Desamerization of Bitter Jam: Biochemical and Sensory Quality

Table 4

Correlation matrix between the levels of bioactive compounds and the antioxidant activities of jams.

	TP	F	FOL	PAC	VC	Car	RP	DPPH
TP	1	—	—	—	—	—	—	—
F	0.870	1	—	—	—	—	—	—
FOL	0.829	0.690	1	—	—	—	—	—
PAC	0.519	0.816	0.297	1	—	—	—	—
VC	0.033	0.003	0.045	0.657	1	—	—	—
Car	0.956	0.800	0.898	0.476	0.003	1	—	—
RR	0.981	0.804	0.954	0.437	0.025	0.963	1	—
DPPH	0.948	0.753	0.961	0.341	0.086	0.931	0.963	1

TP: total polyphenol, F: flavonoids, FOL: flavonol, PAC: proanthocyanidins, VC: vitamin C, Car: carotenoids, RP: reducing power, and DPPH: 1.1-diphenyl 1-2-picrylhydrazyl. Significant correlation ().