S. Giovanni Varieties (Pyrus communis L.): Antioxidant Properties and Phytochemical Characteristics

Table 5

Pearson correlation coefficients and value between studied variables.

Variable	flavanols	flavonols	hydroxycinnamic acids	Vitamin C	EPP	FRAP	TEAC
flavanols		0.886; <0.001	0.836; <0.001	0.578; 0.002	0.879; <0.001	0.864; <0.001	0.567; 0.001
flavonols	0.886; <0.001		0.785; <0.001	0.596; <0.001	0.918; <0.001	0.919; <0.001	0.661; <0.001
hydroxycinnamic acids	0.836; <0.001	0.785; <0.001		0.552; 0.001	0.801; <0.001	0.781; <0.001	0.411; 0.03
Vitamin C	0.578; 0.001	0.596; <0.001	0.552; 0.002		0.694; <0.001	0.628; <0.001	0.254; 0.175
EPP	0.879; <0.001	0.918; <0.001	0.801; <0.001	0.694; <0.001		0.874; <0.001	0.625; <0.001
FRAP	0.864; <0.001	0.919; <0.001	0.781; <0.001	0.628; <0.001	0.874; <0.001		0.436; 0.02
TEAC	0.567; 0.001	0.661; <0.001	0.411; 0.03	0.254; 0.175	0.625; <0.001	0.436; 0.02