Table 7.

Correlation coefficients (r) between antioxidant capacity determined by different analytical methods, total phenolics, phenolic acids, carotenoids and tocopherols in the investigated chocolates.

Compound	DPPH	ABTS	CUPRAC	FRAP
TPC	0.99 *	0.95 *	0.95 *	0.93 *
Gallic acid	−0.10	0.11	0.17	0.17
Protocatechuic acid	0.50	0.49	0.56	0.52
Gentistic acid	−0.19	−0.01	0.05	0.05
Chlorogenic acid	−0.06	0.15	0.21	0.22
p-OH-benzoic acid	0.56	0.35	0.35	0.31
Caffeic acid	0.49	0.37	0.42	0.38
Salicylic acid	−0.04	0.16	0.23	0.23
Syringic acid	0.44	0.24	0.24	0.21
Ferulic acid	0.29	0.11	0.11	0.08
m-Coumaric acid	−0.10	0.13	0.18	0.19
Sinapic acid	−0.55	−0.57	−0.63	−0.60
Vanillic acid	−0.26	−0.03	0.01	0.03
p-Coumaric acid	0.52	0.33	0.35	0.31
Ellagic acid	0.52	0.32	0.33	0.29
Total phenolic acids	0.01	0.21	0.27	0.27
Luteoxanthin	−0.02	0.16	0.22	0.22
Cis-lutein	−0.02	0.11	0.19	0.17
Trans-lutein	0.52	0.35	0.37	0.33
Zeaxanthin	0.44	0.24	0.25	0.21
13-cis-β-carotene	0.42	0.23	0.23	0.19
α-carotene	0.18	0.33	0.41	0.39
Trans-β-carotene	0.47	0.27	0.27	0.24
9-cis-β-carotene	0.49	0.30	0.31	0.27
Total carotenoids	0.50	0.33	0.35	0.31
α-tocopherol	0.27	0.09	0.04	0.03
γ-tocopherol	−0.24	−0.35	−0.43	−0.41
δ-tocopherol	0.30	0.09	0.09	0.06
Total tocopherols	−0.14	−0.28	−0.35	−0.33

* Statistically significant at p ≤ 0.05.