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Table 5 Pearson correlation coefficients matrix between these entire variable

From: The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

Pearson correlation coefficients, N = 9

Prob > |r| under H0: Rho = 0

 

DPPH

TEAC

TPC

Flavanoids

Flavonols

RA

DPPH

1

0.0073

0.0157

0.0013

0.0060

0.0304

TEAC

0.81595

1

0.0050

0.0040

0.0012

0.0004

TPC

0.76774

0.83614

1

0.0004

<0.0001

<0.0001

Flavanoids

0.88932

0.84659

0.92124

1

0.0001

0.0025

Flavonols

0.82642

0.89214

0.96303

0.94512

1

0.0001

RA

0.71486

0.92231

0.96051

0.86609

0.94726

1

  1. The top right and bottom left diagonals respectively represent the p-values and correlation coefficients.
  2. The correlation coefficients were written in bold, while the p-values were written in italic.
  3. TPC, Total phenolic compounds.
  4. RA, Rosmarinic acid.
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