Table 2.
Pearson’s correlation analysis of antioxidant compounds and activities for fresh and dried hawthorn slices
| TPC | TFC | TAC | CA | EP | RT | EA | PA | DPPH | FRAP | |
|---|---|---|---|---|---|---|---|---|---|---|
| TPC | 1 | |||||||||
| TFC | 0.908** | 1 | ||||||||
| TAC | 0.926** | 0.859** | 1 | |||||||
| CA | 0.622 | 0.819* | 0.545 | 1 | ||||||
| EP | 0.622 | 0.796* | 0.632* | 0.695* | 1 | |||||
| RT | 0.373 | 0.134 | 0.167 | 0.142 | − 0.048 | 1 | ||||
| EA | 0.315 | 0.143 | 0.316 | 0.191 | − 0.273 | 0.659* | 1 | |||
| PA | − 0.057 | − 0.311 | 0.093 | − 0.454 | − 0.218 | − 0.174 | − 0.061 | 1 | ||
| DPPH | 0.897** | 0.895** | 0.875** | 0.576 | 0.642* | 0.019 | 0.109 | 0.011 | 1 | |
| FRAP | 0.685* | 0.774** | 0.739* | 0.520 | 0.463 | 0.007 | 0.319 | 0.221 | 0.746* | 1 |
TPC total phenol contents, TFC total flavoniod contents, TAC total triterpenoid acid contents, CA chlorogenic acid, EP epicatechin, RT rutin, EA ellagic acid, PA protocatechuic acid, DPPH 1,1-diphenyl-2-picrylhydrazyl, FRAP ferric reducing antioxidant power
**Correlation is significant at the 0.01 level; *correlation is significant at the 0.05 level