. 2020 Oct 29;10:18617. doi: 10.1038/s41598-020-66376-0

Table 3.

The correlation coefficient for total betacyanin, major carotenoid components, antioxidant constituents, and antioxidant capacity in four selected A. tricolor leafy vegetables.

	Betaxanthins (mg 100 g⁻¹ FW)	Betalains (mg 100 g⁻¹ FW)	Total xanthophyll (mg 100 g⁻¹ FW)	β-Carotene (mg 100 g⁻¹ FW)	Total carotenoids (mg 100 g⁻¹ FW)	AC (DPPH) (TEAC µg g⁻¹ DW)	AC (ABTS⁺) (TEAC µg g⁻¹ DW)
Total betacyanin	0.93**	0.96**	0.38	0.47	0.56*	0.78**	0.77**
Betaxanthins		0.94**	0.28	0.42	0.62*	0.88**	0.78**
Betalains			0.32	0.44	0.65*	0.79**	0.86**
Total xanthophyll				0.76**	0.84**	0.95**	0.88**
β-Carotene					0.94**	0.76**	0.85**
Total carotenoids						0.88**	0.87**
AC (DPPH)							0.96**

AC (DPPH) = Antioxidant capacity (DPPH), AC (ABTS⁺) = Antioxidant capacity (ABTS⁺), *significant at 5% level, **significant at 1% level, (n = 3).