Table 3.
Total polyphenols, chlorogenic acid, radical scavenging activity and caffeine of bread supplemented with green coffee extract
| Parameters | Bread | |||
|---|---|---|---|---|
| Control | GCE (%) | |||
| 1 | 1.5 | 2 | ||
| TPP (%) | 0.02 ± 0.00a | 0.16 ± 0.01b | 0.25 ± 0.01c | 0.34 ± 0.02d |
| RSA (%) | ||||
| 50 ppm | 8.21 ± 0.01a | 61.31 ± 0.02b | 62.74 ± 0.02c | 64.74 ± 0.03d |
| 100 ppm | 10.14 ± 0.01a | 63.72 ± 0.03b | 65.24 ± 0.04c | 66.41 ± 0.05d |
| 200 ppm | 12.74 ± 0.02a | 65.29 ± 0.04b | 66.78 ± 0.02c | 68.46 ± 0.01d |
| CGA (%) | – | 0.28 ± 0.05a | 0.42 ± 0.06b | 0.54 ± 0.05c |
| Caffeine (%) | – | 0.015 ± 0.01a | 0.022 ± 0.00b | 0.029 ± 0.01c |
Values are means of three replicates ± standard deviation. Values in the row with the same letter in superscript are not significantly different from each other at p ≤ 0.05. TPP total polyphenols, RSA radical scavenging activity, CGA chlorogenic acid, GCE green coffee extract