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. 2019 Apr 16;5(4):e01515. doi: 10.1016/j.heliyon.2019.e01515

Table 4.

Correlation between anthocyanins and antioxidant activity.

Type
 1
 2
 3
 4
 5
 6
 7
 8
 9
 10
 11
 12
 13
ABTS 0.80* 0.75* 0.83* 0.85** 0.6 0.89** 0.85** 0.87** 0.91** 0.95** 0.95** 0.92** 0.98**
DPPH 0.06 -0.04 -0.05 0.16 -0.20 0.09 0.00 -0.06 0.19 0.13 0.15 0.12 0.29
FRAP 0.93** 0.89** 0.96** 0.95** 0.72* 0.96** 0.97** 0.94** 0.95**∗ 0.95**∗ 0.96** 0.96** 0.92**



Type
 14
 15
 TA
 Cy
 Peo
 NA
 MA
 DA
 Cy/Peo
 Hy
 Co
 Fe
 Ca
ABTS 0.96** 0.98** 0.96** 0.93** 0.98** 0.79* 0.85** 0.96** 0.57 0.96** 0.92** 0.98** 0.96**
DPPH 0.12 0.15 0.15 0.16 0.15 0.02 -0.03 0.18 0.14 0.11 0.00 0.14 0.17
FRAP 0.93** 0.94** 0.98** 0.97** 0.95** 0.92** 0.96** 0.97** 0.72* 0.96** 0.97** 0.96** 0.97**

1-15: the peak number of HPLC; TA: Total anthocyanin, Cy: Cyanidin. Peo: Peonidin. NA: none-acylated. MA: mono-acylated. DA: di-acylated. Cy/Peo: cyanindin/peonidin, Hy: hydroxybenzoyl, Co: coumaryl, Fe: feruloyl, Ca: caffeoyl. *, **. Significantly different at p < 0.05 and p < 0.01.