. 2020 May 4;6:100091. doi: 10.1016/j.fochx.2020.100091

Table 3.

Interactions means ± SE for the effects of flour type and farming system on total antioxidant activity (FRAP) in flour collected from UK and DE in 2015 and 2016 (results are expressed on a flour dry weight basis).

Parameters assessed	Factor 1	Factor 2
	Farming system	Flour type
		White	Whole-grain
Antioxidant activity FRAP (µmol FeSO₄ 7H₂O g⁻¹ flour)	Organic	2.0 ± 0.2 B a	8.7 ± 0.3 A a
Antioxidant activity FRAP (µmol FeSO₄ 7H₂O g⁻¹ flour)	Conventional	2.0 ± 0.2 B a	7.8 ± 0.3 A b
Phosphorus mg g⁻¹	Organic	0.95 ± 0.06 B a	2.37 ± 0.12 A a
Phosphorus mg g⁻¹	Conventional	0.83 ± 0.07 B a	1.85 ± 0.14 A b
Potassium mg g⁻¹	Organic	1.0 ± 0.1 B a	2.3 ± 0.1 A a
Potassium mg g⁻¹	Conventional	0.9 ± 0.1 B a	2.0 ± 0.1 A b
Magnesium mg g⁻¹	Organic	0.24 ± 0.02 B a	0.76 ± 0.04 A a
Magnesium mg g⁻¹	Conventional	0.21 ± 0.02 B a	0.58 ± 0.04 A b
Manganese mg kg⁻¹	Organic	7 ± 0.6 B a	22 ± 1.3 A a
Manganese mg kg⁻¹	Conventional	6 ± 0.6 B a	16 ± 1.2 A b
Zinc mg kg⁻¹	Organic	9 ± 0.7 B a	22 ± 1.0 A a
Zinc mg kg⁻¹	Conventional	8 ± 0.6 B a	15 ± 1.1 A b
Copper mg kg⁻¹	Organic	4.1 ± 0.3 B a	6.3 ± 0.4 A a
Copper mg kg⁻¹	Conventional	3.3 ± 0.3 B a	4.4 ± 0.3 A b
Aluminium mg kg⁻¹	Organic	4.2 ± 0.4 A a	4.9 ± 0.5 A a
Aluminium mg kg⁻¹	Conventional	4.2 ± 0.3 A a	3.0 ± 0.3 A b

For each parameter assessed means labelled with the same capital letter within rows and lower-case letter within columns are not significant different (Turkey’s honestly significant difference test P < 0.05).