Table 3.
Correlation between the bioactive compounds and the antioxidant and anti-inflammatory activities.
| Total Flavonoids Content (mg QE per g d.w.) |
Total Phenols Compounds (µg/g DM) | |||
|---|---|---|---|---|
| Before Digestion | After Digestion | |||
| ABTS+• (mg TE/1 g) | Before digestion | R = 0.872155 p < 0.00 |
R = 0.915499 p < 0.00 |
R = 0.947758 p < 0.00 |
| After digestion | R = 0.770579 p < 0.00 |
R = 0,721835 p < 0.00 |
R = 0.784862 p < 0.00 |
|
| Metal chelating activity (mg EDTA/g d.w.) |
Before digestion | R = 0.819616 p < 0.00 |
R = 0.713033 p < 0.00 |
R = 0.814480 p < 0.00 |
| After digestion | R = 0.853147 p < 0.00 |
R = 0,882262 p < 0.00 |
R = 0.946100 p < 0.00 |
|
| Reducing power (mg TE/g d.w.) |
Before digestion | R = 0.905269 p < 0.00 |
R = 0.945328 p < 0.00 |
R = 0.949425 p < 0.00 |
| After digestion | R = 0.888112 p < 0.00 |
R = 0.938502 p < 0.00 |
R = 0.946100 p < 0.00 |
|
| COX-1 inhibitory activity (IU/g d.w.) |
Before digestion | R = 0.882663 p < 0.00 |
R = 0.924302 p < 0.00 |
R = 0.947758 p < 0.00 |
| After digestion | R = 0.892807 p < 0.00 |
R = 0.909894 p < 0.00 |
R = 0.951101 p < 0.00 |
|
| COX-2 inhibitory activity (IU/g d.w.) |
Before digestion | R = 0.950583 p < 0.00 |
R = 0.873902 p < 0.00 |
R = 0.956183 p < 0.00 |
| After digestion | R = 0.888213 p < 0.00 |
R = 0.923267 p < 0.00 |
R = 0.961347 p < 0.00 |
|
| LOX inhibitory activity (IU/g d.w.) |
Before digestion | R = 0.937063 p < 0.00 |
R = 0.864687 p < 0.00 |
R = 0.946100 p < 0.00 |
| After digestion | R = 0.931700 p < 0.00 |
R = 0.832752 p < 0.00 |
R = 0.947758 p < 0.00 |
|
| Total dietary fiber (%) | R = 0.904644 p < 0.00 |
R = 0,888112 p < 0.00 |
R = 0.956183 p < 0.00 |
|
| Insoluble dietary fiber (%) | R = −0.791564 p < 0.00 |
R = −0.838378 p < 0.00 |
R = −0.836660 p < 0.00 |
|
| Soluble dietary fiber (%) | R = 0.904644 p < 0.00 |
R = 0.888112 p < 0.00 |
R = 0.956183 p < 0.00 |
|
Statistically significantly different, with significance indicated as p < 0.05.