Table 4.

Pearson’s correlation for antioxidant activities (TEAC method) versus antioxidant compounds. n (sample size) = 5. Values in bold are significant.

Antioxidants	HAA		LAA
	r	p	r	p
TPC	0.990	<0.001	0.915	0.01
TFC	0.994	<0.0001	0.958	0.002
TCT	0.984	<0.001	0.982	<0.001
AsA	0.703	0.119	0.620	0.190
DHA	−0.396	0.437	−0.401	0.431
TP	−0.141	0.789	−0.017	0.974
TPT	−0.723	0.104	−0.749	0.086
TT	−0.500	0.312	−0.555	0.253
TC	−0.511	0.300	−0.553	0.255
TCh	−0.207	0.694	−0.264	0.613

HAA, hydrophilic antioxidant activity; LAA, lipophilic antioxidant activity; r, Pearson’s correlation coefficient; p, p-value; TPC, total phenolic compounds; TFC, total flavonoid compounds; TCT, total condensed tannins; AsA, ascorbic acid; DHA, dehydroascorbic acid; TP, total phytosterols; TPT, total pentacyclic triterpenes; TT, total tocopherols; TC, total carotenoids; TCh, total chlorophylls.