Table 3.

Total phenolic acid and antioxidant activity of blends with refined wheat flour and oat flour

Samples	Total phenolic acid (ppm)	DPPH radical scavenging activity (%)	ABTS radical scavenging activity (mM, Trolox)
OAF	149.36±6.16a	70.48±0.01a	0.100±0.01ns
WHF	30.86±4.04c	13.10±0.44d	ND1)
WOB20	40.86±2.02c	28.04±0.76c	0.022±0.01
WOB40	61.57±3.03b	40.56±0.82b	0.090±0.07

Different letters (a–d) within the same column differ significantly (P<0.05).

OAF, oat flour; WHF, refined wheat flour; WOB20, blends that replaced 20% of wheat with oat flour; WOB40, blends that replaced 40% of wheat with oat flour.

¹⁾ND, not detected.

^nsNot significant.