Table 4.
Antioxidant properties of native and roasted sweet chestnut flours (n = 3).
| Concentration | Native | Pan roasted | Microwave roasted |
|---|---|---|---|
| DPPH activity (% inhibition) | |||
| 80 µL | 38.95 ± 0.54ap | 59.40 ± 1.22aq | 88.71 ± 1.05ar |
| 100 µL | 44.15 ± 1.84bq | 69.60 ± 0.99bq | 91.18 ± 0.57br |
| 120 µL | 49.76 ± 1.04cp | 79.88 ± 0.40cq | 95.85 ± 0.74cr |
| Reducing power (% reduction) | |||
| 100 µL | 64.96 ± 0.44ap | 66.99 ± 0.49aq | 70.42 ± 0.33ar |
| 150 µL | 68.02 ± 0.76bp | 73.14 ± 1.64bq | 77.50 ± 0.75br |
| 200 µL | 70.00 ± 0.77cp | 76.10 ± 0.92cq | 79.80 ± 0.65cr |
| Total phenolic content (g GAE/100g) | |||
| 500 μL | 1.60 ± 0.30a | 2.20 ± 0.05b | 3.30 ± 0.16c |
Values expressed are mean ± standard deviation.
Means in the row with different superscript are significantly different at P ≤ 0.05