Physicochemical Composition and Antioxidant Activity of Five Gari Processed from Cassava Roots (Manihot esculenta Crantz) Harvested at Two Different Maturity Stages and Two Seasons

Table 6

Correlation between antioxidant activity, flavonoid, and tannin content in samples of cassava gari.

	Flaf	Tanf	ABTSf	DPPHf	FRAPf	HSRAf	Flab	ABTSb	Tanb	DPPHb	FRAPb	HSRAb
Flaf	1	0.065	-0.091	0.311	0.27	0.15	-0.102	0.282	-0.179	-0.035	0.45	0.113
Tanf		1	0.213	0.04	-0.209	-0.146	0.644	0.565	-0.172	0.15	-0.123	0.538
ABTSf			1	-0.083	0.047	-0.404	0.051	0.374	-0.092	-0.113	0.141	0.49
DPPHf				1	0.135	0.171	-0.078	-0.134	-0.441	-0.096	0.536	-0.044
FRAPf					1	0.595	0.077	-0.32	-0.208	0.071	0.638	-0.226
HSRAf						1	-0.131	-0.452	-0.18	0.224	0.312	-0.247
Flab							1	0.361	0.325	-0.104	0.156	0.047
ABTSb								1	-0.065	0.179	-0.239	0.613
Tanb									1	-0.443	-0.126	-0.152
DPPHb										1	-0.218	0.274
FRAPb											1	-0.239
DPPHb												1

f: free form of polyphenol; b: bound form of polyphenol; Tan: tannin; Fla: flavonoid. Significant at .