Table 4.
Bioactive composition and antioxidant activity of muffins fortified with capsicum pomace powder
| Parameters | Percent capsicum powder | |||||
|---|---|---|---|---|---|---|
| Control | 2% | 4% | 6% | 8% | 10% | |
| Dietary fiber (g/100 g) | 0.53 ± 1.43a | 1.51 ± 1.60 b | 2.47 ± 0.50c | 3.51 ± 2.40d | 4.43 ± 1.20e | 5.50 ± 1.25f |
| Bioactive composition (mg/100 g) | ||||||
| TCC | 0.25 ± 1.40a | 1.58 ± 1.12b | 2.24 ± 1.23b | 3.46 ± 2.41c | 4.12 ± 1.36c | 5.54 ± 2.78d |
| TPC (mgGAE/100 g) | 26.7 ± 1.45a | 31.89 ± 1.45b | 33.21 ± 1.67c | 34.14 ± 1.65d | 35.65 ± 1.27e | 37.36 ± 1.25f |
| AA | 0.00a | 0.56 ± 1.34b | 1.05 ± 1.49c | 1.28 ± 1.86d | 1.86 ± 1.52e | 1.98 ± 1.13f |
| Antioxidant activity (µmolTE/100 g) | ||||||
| DPPH | 5.71 ± 1.05a | 8.00 ± 0.01b | 11.02 ± 0.01c | 13.04 ± 0.02d | 14.23 ± 0.04d | 15.35 ± 0.02de |
| FRAP | 11.60 ± 0.45a | 15.1 ± 0.02b | 20.02 ± 0.03c | 24.02 ± 0.02d | 28.06 ± 0.03e | 31.08 ± 0.04f |
| CUPRAC | 20.21 ± 1.55a | 29.1 ± 0.05b | 33.21 ± 0.03c | 43.01 ± 0.01d | 52.04 ± 0.02e | 65.2 ± 0.05df |
| TEAC | 26.10 ± 1.40a | 35.6 ± 0.04b | 42.51 ± 0.02c | 56.01 ± 0.05d | 62.06 ± 0.02d | 78.03 ± 0.04e |
Values in a row followed by same letter does not differ significantly (p < 0.05)
Values are mean of triplicate determinations ± standard deviation
TCC total carotenoid content, TPC total phenolic content, AA ascorbic acid, FRAP ferric reducing antioxidant power, DPPH-2 2-diphenyl picryl hydrazyl, CUPRAC copper reducing antioxidant capacity, TEAC trolox equivalent antioxidant capacity