Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Table 3

Pearson correlation of chemical compositions and antioxidant capacities of FWGE.

	y1	y2	y3	y4	y5	y6	y7
y1	1	−0.044	−0.693	0.042	0.099	0.088	0.669
y2		1	0.277	−0.536	−0.414	0.441	0.213
y3			1	−0.662	−0.465	−0.081	−0.582
y4				1	0.495	0.075	0.055
y5					1	−0.118	0.031
y6						1	0.585
y7							1

Significant at . Y₁: soluble protein content (mg/g); Y₂: total phenolic content (mg/g); Y₃: total sugar content (mg/g); Y₄: reducing sugar content (mg/g); Y₅: Fe²⁺ chelating activity (%); Y₆：· OH scavenging capacity (%); Y₇: scavenging capacity (%).