Phenolic Compounds and Antioxidant Activity of Rice–Tartary Buckwheat Composite as Affected by In Vitro Digestion

Table 1

Correlation analysis between the release of total phenolic compounds or total flavonoids and antioxidant activities of the RTBC.

Item	ABTS radical	OH radical	Superoxide radical	DPPH radical (oral;, gastric)
Release of phenolic compounds	0.965	0.962	0.995	0.997
Release of flavonoids	0.985	0.954	0.992	0.997

Significantly correlated at the 0.05 level (two-sided). Significantly correlated at the 0.01 level (two-sided).