. 2019 Oct 9;2019:2907542. doi: 10.1155/2019/2907542

Table 5.

Pigment equipment and antioxidant activity of fish burgers (with and without algae).

	Control burger	1%	1%	1%
	Control burger	J. adhaerens Burger	C. compressa burger	Combination burger
Chlorophyll a	ND	11.44 ± 0.11^A,B	16.92 ± 0.28^A	12.25 ± 0.48^A
(mg/100 g DW)	ND	11.44 ± 0.11^A,B	16.92 ± 0.28^A	12.25 ± 0.48^A
Carotenoids	ND	4.43 ± 0.22^A	6.95 ± 0.38^A	6.17 ± 0.14^A
(mg/100 g DW)	ND	4.43 ± 0.22^A	6.95 ± 0.38^A	6.17 ± 0.14^A
Chlorophyll b	ND	0.25 ± 0.012^A,B	0.874 ± 0.019^A	0.64 ± 0.013^A,B
(mg/100 g DW)	ND	0.25 ± 0.012^A,B	0.874 ± 0.019^A	0.64 ± 0.013^A,B
Scavenging activity (%)^∗	40.09	65.05^A,B	88.29^A	73.71^A,B
Reducing power ^∗	0.411	0.648^A,B	0.837^A	0.642^A,B

Three fish burgers (100 g) were prepared for each formulation (control and with different concentrations of algae powder).

Control versus(1% J. adhaerens, 1% C. compressa, and 1% combination burger): ^AP < 0.001.

1% C. compressa burger versus 1% J. adhaerens and 1% combination burger: ^BP < 0.05.

^∗: the scavenging activity of DPPH free radicals (%) and the reducing power (absorbance at 700 nm) were determined at a sample concentration of 10 mg/mL.