The obtained results were in agreement with previous
findings: Meda et al. (2005) found that a correlation between
antioxidant activity and total phenolic content was at a level of 0.5,
while other authors found it stronger (Beretta et al., 2005;
Bertoncelj et al., 2007; Blasa et al., 2006; Lachman et al., 2010)