An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Table 4

Pearson correlation coefficients between the assessed physicochemical parameters and diameter of inhibition (DI) and MICs of vinegar samples.

	DPPH (IC50)	DI E. coli 87	DI P. aeruginosa	DI S. aureus	DI E. coli 57	DI E. coli 466	MIC E. coli 87	MIC P. aeruginosa	MIC S. aureus	MIC E. coli 57	MIC E. coli 466
pH	−0.662	−0.889	−0.856	−0.885	−0.912	−0.930	0.842	0.765	0.908	0.826	0.820
TA	0.809	0.840	0.808	0.885	0.796	0.787	−0.808	−0.887	−0.877	−0.776	−0.764
Phenols	−0.033	0.390	0.139	0.283	0.417	0.373	−0.222	−0.268	−0.285	−0.212	−0.208
Flavonoids	−0.589	−0.292	−0.633	−0.482	−0.312	−0.489	0.637	0.642	0.584	0.654	0.659
TAC	−0.053	0.098	−0.061	−0.043	0.170	0.208	0.022	0.097	−0.025	−0.012	−0.023

The correlation is significant at the 0.01 level. The correlation is significant at the 0.05 level. DI : diameters of inhibition zones; TA: titratable acidity; TAC: total antioxidant capacity.