Table 4: Correlation matrix between the levels of bioactive compounds and the antioxidant activities of jams.

TPFFOLPACVCCarRPDPPH

TP1
F0.8701
FOL0.8290.6901
PAC0.5190.8160.2971
VC0.0330.0030.0450.6571
Car0.9560.8000.8980.4760.0031
RR0.9810.8040.9540.4370.0250.9631
DPPH0.9480.7530.9610.3410.0860.9310.9631

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 ().