. 2018 Oct 27;55(12):4918–4927. doi: 10.1007/s13197-018-3426-1

Table 4.

Antioxidant properties of cookies supplemented with saffron extract (n = 3)

Storage (months)	Sample
Storage (months)	DC	CC	DS₅₀	DS₁₀₀	CS₅₀	CS₁₀₀
TPC (mg GAE/g)
0	0.39 ± 0.014^A	0.90 ± 0.03^cB	0.40 ± 0.01^A	0.42 ± 0.14^A	0.86 ± 0.04^bB	0.94 ± 0.14^bB
3	–	0.79 ± 0.09^bA	–	–	0.84 ± 0.02^abA	0.92 ± 0.02^bB
6	–	0.73 ± 0.05^bA	–	–	0.82 ± 0.04^abB	0.85 ± 0.04^aB
9	–	0.60 ± 0.02^aA	–	–	0.80 ± 0.01^aB	0.81 ± 0.02^aB
DPPH scavenging assay (%)
0	16.30 ± 0.21^A	22.09 ± 0.58^cB	21.67 ± 0.4^B	24.67 ± 2.15^C	25.50 ± 0.76^cC	28.96 ± 0.92^cD
3	–	17.28 ± 0.27^bA	–	–	23.33 ± 0.51^cB	26.87 ± 0.90^cB
6	–	16.8 ± 0.2^bA	–	–	16.93 ± 0.46^bA	19.07 ± 0.72^bB
9	–	06.20 ± 0.47^aA	–	–	11.39 ± 0.34^aB	12.84 ± 1.01^aB
Reducing power (mg AAE/g)
0	0.26 ± 0.06^p	0.34 ± 0.04^cBC	0.33 ± 0.03^B	0.42 ± 0.02^D	0.40 ± 0.05^cCD	0.50 ± 0.01^cE
3	–	0.17 ± 0.04^bA	–	–	0.35 ± 0.01^cB	0.45 ± 0.01^bC
6	–	0.12 ± 0.03^abA	–	–	0.24 ± 0.01^bB	0.28 ± 0.04^abB
9	–	0.07 ± 0.02^aA	–	–	0.16 ± 0.0^aA	0.20 ± 0.01^aB
Lipid peroxidation (% inhibition)
0	11.74 ± 0.59^B	7.09 ± 0.43^cA	27.34 ± 1.57^C	34.02 ± 0.90^D	11.45 ± 1.62^cB	13.09 ± 1.43^cB
3	–	5.11 ± 1.01^cA	–	–	8.32 ± 0.8^bcBC	10.36 ± 0.53^bA
6	–	2.52 ± 0.62^bA	–	–	4.16 ± 1.2^abAB	5.86 ± 1.03^apB
9	–	1.02 ± 0.89^aA	–	–	3.52 ± 0.47^aB	4.09 ± 1.78^aAB

Results are expressed as means (n = 3) ± SD

Values followed by same letter in a row and column do not differ significantly (p ≤ 0.05)

DC control dough without any supplement, DS₅₀ dough with SE 50 mg/100 g of flour, DS₁₀₀ dough with SE 100 mg/100 g of flour; CC control cookie without any supplement, CS₅₀ cookie with SE 50 mg/100 g of flour, CS₁₀₀ cookie with SE 100 mg/100 g of flour; CC control cookie without any supplement, CS₅₀ Cookie with SE 50 mg/100 g of flour, CS₁₀₀ cookie with SE 100 mg/100 g of flour