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.
ns
Not significant.