.401	0.3322	0.0001	0.0221	0.0007
β-Carotene					0.0113	0.0647	0.0108	0.0445
IPA						0.0001	0.0002	0.0003
IF							0.1496	0.0709

Mean in column is expressed by a linear value (r²) at p < 0.05. Abbreviations: TPC: total phenol content; TFC: total flavonoid content; DPPH: DPPH radical scavenging activity; β-carotene: β-carotene bleaching activity; IPA: total amount of individual phenolic acids; IF: total amount of individual flavonoids; S. aureus and E. coli: antimicrobial activity on S. aureus and E. coli.