Table 8.

Antioxidant activity of bread containing substituted flour with different levels of HRF and HRHF.

Samples		% Inhibition of DPPH				% Inhibition of ABTS
		Concentration (mg/mL)				Concentration (mg/mL)
		25	50	100	200	25	50	100	200
Bread control		2.47 ± 0.05j	3.66 ± 0.42h	4.88 ± 0.15i	6.9 ± 0.1g	1.79 ± 0.04h	3.86 ± 0.09h	4.03 ± 0.1g	5.43 ± 0.13f
IC50			1250.8			1924.47
Bread + HRF %	5	4.77 ± 0.22h	15.41 ± 0.27f	25.46 ± 0.12h	48.83 ± 0.78e	2.89 ± 0.14g	9.47 ± 0.19g	20.23 ± 0.51f	38.51 ± 0.89e
	10	5.39 ± 0.17g	18.7 ± 0.06e	27.54 ± 0.16g	46.92 ± 0.08f	5.64 ± 0.22e	16.5 ± 0.15e	27.32 ± 0.4d	46.28 ± 0.28d
	15	9.56 ± 0.24f	19.83 ± 0.65f	31.59 ± 0.23d	51.71 ± 0.4e	7.09 ± 0.22f	18.85 ± 0.21d	30.31 ± 0.51c	50.18 ± 0.53e
IC50 Bread + HRF %	5	201.9				221.1
	10	194.9				194.3
	15	167.8				177.4
Bread + HRHF %	5	6.38 ± 0.13f	14.66 ± 0.19g	28.98 ± 0.09f	48.3 ± 0.32e	4.32 ± 0.07f	12.71 ± 0.19f	21.66 ± 0.33e	45.38 ± 0.69d
	10	10.55 ± 0.25d	19.08 ± 0.17d	29.6 ± 0.49e	50.15 ± 0.17d	7.36 ± 0.11d	18.14 ± 0.26d	27.97 ± 0.18d	50.34 ± 2.32c
	15	12.38 ± 0.42c	21.19 ± 0.27e	33.07 ± 0.26d	57.70 ± 0.11b	11.12 ± 0.17c	19.53 ± 0.95d	30.81 ± 0.58d	54.84 ± 0.16b
IC50 Bread + HRHF %	5	197.5				256.2
	10	202.3				207.6
	15	182.5				189.8

Each data is the average ± standard deviation across three distinct replications. According to Duncan’s test, the letters in the same column display a significant difference at p ≤ 0.0.