Table 4. Biological activities of bread with the addition of pumpkin pulp.
| Antioxidant assay |
w(pulp) % |
EC50/(mg/mL) | BAC | |
|---|---|---|---|---|
| BE | DE | |||
| ABTS | 0 | (87.0±0.8)a | (14.2±1.1)a | 6.13 |
| 5 | (75.7±2.9)b | (13.3±2.1)a | 5.68 | |
| 10 | (67.6±2.8)c | (11.9±0.2)b | 5.66 | |
| 15 | (68.3±0.5)c | (12.8±0.2)b | 5.43 | |
| 20 | (69.4±3.1)c | (15.1±1.1)a | 4.54 | |
| CHEL | 0 | (38.7±9.9)a | (37.7±6.4)a | 1.03 |
| 5 | (59.7±4.3)b | (29.1±3.8)b | 2.06 | |
| 10 | (78.7±6.8)c | (39.1±0.4)c | 2.02 | |
| 15 | (50.6±7.0)d | (49.4±6.9)d | 1.03 | |
| 20 | (61.6±3.5)b | (55.1±8.3)e | 1.12 | |
| RED | 0 | (168.50±39.06)a | (77.1±6.1)a | 2.19 |
| 5 | (151.5±12.6)b | (55.0±5.0)b | 2.75 | |
| 10 | (82.7±10.8)c | (40.6±1.9)c | 2.04 | |
| 15 | (116.9±19.2)d | (100.2±15.6)d | 1.17 | |
| 20 | (160.0±16.8)e | (64.1±3.3)e | 2.50 | |
| OH | 0 | (1.31±0.06)a | (1.38±0.03)a | 0.95 |
| 5 | (1.22±0.02)b | (1.5±0.3)b | 0.79 | |
| 10 | (1.20±0.07)b | (1.44±0.06)b | 0.83 | |
| 15 | (1.25±0.05)b | (1.67±0.05)c | 0.75 | |
| 20 | (1.20±0.02)b | (1.5±0.2)a | 0.81 | |
| ACEI | 0 | (4761.9±20.9)a | (225.4±13.2)a | 21.13 |
| 5 | (3225.8±19.6)b | (133.1±8.1)b | 24.24 | |
| 10 | (1923.1±11.5)c | (92.2±5.1)c | 20.85 | |
| 15 | (793.6±9.2)d | (54.7±6.2)d | 14.51 | |
| 20 | (201.2±7.2)e | (20.9±6.7)e | 9.62 | |
Mean values with different superscript letter within the same column are significantly different (p<0.05) BE=buffer extracts, DE=extracts after digestion in vitro, ABTS= ability to quench ABTS radicals, CHEL=chelating power, RED= reducing power, OH=ability to quench OH radicals, ACEI=ability to inhibit ACE, BAC=antioxidant bioaccessibility index