Table 3.

Total antioxidant content of raw and baked sponge cakes (n = 3), and the baking loss of antioxidants, different letters (a, b, c, d, e, f, g and h), and symbols (*, **) denote significant differences (p ≤ 0.05).

Sponge cake type	TAC mg AAE/g		Baking loss (%)
	Raw dough	Baked sponge cake
Control	1.42 ± 0.06a,*	0.81 ± 0.06a,**	42.96
Cocoa control	2.04 ± 0.11b,*	1.16 ± 0.26b,**	43.14
Peppermint 1%	2.78 ± 0.10c,*	1.84 ± 0.18c,**	32.74
Peppermint 3%	3.27 ± 0.06d,*	2.79 ± 0.14d,**	14.68
Peppermint 5%	4.13 ± 0.37e,*	2.82 ± 0.11d,**	31.72
Spearmint 1%	2.62 ± 0.09c,*	1.84 ± 0.37c,**	29.78
Spearmint 3%	3.45 ± 0.14d,*	3.09 ± 0.02e,**	10.44
Spearmint 5%	5.21 ± 0.15f,*	4.00 ± 0.08f,**	23.23
Strawberry mint 1%	1.77 ± 0.09g,*	1.56 ± 0.06g,*	11.87
Strawberry mint 3%	2.35 ± 0.17h,*	2.07 ± 0.07c,*	11.92
Strawberry mint 5%	3.28 ± 0.18d,*	2.94 ± 0.16e,*	10.37