Table 4.
Contents of flavonoids, anthocyanins, and phenolic acids in the examined bread samples (in dry matter).
| Sample | Flavonoids (mg rutin/kg) |
Anthocyanins (mg cyanidin-3-glucoside/kg) |
Phenolic acids (mg ferulic acid/kg) |
|---|---|---|---|
| K | Not detected | Not detected | Not detected |
| SBK 0/80 | 6.4 ± 2.1a | Not detected | Not detected |
| SB 10/80 | 11.7 ± 2.4b | 26.1 ± 2.0a | Not detected |
| SB 20/80 | 17.8 ± 1.3c | 28.3 ± 1.0a | Not detected |
| SBK 0/120 | Not detected | Not detected | Not detected |
| SB 10/120 | 57.4 ± 1.1d | 27.4 ± 1.3a | 2.14 ± 0.20a |
| SB 20/120 | 97.3 ± 2.8e | 34.2 ± 1.2b | 2.37 ± 0.00b |
Presented data are mean values (n = 4) ± standard deviation (values signed with the same letters in particular columns do not differ significantly at 0.05 level of confidence). Abbreviations of samples are the same as explained in footnote of Table 1.