Estimation of Some Phytochemical Compounds and Antioxidant Properties of Leaves from Different Mulberry Varieties Grown in Syria

Table 3

Correlations between different experimental parameters.

	Fat	Protein	Carbohydrate	TPC	Ascorbic acid	FRAP
Fat	1
Protein	−0.40	1
Carbohydrate	−0.55	−0.55	1
TPC	0.67	−0.04	−0.53	1
Ascorbic acid	−0.48	0.40	0.12	0.32	1
FRAP	0.87	−0.76	−0.09	0.61	−0.35	1