Influence of Drying Temperature on Phenolic Acids Composition and Antioxidant Activity of Sprouts and Leaves of White and Red Quinoa

Table 3

Correlation coefficients between phenolic compounds level and antioxidant activities.

Sample	Activity	TPC	TFC	PHB	Val	PCA	SAL	FE
Sprouts
White	ABTS	0.999	0.652	0.573	0.469	0.822	0.388	0.388
	RED	0.903	0.929	0.888	0.825	0.992	0.771	0.771
	OH	0.971	0.836	0.777	0.694	0.946	0.627	0.627
Red	ABTS	0.854	0.283	0.247	0.774	0.402	0.267	0.267
	RED	0.964	0.891	0.874	0.991	0.941	0.884	0.884
	OH	0.976	0.578	0.547	0.937	0.677	0.565	0.565
Leaves
White	ABTS	0.764	0.937	0.972	0.191	0.551	0.551	0.997
	RED	0.931	0.999	0.995	0.499	0.792	0.792	0.946
	OH	0.724	0.449	0.338	0.996	0.889	0.889	0.111
Red	ABTS	0.758	0.975	0.948	0.886	0.998	0.998	0.956
	RED	0.716	0.987	0.966	0.855	0.992	0.992	0.937
	OH	0.874	0.912	0.865	0.961	0.989	0.989	0.995

TPC, total phenolics content; TFC, total flavonoids content; PHB, p-hydroxybenzoic acid; Val, vanillic acid; PCA, p-coumaric acid; SAL, salicylic acid; FE, ferulic acid; ABTS, antiradical activity against ABTS free radicals; RED, reducing power; OH, hydroxyl radicals scavenging activity. Correlation coefficients above 0.551 are statistically significant ().