Table 4.

Correlation coefficient (r) between the analyzed chemical compounds and antioxidant capacity (mmolTE L⁻¹) in the apple juice samples with added chokeberry powder treated classical and by ultrasound.

Chemical Parameter	Correlation Coefficient (r)
Classic Extraction
Vitamin C	−0.22 NS
Total phenols	0.90 ***
Total flavonoids	−0.44 NS
Total anthocyanins	−0.48 NS
Ultrasonic Extraction
Vitamin C	0.83 *
Total phenols	0.82 *
Total flavonoids	0.79 *
Total anthocyanins	0.86 *

NS—not significant; ***—p ≤ 0.0001; *—0.01 ≤ p ≤ 0.05.