Table 6. Correlation coefficients between color values (L*, a*, b*, ΔE) and antioxidant capacities (TPC, TFC, DPPH, ABTS), amino acids (GABA, TA, EA) according to germination days of brown rice
| DPPH1) | ABTS | TPC | TFC | GABA | EA | TA |
L* | 0.263 | 0.487***2) | −0.778*** | −0.355* | 0.024 | 0.048 | 0.066 |
a* | −0.298* | −0.573*** | 0.749*** | 0.342* | −0.143 | −0.167 | −0.182 |
b* | 0.650*** | 0.438** | 0.511*** | 0.573*** | 0.678*** | 0.607*** | 0.664*** |
ΔE | 0.466** | −0.051 | 0.927*** | 0.488** | 0.631*** | 0.543*** | 0.557*** |
DPPH, DPPH radical scavenging activity; ABTS, ABTS radical scavenging activity; TPC, total phenolic content; TFC, total flavonoid content; GABA, γ-aminobutyric acid; TA, total aminoacid; EA, essential amino acid (Thr+Lys+Met+Val+Ile+Leu+Phe); L*, lightness; a*, redness; b*, yellowness; ΔE, total color difference.
*Significant at p<0.05; **significant at p<0.01; ***significant at p<0.001.