Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Table 6

Pearson correlation coefficient analysis of phytochemical contents with the antioxidant and anti-bacterial activities of pistachio hull extracts.

Variables	TPC	TFC	TAC	TTC
Antioxidant activity
DPPH	−0.556	0.403	0.286	0.781
ABTS	−0.825	−0.116	0.736	0.911
Anti-food-borne bacterial activity
Anti-P. aeruginosa	−0.114	−0.175	−0.184	0.641
Anti-S. aureus	−0.648	0.221	0.379	0.105
Anti-E. coli	−0.191	−0.611	−0.263	−0.351
Anti-L. monocytogenes	−0.991	0.361	0.566	0.869
Anti-S. enterica	−0.495	0.799	0.764	0.889
Anti-B. cereus	−0.819	0.591	0.752	0.768

, ; TPC: total phenolic content; TFC: total flavonoid contents; TTC: total tannin contents; TAC: total anthocyanins contents.