Determination of the Chemical Composition, Antioxidant, and Enzyme Inhibitory Activity of Onosma mollis DC

Table 5

Correlations among phenolics and assays.

	Phosphomolybdenum	DPPH	ABTS	CUPRAC	FRAP	Ferrous ion chelating	AChE	BChE	Tyrosinase	α-amylase	α-glucosidase
DPPH	0.815	—	—	—	—	—	—	—	—	—	—
ABTS	0.614	0.956	—	—	—	—	—	—	—	—	—
CUPRAC	0.883	0.988	0.902	—	—	—	—	—	—	—	—
FRAP	0.911	0.967	0.854	0.991	—	—	—	—	—	—	—
Ferrous ion chelating	−0.429	0.118	0.398	−0.036	−0.127	—	—	—	—	—	—
AChE	0.282	−0.295	−0.557	−0.146	−0.059	−0.979	—	—	—	—	—
BChE	−0.361	−0.822	−0.949	−0.725	−0.662	−0.659	0.786	—	—	—	—
Tyrosinase	0.898	0.498	0.229	0.619	0.671	−0.767	0.667	0.075	—	—	—
α-Amylase	0.652	0.153	−0.138	0.302	0.385	−0.963	0.897	0.435	0.905	—	—
α-Glucosidase	0.079	−0.483	−0.713	−0.343	−0.260	−0.924	0.978	0.895	0.501	0.791	—
Total flavonoid	0.935	0.951	0.820	0.985	0.998	−0.189	0.006	−0.613	0.720	0.444	−0.197
Total phenolic	0.931	0.842	0.668	0.915	0.933	−0.410	0.236	−0.402	0.834	0.635	0.042
Apigenin 7-glucoside	0.973	0.810	0.604	0.889	0.927	−0.487	0.319	−0.335	0.892	0.703	0.120
Luteolin 7-glucoside	0.972	0.826	0.626	0.901	0.937	−0.462	0.292	−0.361	0.879	0.683	0.093
Rosmarinic acid	0.973	0.818	0.616	0.895	0.932	−0.474	0.305	−0.348	0.886	0.692	0.106
Vanillic acid	0.809	0.994	0.942	0.987	0.976	0.083	−0.270	−0.804	0.499	0.182	−0.457
Pinoresinol	0.777	0.995	0.965	0.971	0.953	0.178	−0.355	−0.856	0.434	0.090	−0.538
Apigenin	0.954	0.736	0.510	0.831	0.877	−0.584	0.423	−0.225	0.924	0.779	0.233
Luteolin	0.678	0.973	0.986	0.931	0.896	0.311	−0.482	−0.917	0.305	−0.049	−0.647