Table 4.
Correlation coefficients between the potential average antibacterial activity and polyphenols identified in the extracts of Ogliarola, Ravece and Ruvea antica EVOOs. The analysis was elaborated with respect to the percentage of each molecule present in the extracts and in an independent way with respect to the pathogens.
| Polyphenols | Corr-Values |
|---|---|
| Formononentin | 0.97 |
| Quercetin | 0.94 |
| Naringenin | 0.55 |
| Oleuropein | 0.47 |
| Luteolin | 0.37 |
| Catechin | 0.35 |
| p-Coumaric acid | 0.33 |
| Dadzein | 0.28 |
| Spiraeoside | 0.27 |
| Apigenin | −0.34 |