Table 5.
Correlation between various antioxidant and enzymatic parameters in (a) Mungbean and (b) Lentil microgreens.
| (a) Mungbean | DPPH | FRAP | H2O2 | CAT | POD | TPC | TFC | TTC | TCC | TAA |
|---|---|---|---|---|---|---|---|---|---|---|
| DPPH | 1 | 0.709** | 0.036 | 0.473* | 0.178 | 0.532* | 0.28 | −0.202 | 0.353 | 0.371 |
| FRAP | 1 | −0.052 | 0.574** | −0.195 | 0.888** | 0.206 | −0.391 | 0.273 | 0.388 | |
| H2O2 | 1 | −0.188 | 0.178 | 0.128 | 0.383 | 0.269 | 0.262 | −0.374 | ||
| CAT | 1 | −0.085 | 0.367 | 0.436 | −0.563** | 0.244 | 0.200 | |||
| POD | 1 | −0.308 | 0.219 | −0.098 | 0.334 | 0.272 | ||||
| TPC | 1 | 0.124 | −0.321 | 0.135 | 0.184 | |||||
| TFC | 1 | −0.02 | 0.312 | −0.014 | ||||||
| TTC | 1 | −0.159 | −0.231 | |||||||
| TCC | 1 | 0.397 | ||||||||
| TAA | 1 | |||||||||
| (b) Lentil | ||||||||||
| DPPH | 1 | −0.115 | −0.213 | 0.231 | 0.029 | −0.342 | 0.909** | 0.309 | 0.233 | 0.066 |
| FRAP | 1 | 0.385 | 0.079 | 0.169 | −0.033 | −0.045 | 0.304 | 0.236 | 0.501* | |
| H2O2 | 1 | −0.203 | 0.007 | −0.206 | −0.076 | 0.158 | 0.229 | 0.445* | ||
| CAT | 1 | −0.182 | −0.258 | 0.224 | 0.004 | −0.201 | −0.141 | |||
| POD | 1 | 0.117 | −0.115 | −0.049 | 0.354 | 0.486* | ||||
| TPC | 1 | −0.363 | −0.085 | 0.295 | 0.137 | |||||
| TFC | 1 | 0.21 | 0.146 | 0.011 | ||||||
| TTC | 1 | 0.414 | 0.489* | |||||||
| TCC | 1 | 0.704** | ||||||||
| TAA | 1 |
(**) Correlation is significant at P ≤ 0.01; (*) at P <0.05 level. TPC, total phenolics content; TFC, total flavonoids content; TCC, total carotenoids content; TTC, total tocopherols content; TAA, total ascorbic acid.