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Table 7 Correlation coefficients obtained by simple regression model applied for investigated parameters

From: Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Y = A+B • X correlation coefficient (r)
  1% LMP 0.7% LMP 0.5% LMP 0.3% LMP
FRAP = f(TP) 0.99612 0.99915 0.99905 0.99815
FRAP = f(TMA) 0.98922 0.99379 0.99546 0.99451
FRAP = f(L-AsAc) 0.99983 0.99926 0.99937 0.99399
TP = f(TMA) 0.97696 0.98871 0.99675 0.98994
TMA = f(% polymeric color) -0.9851 -0,97314 -0,97411 -0,9739
FRAP = f(% polymeric color) -0,99237 -0,97592 -0,98511 -0,96569