Table 3.
Bioactivities of blended and unblended bakery products by DAP
| Samples | Total Phenolics Wet wt | Total Phenolics Dry Wt | IC50 μg/mL (FRS) Aqueous extract | IC50 μg/mL (FRS) Methanol extract | Expected % activity by AP | % FRS in Aqueous Extract | RBC protection (IC50 μg/mL GAE phenolics) | Fold difference in the Total activity |
|---|---|---|---|---|---|---|---|---|
| DAPWE | 1.5 ± 0.14b | - | 38.5 ± 3.04a | - | - | - | - | |
| DAPME | 3.42 ± 0.42a | - | - | 19.7 ± 1.54a | - | - | - | - |
| Bun - DAP | 0.27 ± 0.04f | 0.38 ± 0.05c | 6.4 ± 0.40d | 16.5 ± 1.28c | - | 13 | 2.25 ± 0.21c | 1.0 |
| Bun + DAP | 0.50 ± 0.07d | 0.59 ± 0.08b | 6.9 ± 0.42d | 17.5 ± 1.32b | 7 | 25 (>1.7 fold) | 3.79 ± 0.45b | 1.1 |
| Muffin- DAP | 0.14 ± 0.02g | 0.27 ± 0.04d | 8.0 ± 0.72c | 9.7 ± 1.1d | - | 6 | 1.77 ± 0.11d | 1.0 |
| Muffin + DAP | 0.32 ± 0.05e | 0.33 ± 0.05c | 5.9 ± 0.78e | 9.2 ± 1.07d | 4 | 14 (>2.0 fold) | 2.19 ± 0.22c | 3.96 |
| Cookies - DAP | 0.21 ± 0.03f | 0.21 ± 0.08d | 9.4 ± 1.04c | 19.3 ± 1.48a | - | 4 | 1.28 ± 0.14d | 1.0 |
| Cookies + DAP | 0.69 ± 0.09c | 0.761 ± 0.09a | 20.2 ± 1.41b | 18.1 ± 1.41b | 2.4 | 6 (>1.1 fold) | 4.98 ± 0.94a | 1.0 |
Values are means ± standard deviation (n = 3); values sharing same superscript (a-e) in column are not statistically significant at p < 0.05. Expected % activity of DAP is calculated by values obtained for added DAP in the product
Fold increase in the activity is expressed as difference between DAP blended product when compared to the respective unblended product. Data thus clearly reveals fold increase in total activity in blended product