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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

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BMC Chemistry

ISSN: 2661-801X

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