Skip to main content
. 2015 Aug 7;4(1):119–124. doi: 10.1002/fsn3.259

Table 2.

Analysis of wheat flour, barley flour, and nettle powdera

Parameters Wheat flour Barley flour Nettle powder
Tannin content (% as is) ND 0.53 ± 0.03 0.93 ± 0.01
Total polyphenol (mg GAE/g, db) 1.31 ± 0.01 1.76 ± 0.01 128.75 ± 0.21
Antioxidant activity (DPPH inhibition, % as is) 23.72 ± 0.45 28.64 ± 0.03 66.3 ± 0.12
Carotenoids (μg/g, db) 320.05 ± 0.08 382.3 ± 0.56 3496.67 ± 0.56
Calorific value (kcal/100 g) 381.93 ± 0.05 369.68 ± 0.84 307.24 ± 0.13

db, dry basis; ND, not detected.

a

Values are mean ± standard deviation of triplicates.