Table 3.

Correlation between phenolics (TPC, TFC, CTC), antioxidant capacity (FRAP, ABTS), and color values by 23 legumes.

Variables	Correlation	TPC	TFC	CTC	FRAP	ABTS	L	a	b
TPC	Pearson Correlation	1	0.990 b	0.161	0.995 b	0.944 b	-0.433a	0.074	0.131
	Sig.( 2-tailed)		0	0.463	0	0	0.039	0.737	0.55
	N		23	23	23	23	23	23	23
TFC	Pearson Correlation		1	0.104	0.987 b	0.912 b	−0.363	0.105	0.104
	Sig.(2-tailed)			0.636	0	0	0.088	0.633	0.638
	N			23	23	23	23	23	23
CTC	Pearson Correlation			1	0.118	0.412	−0.637 b	0.395	−0.286
	Sig.(2-tailed)				0.593	0.051	0.001	0.062	0.187
	N				23	23	23	23	23
FRAP	Pearson Correlation				1	0.940 b	−0.371	0.069	0.134
	Sig.(2-tailed)					0	0.081	0.753	0.543
	N					23	23	23	23
ABTS	Pearson Correlation					1	−0.518 a	0.144	0.089
	Sig.(2-tailed)						0.011	0.512	0.685
	N						23	23	23
L	Pearson Correlation						1	−0.141	−0.043
	Sig.(2-tailed)							0.522	0.846
	N							23	23
a	Pearson Correlation							1	−0.870 b
	Sig.(2-tailed)								0
	N								23
b	Pearson Correlation								1
	Sig.(2-tailed)
	N

a Correlation is significant at the 0.05 level (2-tailed), b Correlation is significant at the 0.01 level (2-tailed).