Table 5. Antioxidant activities of optimized ACLP and control sausage.

Characteristic	ACLP sausage	Control sausage1)	t-value
DPPH (%)	89.54±2.07	85.04±5.57	1.716
ABTS (%)	50.47±1.78	46.58±1.78	9.390*
Reducing power (OD)	0.34±0.00	0.25±0.03	19.174*
Total phenol (mg GAE/g)	11.96±0.51	8.75±1.22	17.535*
Total flavonoid (mg CE/g)	546.94±4.675	487.22±8.194	120.228***

¹⁾ Sausage without ACLP.

Values are the mean±SD.

^* p<0.05

^*** p<0.001.

ACLP, Amaranth cauline leaf powder; OD, optical density; GAE, gallic acid equivalent; CE, catechin equivalent.