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.