. 2021 Jun 2;11:11559. doi: 10.1038/s41598-021-91157-8

Table 3.

The correlation coefficient for total betacyanin, major carotenoids components, antioxidant constituents, and antioxidant capacity in four selected A. gangeticus 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	0.88**	0.93**	0.32	0.43	0.52*	0.75**	0.79**
Betaxanthins		0.97**	0.23	0.46	0.61*	0.89**	0.82**
Betalains			0.41	0.42	0.59*	0.84**	0.89**
Total xanthophyll				0.88**	0.87**	0.97**	0.83**
β-Carotene					0.98**	0.81**	0.82**
Total carotenoids						0.86**	0.89**
AC (DPPH)							0.97**

AC (DPPH) antioxidant capacity (DPPH), AC (ABTS⁺) Antioxidant capacity (ABTS⁺).

*Significant at 5% level.

**Significant at 1% level, (n = 3).