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

Table 2

Correlation between PC versus DPPH, FRAP.

S. no.	Group of Foods	𝑛 (107)	PC versus DPPH (𝑟)	PC versus FRAP (𝑟)	DPPH Versus FRAP (𝑟)
1	Cereals and millets	9	0.45	0.91	0.84
2	Dry fruits	10	0.97	0.87*	0.81*
3	Edible oils and sugars	14	0.93	0.93	0.99
4	Fresh fruits	14	0.77	0.84*	0.94
5	Green leafy vegetables	11	0.94	0.95	0.96
6	Nuts and oil seeds	12	0.99	0.99	0.99
7	Pulses and legumes	11	0.16	0.44	0.78
8	Roots and tubers	10	0.76	0.85	0.97
9	Vegetables	19	0.79	0.85	0.75

∗ABTS: correlations are in natural form.