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

Table 10

Rank correlation between phenolic content and AOA (DPPH and FRAP) in raw and cooked pulses and legumes.

TPC versus AOA	Raw	Traditional	Pressure	Microwave	Homogeneity
TPC versus DPPH	0.689	0.801	0.793	0.780	𝜒^2 = 1.23, P = 0.746
TPC versus FRAP	0.573	0.701	0.619	0.706	𝜒^2 = 1.12, P = 0.772
DPPH versus FRAP	0.918	0.909	0.895	0.916	𝜒^2 = 0.31, P = 0.959

All correlations are significant atP < 0.01(𝑛=11), and correlations are comparable across the methods. Between the methods, all the parameters are significantly correlated (TPC versus DPPH, TPC versus FRAP, and DPPH versus FRAP).