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. 2015 Jan 12;20(1):1118–1133. doi: 10.3390/molecules20011118

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© 2015 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/4.0/).

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Graphic illustration of correlations between antioxidant capacities of either total phenolic contents (TP), or water soluble compounds (ACW) and amounts of selected phenolic compounds (GA—gallic acid; HBA—4-hydroxybenzoic acid; C—catechin hydrate; EC—epicatechin; CG—catechin gallate; EGC—epigallocatechin; EGCG—epigallocatechin gallate; PC—pyrocatechol) in algal food products together with values of their Pearson correlation coefficients (r). The level of probability was set to p < 0.05.

Graphic illustration of correlations between antioxidant capacities of either total phenolic contents (TP), or water soluble compounds (ACW) and amounts of selected phenolic compounds (GA—gallic acid; HBA—4-hydroxybenzoic acid; C—catechin hydrate; EC—epicatechin; CG—catechin gallate; EGC—epigallocatechin; EGCG—epigallocatechin gallate; PC—pyrocatechol) in algal food products together with values of their Pearson correlation coefficients (r). The level of probability was set to p < 0.05.