Table 1.

Radical scavenging activity of gluten-free pasta samples depend on time and Opuntia fruit addition (n = 3 mean ± SD).

Radical Scavenging towards DPPH (%)
Time (min)	Addition of Opuntia (%)
	0	2.5	5.0	7.5	10.0		12.5		15.0	Opuntia Fruit	Gallic Acid
0	18.25 a	13.57 b	14.69 b	17.92 b,c		22.18 c		33.37 d	33.37 d	35.38 e	99.37 c
	± 0.22	± 0.05	± 0.10	± 0.06		± 0.68		± 0.89	± 0.01	± 0.01	± 0.01
5	82.75 a	93.95 b	93.95 b	94.67 b,c		94.26 b,c		96.03 c	94.92 b,c	96.88 c	100.00 b,c
	± 0.33	± 1.32	± 1.21	± 0.59		± 1.32		± 0.01	± 0.04	± 0.56	± 0.00
10	83.02 a	93.95 b	94.52 b,c	95.16 c	95.76 c		96.23 c,d		97.04 d	99.78 e	100.00 c
	± 0.01	± 0.67	± 0.11	± 0.21	± 0.03		± 0.02		± 0.33	± 0.23	± 0.00
15	83.02 a	93.95 b	94.52 b,c	95.16 c	95.76 c		96.23 c,d		97.04 d	99.78 e	100.00 b,c
	± 0.02	± 0.01	± 0.00	± 0.03	± 0.00		± 0.03		± 0.00	± 0.03	± 0.00
20	83.02 a	93.95 b	94.52 b,c	95.16 c	95.76 c		96.23 c,d		97.04 d	99.78 e	100.00 b,c
	± 0.00	± 0.01	± 0.02	± 0.01	± 0.03		± 0.01		± 0.00	± 0.00	± 0.00

^a–e similar letters in rows indicate insignificant differences at α=0.05.