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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