Table 5.
Pearson’s correlation coefficients (r) between all studied parameters of pepper leaves (N = 24).
| TP | SC | DPPH | APX | GPX | CAT | MDA | |
|---|---|---|---|---|---|---|---|
| TP | 1.000 | ||||||
| SC | 0.793 ***,1 | 1.000 | |||||
| DPPH | 0.933 *** | 0.774 *** | 1.000 | ||||
| APX | 0.167 | 0.236 | 0.138 | 1.000 | |||
| GPX | −0.567 ** | −0.615 ** | −0.594 ** | −0.503 * | 1.000 | ||
| CAT | 0.636 ** | 0.555 ** | 0.563 ** | 0.556 ** | −0.476 * | 1.000 | |
| MDA | −0.123 | 0.105 | −0.277 | 0.412 ** | −0.124 | 0.283 | 1.000 |
1,***, ** and *—significant at p ≤ 0.001, 0.01 and 0.05 levels, respectively. TP—total phenols; SC—soluble carbohydrates; DPPH—% scavenging of DPPH˙; APX—ascorbate peroxidase; GPX—guaiacol peroxidase; CAT—catalase; MDA—malondialdehyde.