Figure 4.
Correlation coefficients between antioxidant activities and phytochemicals in heat-processed M. charantia. TPC: total phenolic content; P1–P7: candidate phenolic compound 1–7; TCC: total carotenoid content; Ca1–Ca7: carotenoid ester 1–7; Lut: lutein; β-ca: β-carotene; TChl: total chlorophylls; Chl b: chlorophyll b; and Chl a: chlorophyll a. Asterisks indicate significance (* p < 0.05; ** p < 0.01) using Pearson’s correlation analysis.
