Table 4.

Correlation of antioxidant activity (DPPH), total phenolic and flavonoid contents, and phenolic compounds of terebinth fruits

	Antioxidant activity	Total phenolics	Total flavonoids	Catechin	Dihydrobenze	Syringic	Caffeic	Rutin	p-coumaric	trans-Ferulic	Apigenin
Total phenolics	0.981*
Total flavonoids	0.984*	0.976*
Gallic
Protocatechuic	0.993**	0.960*	0.989**
Catechin		0.983*
Rutin
p-coumaric							0.966*
trans-ferulic									0.997***
Apigenin				0.976*			0.979*
Resveratrol							0.997***		0.981*	0.963*	0.978*
Quercetin		0.978*		0.997***							0.974*
Trans-cinnamic								0.979*
Naringenin		0.977*	0.987**
Kaempferol						0.965*
Isorhamnetin					0.962*

*p < 0.05, **p < 0.01, ***p < 0.001