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. 2022 May 17;11(10):1445. doi: 10.3390/foods11101445

Table 2.

Correlation coefficients obtained for the relationships between total polyphenols, total flavonoids, and antioxidant assays.

TPC TFC DPPH FRAP TAC
TPC 1.00
TFC 0.99 1.00
DPPH 0.93 0.92 1.00
FRAP 0.99 0.98 0.93 1.00
TAC 0.58 0.60 0.32 0.55 1.00

TPC—Total Polyphenol Content; TFC—Total Flavonoid Content; DPPH -1,1-diphenyl-2-picryl-hydrazyl free radical scavenging assay (% of inhibition); FRAP—Ferric Reducing Antioxidant Power; TAC—Total Antioxidant Capacity.