Table 3.

Pearson’s correlation coefficients among antioxidants and phenolic components of oregano accessions.

	TFC	TPC	DPPH	Rosmarinic acid	Chlorogenic acid	Cinnamic acid	Quercetin	Caffeic acid	Syringic acid	Benzoic acid	vanillic acid	Gallic acid	Apigenin	Chicoric acid	Luteolin	Kaempferol	Naringenin
TFC	1.000
TPC	0.573**	1.000
DPPH	0.076	0.279	1.000
Rosmarinic acid	0.424	0.227	0.458*	1.000
Chlorogenic acid	0.104	0.294	−0.171	−0.215	1.000
Cinnamic acid	−0.396	−0.011	0.004	−0.157	0.033	1.000
Quercetin	−0.001	−0.366	−0.602**	−0.403	0.034	−0.443*	1.000
Caffeic acid	0.098	0.448*	0.006	−0.229	0.675**	−0.044	0.012	1.000
Syringic acid	0.148	0.474*	−0.045	−0.168	0.638**	−0.036	−0.043	0.972**	1.000
Benzoic acid	−0.121	0.278	0.047	−0.291	0.519*	−0.103	0.099	0.802**	0.703**	1.000
Vanillic acid	−0.084	−0.361	0.188	0.407	−0.658**	0.047	−0.107	−0.925**	−0.936**	−0.609**	1.000
Gallic acid	0.470*	0.224	0.031	0.070	0.376	−0.385	0.379	0.611**	0.599**	0.493*	−.529*	1.000
Apigenin	−0.256	−0.372	−0.354	−0.415	−0.014	−0.338	0.499*	−0.103	−0.110	−0.131	−0.089	−0.170	1.000
Chicoric acid	0.735**	0.073	0.208	0.616**	−0.091	−0.466*	0.101	−0.157	−0.122	−0.202	0.217	0.554**	−0.290	1.000
Luteolin	0.206	−0.064	0.155	0.635**	−0.357	0.083	−0.108	−0.383	−0.366	−0.379	0.517*	−0.069	−0.159	0.345	1.000
Kaempferol	−0.058	−0.115	−0.057	−0.019	−0.238	0.331	−0.116	−0.130	−0.134	−0.176	0.195	−0.232	−0.051	−0.208	0.171	1.000
Naringenin	−0.120	0.197	−0.031	−0.263	0.466*	−0.075	0.189	0.787**	0.672**	0.922**	−0.620**	0.508*	−0.004	−0.187	−0.281	−0.163	1.000

* and **, significant difference at 5 and 1%, respectively.