Table 3.
Comparison between different antioxidant assays as represent by correlation coefficient (r).
| Variable | TPC | TFC | DPPH | % Inhibition | RP |
|---|---|---|---|---|---|
| TPC | - | 0.988 | −0.959 | 0.883 | 0.933 |
| P = 0.000 | P = 0.000 | P = 0.000 | P = 0.000 | ||
| TFC | 0.988 | - | −0.985 | 0.937 | 0.975 |
| P = 0.000 | P = 0.000 | P = 0.000 | P = 0.000 | ||
| DPPH | −0.959 | −0.985 | - | −0.977 | −0.984 |
| P = 0.000 | P = 0.000 | P = 0.000 | P = 0.000 | ||
| % Inhibition | 0.883 | 0.937 | −0.977 | - | 0.980 |
| P = 0.000 | P = 0.000 | P = 0.000 | P = 0.000 | ||
| RP | 0.933 | 0.975 | −0.984 | 0.980 | - |
| P = 0.000 | P = 0.000 | P = 0.000 | P = 0.000 |
Correlation analysis between different antioxidant assays (n = 21) are described as Pearson product-moment correlation coefficient (r). Results are statistically significant at P < 0.05. TPC: Total phenolic contents; TFC: Total flavonoid contents; RP: Reducing power.