Research Article
Thermal Processing Effects on the Chemical Constituent and Antioxidant Activity of Okara Extracts Using Subcritical Water Extraction
Table 2
Correlation coefficients between constituents and antioxidant activities of okara extracts by SWE.
| R (R2) | TOC | Total sugar | Polysaccharides | TPC | TFC | DPPH | ABTS |
| TOC | 1 | — | — | — | — | — | — | Total sugar | 0.899 (0.808) | 1 | — | — | — | — | — | Polysaccharides | 0.815 (0.664) | 0.952 (0.906) | 1 | — | — | — | — | TPC | −0.878 (0.771) | −0.967 (0.935) | −0.959 (0.920) | 1 | — | — | — | TFC | −0.821 (0.674) | −0.968 (0.937) | −0.897 (0.805) | 0.959 (0.920) | 1 | — | — | DPPH | −0.857 (0.734) | −0.981 (0.962) | −0.914 (0.835) | 0.962 (0.925) | 0.982 (0.945) | 1 | — | ABTS | −0.872 (0.760) | −0.993 (0.986) | −0.954 (0.910) | 0.980 (0.960) | 0.973 (0.947) | 0.988 (0.976) | 1 |
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R: correlation coefficient. R2: coefficient of correlation. Significant at . Significant at . |