Table 3.

Pearson's correlation coefficients (r) and the corresponding p values for different antioxidative capacity assays and the Pearson's correlation between the phenolics content and the antioxidant assays data (N = 24).

		DPPH % inhibition	DPPH EC50 (v/v %)	TAC AA mg/g	FRAP Fe2+ mmol/kg
DPPH	r	− 0.772**
EC50 (v/v %)	p	< 0.000
TAC	r	0.453*	− 0.420*
AA mg/g	p	0.026	0.041
FRAP	r	0.884**	− 0.848**	0.658**
Fe2+ mmol/kg	p	< 0.000	< 0.000	< 0.000
ABTS	r	0.764**	− 0.648**	0.265	0.688**
Trolox mmol/kg	p	< 0.000	0.001	0.211	< 0.000

		DPPH % inhibition	DPPH EC50 (v/v %)	TAC AA mg/g	FRAP Fe2+ mmol/kg	ABTS Trolox mmol/kg
Total phenolics	r	0.648**	− 0.310	0.310	0.673**	0.447*
(TAE mg/g)	p	0.001	0.141	0.141	< 0.001	0.029
Total flavonoids	r	0.421*	− 0.101	− 0.093	0.379	0.350
(QE mg/g)	p	0.041	0.639	0.655	0.068	0.094
Proanthocyanidins	r	0.311	− 0.255	0.106	0.097	− 0.143
(CE mg/g)	p	0.139	0.229	0.621	0.651	0.504
Anthocyanins	r	0.243	− 0.118	0.103	0.071	− 0.059
(C3GE mg/100 g)	p	0.253	0.583	0.631	0.741	0.785

*Correlation is significant at the 0.01 level (2-tailed).

**Correlation is significant at the 0.05 level (2-tailed); “r-Pearson’s coefficient of correlation, p probability.