Table 6.

Pearson’s correlation coefficients (r) showing a relationship between the content of phenolic acids and flavonoids determined with the LC/MS method and the extraction conditions and biological activities.

Compound	Temperature	Solvent Concentration	DPPH•	ABTS•+	ORAC	LOX	XO	CHEL
Phenolic acids
4-hydroxybenzoic	−0.928	−0.187	−0.892	−0.819	−0.810	0.105	0.621	−0.535
Protocatechuic	0.407	0.636	0.369	0.202	0.214	0.412	−0.302	0.390
p-Coumaric	0.188	0.274	0.146	0.050	0.170	0.347	−0.168	0.273
Vanillic	−0.374	0.426	−0.427	−0.500	−0.462	0.446	0.337	−0.221
Syringic	−0.072	0.301	−0.203	−0.230	−0.241	0.495	0.283	0.780
Flavonoids
Astragalin	0.051	0.861	0.017	0.008	−0.129	0.846	−0.105	0.782
Tiliroside	−0.536	0.465	−0.473	−0.565	−0.454	0.693	0.053	0.308
Narcissin	−0.377	0.646	−0.307	−0.410	−0.311	0.764	−0.113	0.549
Quercetin	0.760	0.371	0.788	0.743	0.774	−0.064	−0.731	0.790
Kaempferol	0.620	0.500	0.594	0.553	0.643	0.155	−0.584	0.861
Isorhamnetin	0.737	0.421	0.730	0.704	0.745	0.010	−0.660	0.824
Apigenin	0.521	0.507	0.456	0.600	0.159	0.402	−0.132	0.682
Prunetin	0.052	0.568	0.259	0.046	−0.052	0.480	−0.574	0.610
Luteolin	0.378	0.426	0.193	0.409	0.064	0.418	0.198	0.506