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Table 9 Correlation between TPC/TFC with antioxidant/antidiabetic activities

From: Comparison of nutritional composition, bioactivities, and FTIR- ATR microstructural properties of commercially grown four mushroom species in Sri Lanka; Agaricus bisporus, Pleurotus ostreatus, Calocybe sp. (MK-white), Ganoderma lucidum

Activities

Water

65% ethanol

80% ethanol

TPC

TFC

TPC

TFC

TPC

TFC

ABTS

0.892

0.784

0.819

0.503

0.623

0.582

FRAP

0.816

-0.050

0.500

0.765

0.534

0.721

DPPH

-0.445

-0.661

0.794

-0.798

0.364

-0.701

α-Amylase inhibitory activity

-0.053

0.386

0.531

-0.498

0.047

-0.936

α-Glucosidase inhibitory activity

-0.467

0.133

-0.680

-0.526

-0.825

-0.863

  1. Each value is expressed according to the Pearson correlation coefficient (r) significantly different (p ≤ 0.05)