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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.