TABLE 4.

Correlation of total phenolics, total flavonoids, total polysaccharides, and antioxidant activity among AE-AT, EH-AT, and the fermentation supernatant of TF-AT.

	Total phenolics	Total flavonoids	Total polysaccharides	ABTS+ free radical scavenging rate	DPPH⋅ free radical scavenging rate	⋅OH free radical scavenging rate
Total phenolics	1	0.868*	0.621	0.984**	0.958**	0.983**
Total flavonoids		1	0.645	0.769	0.814*	0.933**
Total polysaccharides			1	0.537	0.720	0.590
ABTS+ values				1	0.937**	0.943**
DPPH⋅ values					1	0.917**
⋅OH values						1

*Significant at < 0.05, and **significant at 0.001 < p < 0.01.