. 2016 Jun 18;71(3):307–313. doi: 10.1007/s11130-016-0561-6

Table 2.

Antioxidant capacity of extracts from flour, fruit pomaces and cookies

Antioxidant capacity test		Wheat flour/Cookies without additives	Fruit pomace/Cookies with fruit pomace
Antioxidant capacity test		Wheat flour/Cookies without additives	Rosehip	Rowanberry	Blackcurrant	Elderberry
DPPH test (μmol TE g⁻¹)	M	3.77 ± 0.21^a	38.71 ± 0.08^c	37.32 ± 0.61^b	40.09 ± 0.52^d	37.42 ± 0.27^b
DPPH test (μmol TE g⁻¹)	P	2.60 ± 0.32^a	9.84 ± 0.36^c	9.82 ± 0.10^c	10.94 ± 0.38^d	9.25 ± 0.21^b
Rancimat test protection factor (−)	M	1.24 ± 0.04^a	1.20 ± 0.06^a	1.25 ± 0.04^a	1.28 ± 0.02^b	1.25 ± 0.01^a
Rancimat test protection factor (−)	P	1.00 ± 0.02^a	0.97 ± 0.03^a	0.99 ± 0.04^a	1.03 ± 0.02^a	1.00 ± 0.03^a

Results are reported as the mean value ± standard deviation; n = 3

Means in the same line with different letters are significantly different (P ≤ 0.05)

Abbreviations: M raw material (fruit pomace), P product (cookies)