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Table 6 Correlations among bioactive compounds, antioxidant activities and enzyme inhibitions

From: Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

 

TPC

TFC

TAC

RP

FRAP

DPPH

AMY

GLU

TPC

1

0.76

0.85

0.93

0.90

0.87

0.90

0.87

TFC

0.76

1

0.90

0.81

0.85

0.90

0.95

0.95

TAC

0.85

0.90

1

0.77

0.91

0.81

0.92

0.91

RP

0.93

0.81

0.77

1

0.86

0.89

0.91

0.88

FRAP

0.90

0.85

0.91

0.86

1

0.80

0.95

0.91

DPPH

0.87

0.90

0.81

0.89

0.80

1

0.92

0.92

AMY

0.90

0.95

0.92

0.91

0.95

0.92

1

0.98

GLU

0.87

0.95

0.91

0.88

0.91

0.92

0.97

1

  1. TPC, Total phenolics; TFC, total flavonoid; TAC, total antioxidant capacity; DPPH, 2,2 diphenyl-1-picrylhydrazyl scavenging activity; RP, reducing power; FRAP, ferric reducing antioxidant potential; AMY, amylase inhibition, glucosidase inhibition