Barely Significant
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Effect of Winemaking on Phenolic Compounds and Antioxidant Activities of Msalais Wine.

Molecules · 2023 · PMC9921378 · PMID 36770915

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highly significantp < 0.05actually significant
In the CUPRAC assay, the antioxidant capacity of resveratrol (resveratrol to CUPRAC: r = 0.978, p < 0.05) and catechin (catechin to CUPRAC: r = 0.978, p < 0.05) was highly significant; in the ABTS assay, the strongest antioxidant capacity was found in resveratrol (resveratrol to ABTS: r = 0.979, p < 0.05) and epicatechin (catechin to ABTS: r = 0.979, p < 0.05); resveratrol to ABTS: r = 0.979, p < 0.05) was followed by catechin (catechin to ABTS: r = 0.978, p < 0.05) and epicatechin (epicatechin to ABTS: r = 0.966, p < 0.05); in the DPPH assay, resveratrol (resveratrol to ABTS: r = 0.966, p < 0.05) was the most powerful antioxidant.

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