Table 4.
Correlation between the ability to inhibit bacterial growth (Staphylococcus spp.) and the main groups of polyphenols present in the pseudo-fruit extracts of selected rose cultivars.
| Variable | Correlation (p < 0.050) Microorganism |
||||||
|---|---|---|---|---|---|---|---|
| ATCC 25923 | DSMZ 3270 | A5 | M5 | M6 | KR6 | KR2A | |
| Sum of ellagitannins | 0.837 * | 0.913 * | 0.905 * | 0.805 * | 0.814 * | 0.388 | 0.825 * |
| Flavanols | −0.527 | −0.921 * | −0.623 | −0.890 * | −0.746 * | −0.593 | −0.741 * |
| Procyanidins | −0.526 | −0.921 * | −0.634 | −0.882 * | −0.740 * | −0.576 | −0.734 * |
| Total polyphenols | 0.712 * | 0.198 | 0.688 * | 0.044 | 0.301 | −0.252 | 0.330 |
*—there is a correlation between polyphenolic compounds and microorganism.