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Total phenolic content (mg·g−1 gallic acid equivalents), antioxidant capacity measured using the DPPH assay (2,2-diphenyl-1-picryl-hydrazyl-hydrate; mg.g−1 ascorbic acid equivalents) and FRAP assay (ferric ion reducing antioxidant power; mg.g−1 ascorbic acid equivalents) of GF breads enriched with 4% (w/w) of T. chuii biomass in comparison with Control bread. Error bars indicate the standard deviations of the repetitions (n = 3).
