Table 6. Correlation coefficients among total polyphenol contents, flavonoid contents, and DPPH radical scavenging activity of the black garlic milk jam with various contents of black garlic extracts

Factor1) TPC FC DPPH
TPC 1.000 0.927*** 0.976***
FC 1.000 0.927***
DPPH 1.000
TPC, total polyphenol contents; FC, flavonoid contents; DPPH, DPPH radical scavenging activity.
p<0.001.