Variation of Phenolics (Bound and Free), Minerals, and Antioxidant Activity of Twenty-Eight Wild Edible Fruits of Twenty-Three Species from Far North Region of Cameroon

Table 5

Pearson’s correlation between polyphenolic compounds and antioxidant properties of twenty-eight wild edible fruits.

	PPi	FLi	TTi	ABTSi	DPPHi	FRAPi	PPs	FLs	TTs	ABTSs	DPPHs	FRAPs	TA
PPi	1	.540	.375	.690	.154	.747	-.149	.150	.379	.287	-.111	-.147	-.087
FLi		1	.507	-.277	.694	.767	-.250	-.236	.027	-.280	-.175	-.290	-.180
TTi			1	-.157	-.104	.603	-.106	-.055	-.044	-.370	-.433	-.449	-.261
ABTSi				1	.906	-.140	.452	.868	.128	.788	.386	.544	.025
DPPHi					1	-.148	.493	.729	.003	.670	.269	.459	.106
FRAPi						1	-.237	-.068	.279	-.111	-.257	-.350	.016
PPs							1	.378	-.042	.889	.784	.664	.147
FLs								1	.296	.720	.534	.620	.584
TTs									1	.408	.527	.382	.339
ABTSs										1	.641	.690	.464
DPPHs											1	.908	.383
FRAPs												1	.279
AT													1

Correlation is significant at the 0.01 level. Correlation is significant at the 0.05 level. PPi: bound polyphenols; FLi: bound flavonoids; TTi: bound tannins; ABTSi: ABTS activity of the bound phenolic compounds; DPPHi: DPPH activity of the bound phenolic compounds; FRAPi: FRAP activity of the bound phenolic compounds; PPs: free polyphenols; FLs: free flavonoids; TTs: free tannins; ABTSs: ABTS activity of the free phenolic compounds; DPPHs: DPPH activity of the free phenolic compounds; FRAPs: FRAP of the free phenolic compounds; TA: total anthocyanins.