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. 2022 Mar 29;11(7):992. doi: 10.3390/foods11070992

Table 3.

Pearson’s correlation coefficient (r) and the related significance between the total phenolic compounds (TPC), total flavonoids (TF), tannins (TAN), anthocyanins (ANT), and antioxidant activity (AA, IC50).

TPC TF TAN ANT AA
TPC 1.000
TF 0.723 ** 1.000
TAN 0.861 ** 0.854 ** 1.000
ANT −0.320 −0.073 −0.377 * 1.000
AA −0.789 * −0.862 ** −0.893 ** 0.209 1.000

* p-value < 0.05, ** p-value < 0.0001.