Table 3.
Determination of antioxidant potential of flours (CF) and (CFL), by NO scavenging, DPPH, and ORAC tests. Values are expressed as mean plus or minus SD. Means with different superscripts within a column are significantly different (a and b: p < 0.05).
| Antioxidant Activity | |||||
|---|---|---|---|---|---|
| Samples | NO Scavenging | DPPH | ORAC | ||
| Inhibition (%) at 100 µg/mL |
Inhibition (%) at 50 µg/mL |
µmol TE/g EDW |
Inhibition (%) at 1 mg/mL |
µmol/TE/g EDW | |
| CF | 11.22 ± 1.93 b | 7.83 ± 1.13 b | 15.62 ± 0.93 b | 11.96 ± 0.65 b | 457.30 ± 7.72 b |
| CFL | 58.76 ± 2.01 a | 30.66 ± 1.63 a | 93.49 ± 7.32 a | 60.47 ± 1.17 a | 1626.17 ± 202.45 a |