Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing

Table 6

Rank correlation between phenolic content versus DPPH and FRAP in different cooking methods of GLV.

TPC versus AOA	Raw	Traditional	Pressure	Microwave	Homogeneity
TPC versus DPPH	0.945	0.936	0.918	0.945	𝜒^2 = 0.23, 𝑃=0.97
TPC versus FRAP	0.955	0.936	0.927	0.973	𝜒^2 = 1.23, 𝑃=0.74
DPPH versus FRAP	0.964	0.973	0.991	0.991	𝜒^2 = 3.23, 𝑃=0.36

All correlations are significant at  𝑃<0.001   (𝑛=11).