Table 6. Correlation coefficients between total phenol and flavonoid contents, DPPH and ABTS radical scavenging activities of 11 tteokbokki sauce products

	TPC1)	TFC2)	DPPH RSC3)	ABTS RSC4)
TPC	1
TFC	0.760**	1
DPPH RSC	0.651*	0.918**	1
ABTS RSC	0.757**	0.906**	0.887**	1

Total phenol content.
Total flavonoid content.
DPPH radical scavenging activity.
ABTS radical scavenging activity. Significantly different at *p⟨0.05, **p⟨0.01.