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. 2022 Mar 28;11(4):645. doi: 10.3390/antiox11040645

Table 6.

Correlation coefficients between total phenolic compounds content (TPC), total flavonoid content (TFC), and radical scavenging activity (RSA).

Criteria Before Fermentation Bacterial Fermentation Spontaneous Fermentation
TPC TFC RSA TPC TFC RSA TPC TFC RSA
TPC 1 0.905 0.945 1 0.979 0.924 1 0.906 0.892
TFC 1 0.956 1 0.935 1 0.872
RSA 1 1 1