. 2019 Jul 18;24(14):2623. doi: 10.3390/molecules24142623

Table 2.

Radical scavenging activity of gluten-free pasta samples depends on time and chestnut flour addition (n = 3; mean ± SD).

Radical Scavenging Towards DPPH (%)
Time (min)	Addition of Chestnut Flour (%)
Time (min)	0	10	20	30	40	50
0	11.23^a ± 0.47	13.70^ab ± 0.01	14.63^b ± 0.01	16.42^bc ± 0.06	20.16^c ± 0.68	33.37^d ± 0.01
5	91.54^a ± 0.98	93.79^b ± 1.78	93.79^b ± 0.79	94.46^c ± 1.57	93.96^bc ± 2.89	94.36^c ± 1.69
10	92.77^a ± 1.23	93.95^ab ± 0.32	93.95^ab ± 1.43	94.67^b ± 0.57	94.56^b ± 1.12	94.92^b ± 0.56
15	92.89^a ± 2.67	94.06^b ± 0.97	94.06^b ± 2.11	94.66^bc ± 0.64	94.67^bc ± 1.89	95.16^c ± 0.00
20	93.02^a ± 0.12	94.11^b ± 0.00	94.42^bc ± 0.20	94.66^bc ± 0.08	94.71^bc ± 0.33	95.16^c ± 0.23
25	93.02^a ± 0.01	94.11^b ± 0.09	94.42^bc ± 0.00	94.66^bc ± 0.07	94.71^bc ± 0.04	95.16^c ± 0.13
30	93.02^a ± 0.03	94.11^b ± 0.05	94.42^bc ± 0.00	94.66^bc ± 0.01	94.71^bc ± 0.31	95.16^c ± 0.00

^a–d—different letters in rows indicate significant differences at α = 0.05.