Table 6.
Correlation coefficients between the extracts and antioxidant activity tests
Spice extracts | Correlation of phenolic compounds and antioxidant activity (r) | |||
---|---|---|---|---|
Radical scavenging assay | Total reducing power assay | |||
DPPH | ABTS | Hydroxyl | ||
Aqueous extracts | 0.778 | 0.953 | − 0.056 | 0.74 |
Ethanol/water | 0.961 | 0.976 | 0.809 | 0.997 |
Methanol/water/acetic acid | 0.969 | – | 0.946 | 0.998 |