Table 3.
Content of rutin and total phenolic compounds (TPC), and antioxidant capacity of gluten-free muffins analysed with PCL, ABTS and CV methods
| Type of muffin | Rutin (μg/g DM) | TPC (mg GAE/g DM) | Antioxidant capacity (μmol of Trolox Eq/g DM) | ||
|---|---|---|---|---|---|
| PCL | ABTS | CV | |||
| Control | 10.49 ± 0.74 | 21.06 ± 0.54d | 0.40 ± 0.01d | 18.00 ± 1.79c | 0.62 ± 0.22d |
| UB | 11.60 ± 1.02 | 26.28 ± 0.26a | 0.75 ± 0.00b | 22.46 ± 2.60b | 1.45 ± 0.12c |
| FB | 11.81 ± 2.87 | 25.44 ± 0.55ab | 0.97 ± 0.01a | 28.99 ± 0.59a | 1.80 ± 0.28b |
| UG | 11.07 ± 0.97 | 24.78 ± 1.05c | 0.51 ± 0.01c | 20.49 ± 2.05c | 2.29 ± 0.18a |
| FG | 11.11 ± 3.09 | 24.48 ± 0.33c | 0.90 ± 0.00a | 24.20 ± 0.33b | 2.24 ± 0.26a |
Values are mean ± standard deviation (n = 3). Values in each column with different letters are significantly different (p < 0.05). TPC total phenolic acids; GAE gallic acid equivalents; DM dry matter; UB, FB, UG, FG abbreviation as in Table 1