Antioxidant Activity Ascorbic Acid Phenolic Content Flavonoid Content Antioxidant Activity   0.2324 0.5557 -0.2926     (48) (48) (48)     0.1119 0.0000 0.0436 Ascorbic Acid 0.2324   0.1602 -0.2382   (48)   (48) (48)   0.1119   0.2769 0.1030 Phenolic Content 0.5557 0.1602   -0.4485   (48) (48)   (48) 0.0000 0.2769   0.0014 Flavonoid Content -0.2926 -0.2382 -0.4485     (48) (48) (48)     0.0436 0.1030 0.0014

Correlation (Sample Size) P-Value.

Table 2: The correlation of antioxidant activity with ascorbic acid, phenolic and flavonoid content of cut cabbage.