A significant correlation between the sum of carotenoids and vitamin E and PCL as well as α-TEAC was determined. But only a positive correlation was observed between the values measured by PCL and by α-TEAC. Prior et al. (2005) described, that no one single AOC assay will truly reflect the “total antioxidant capacity” of a particular sample. Determination of AOC of food extracts has to be done using different methods in parallel. Every assay has a different reaction mechanism and sometimes other values (based in scale) which are difficult to compare.