| Pearson’s correlation (p value) |
---|
 | ABTSa | FRAPa | MCAa | TPCb | TFCb |
---|
DPPHa | 0.959 (0.000) | 0.884 (0.000) | −0.690 (0.001) | 0.882 (0.000) | 0.592 (0.006) |
ABTS |  | 0.897(0.000) | −0.711 (0.000) | 0.939 (0.000) | 0.695 (0.001) |
FRAP |  |  | −0.734 (0.000) | 0.895 (0.000) | 0.699 (0.001) |
MCA |  |  |  | −0.751 (0.000) | −0.449(0.047) |
TPC | Â | Â | Â | Â | 0.682 (0.001) |
- aAntioxidant capacities of the extracts were expressed in terms of their inhibitory activity against ABTS• + and DPPH radicals (% inhibition at 1.2 mg/mL), ferric reducing antioxidant power (FRAP; μM Fe2SO4/mg extract), and ferrous ions metal chelating activity (MCA; % chelating activity at 3.5 mg/mL)
- bTotal phenolic content (TPC) and total flavonoid content (TFC) expressed as mg of gallic acid equivalent per g extract and mg catechin equivalent per g extract, respectively