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Table 10 Correlation coefficient of total phenolics contents, DPPH, FRAP, ABTS BSA-MGO, BSA-Glucose and tyrosinase inhibition assay

From: Compositional studies and biological activities of some mash bean (Vigna mungo (L.) Hepper) cultivars commonly consumed in Pakistan

  TPC DPPH FRAP ABST BSA-G BSA-MGO TI
TPC - 0.499 0.087 0.282 0.981b 0.999b 0.992b
DPPH   - 0.603a 0.967b 0.321 0.513a 0.551a
FRAP    - 0.718b −0.034 0.132 0.046
ABTS     - 0.092 0.303 0.330
BSA-G      - 0.977b 0.960b
BSA-MGO       - 0.987b
TI        -
  1. aCorrelation is significant at p < 0.05 level (2-tailed).
  2. bCorrelation is significant at p < 0.01 level (2-tailed).