Table 5. Pearson correlation coefficients among phenolic compounds and antioxidant activities of cookies supplemented with marigold extract powder

Parameter1)	Total polyphenol content	Total flavonoid content	DPPH radical scavenging activity	ABTS radical scavenging activity
Total polyphenol content	1
Total flavonoid content	0.996	1
DPPH radical scavenging activity	0.986	0.992	1
ABTS radical scavenging activity	0.989	0.994	0.995	1

Values represent Pearson correlation coefficients (r). All correlations were significant at p<0.01.