Evaluation of antioxidant activities of extracts from 19 Chinese edible flowers

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Table 2 Correlation analysis between polyphenolic content, flavonoid content and three free radicals

		DPPH FRSA	Hydroxyl FRSA	Superoxide FRSA	Polyphenolic content	Flavonoid content
DPPH FRSA	Pearson Correlation	1
DPPH FRSA	Sig. (2-tailed)	.
Hydroxyl FRSA	Pearson Correlation	.555(**)	1
Hydroxyl FRSA	Sig. (2-tailed)	.009	.
Superoxide FRSA	Pearson Correlation	.897(**)	.486(*)	1
Superoxide FRSA	Sig. (2-tailed)	.000	.026	.
Polyphenolic content	Pearson Correlation	.943(**)	.500(*)	.837(**)	1
Polyphenolic content	Sig. (2-tailed)	.000	.021	.000	.
Flavonoid content	Pearson Correlation	.328	.217	.227	.194	1
Flavonoid content	Sig. (2-tailed)	.147	.345	.322	.400	.

**Correlation is significant at the 0.01 level (2-tailed); *Correlation is significant at the 0.05 level (2-tailed).