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Table 1 Correlation coefficients between antioxidant capacity and some compounds in FH06

From: Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage

r

TPSC

TFC

TPC

TSC

Acidity

TAC

0.139

0.246

0.161

0.318

− 0.191

DPPH

0.608*

0.722**

0.569*

0.591*

− 0.696**

Acidity

− 0.886**

− 0.937**

− 0.587*

− 0.897**

1

  1. r: Pearson’s correlation coefficient
  2. *P < 0.05
  3. **P < 0.01