Table 5.
Correlation between the ability to inhibit bacterial growth (Staphylococcus spp.) and the main groups of polyphenols present in the extracts from the flesh of selected rose cultivars.
| Variable | Correlation (p < 0.050) Microorganism |
||||||
|---|---|---|---|---|---|---|---|
| ATCC 25923 | DSMZ 3270 | A5 | M5 | M6 | KR6 | KR2A | |
| Sum of ellag-itannins | −0.294 | 0.824 * | −0.662 | 0.965 * | −0.504 | 0.299 | 0.218 |
| Flavanols | 0.369 | −0.699 * | 0.110 | −0.829 * | −0.163 | −0.325 | 0.350 |
| Procyanidins | 0.369 | −0.698 * | 0.110 | −0.838 * | −0.165 | −0.325 | −0.351 |
| Total poly-phenols | 0.251 | −0.234 | −0.447 | −0.304 | −0.689 * | −0.188 | 0.691 * |
*—there is a correlation between polyphenolic compounds and microorganism.