Table 3.

Correlations between polyphenols, antioxidant activities and inhibition of enzymes linked to diabetes mellitus

	TPC	TFC	TAC	DPPH	FRAP	RP	ILP	AMY	GLU
TPC	1
TFC	0.92	1
TAC	0.91	0.96	1
DPPH	0.99	0.91	0.91	1
FRAP	0.95	0.84	0.86	0.94	1
RP	0.88	0.96	0.96	0.86	0.80	1
ILP	0.93	0.96	0.93	0.91	0.89	0.93	1
AMY	0.84	0.96	0.94	0.82	0.78	0.98	0.92	1
GLU	0.90	0.98	0.93	0.89	0.86	0.96	0.96	0.95	1

TPC, Total phenolic content; TFC, Total Flavonoid content; TAC, Total antioxidant capacity; DPPH, 1, 1-diphenyl-2-picrylhydrazyl scavenging activity; FRAP, Ferric reducing antioxidant power; RP, Reducing power; ILP, Inhibition of linoleic acid peroxidation; AMY, α- amylase inhibition; GLU = α- glucosidase inhibition