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. 2019 Jan 25;7(2):636–644. doi: 10.1002/fsn3.899

Table 2.

Pearson correlation analysis between some components in tea extracts and their bioactivity

	Total phenols	Catechins	EGCG	Protein	Free amino acids	Total soluble sugar	Caffeine	DPPH	ABTS	FRAP	α‐Amylase inhibition	α‐Glucosidase inhibition
Total phenols	1	0.908^a	0.979^b	0.921^b	0.338	−0.823^a	0.197	0.986^b	0.952^b	0.967^b	0.875^a	0.947^b
Catechins		1	0.949^b	0.987^b	−.055	−0.936^b	0.438	0.925^b	0.983^b	0.840^a	0.647	0.974^b
EGCG			1	0.936	0.211	−0.871^a	0.249	0.986^b	0.969^b	0.933^b	0.842^a	0.988^b
Aqueous protein				1	0.035	−0.916^a	0.419	0.936^b	0.992^b	0.861^a	0.649	0.947^b
Free amino acids					1	0.116	−0.525	0.314	0.117	0.417	0.607	0.067
Total soluble sugar						1	−.195	−0.867^a	−0.913^a	−0.831^a	−0.638	−0.886^a
Caffeine							1	0.156	0.346	−0.026	−0258	0.365
DPPH								1	0.967^b	0.966^b	0.872^a	0.955^b
ABTS									1	0.900^a	0.728	0.968^b
FRAP										1	0.927^b	0.877^a
α‐Amylase Inhibition											1	0.759
α‐Glucosidase Inhibition												1

^a

p < 0.05.

^b

p < 0.01.