Table 4.

Total anthocyanin (TAC), xanthophyll (lutein and zeaxanthin) content and antioxidant capacity (AC) of five different cereal fermented doughs individually inoculated with selected yeast strains.

Cereal flour	Yeast strainsa	TAC (mg Cy-3-glc/kg)	Lutein (mg/kg)	Zeaxanthin (mg/kg)	AC-FRAP (mmol TE/kg)	AC-ABTS (mmol TE/kg)
Red-grained common wheat (cv. Aubusson)	Control				11.5b	19.9a
	ZEUS IBA				12.6a	20.5a
	D20Y				12.5a	19.8a
	D22Y				13.1a	20.6a
	SEM				0.2	0.6
	P(F)				0.013	0.713
Yellow-grained common wheat (cv. Bona vita)	Control		1.13a	0.168a	12.2a	21.2a
	ZEUS IBA		1.21a	0.158a	11.8a	20.7a
	L17Y		1.13a	0.162a	12.7a	21.6a
	L22Y		1.14a	0.157a	11.8a	21.0a
	SEM		0.03	0.005	0.4	0.5
	P(F)		0.18	0.51	0.28	0.62
Blue-grained common wheat (cv. Skorpion)	Control	17.7c			10.9b	20.2a
	ZEUS IBA	20.4a			11.9ab	21.3a
	D8Y	19.3b			11.7ab	21.8a
	L6Y	20.3a			12.4a	21.3a
	SEM	0.1			0.3	0.6
	P(F)	< 0.001			0.031	0.318
Emmer (cv. Giovanni Paolo)	Control		1.05a	0.153a	6.8b	20.3a
	ZEUS IBA		1.04a	0.142a	7.9a	19.9a
	D18Y		1.07a	0.153a	7.4ab	20.8a
	L22Y		1.07a	0.141a	8.1a	19.6a
	SEM		0.03	0.004	0.2	0.4
	P(F)		0.794	0.115	0.006	0.232
Hull-less barley (cv. Rondo)	Control				25.1b	44.9a
	ZEUS IBA				25.3b	40.9a
	L10Y				27.0a	45.6a
	L15Y				25.6ab	40.2a
	SEM				0.4	3.5
	P(F)				0.036	0.627

Data are expressed on a dw basis. For each cereal type, means followed by different letters are significantly different, according to the Tukey’s HSD test (the ANOVA level of significance is shown in the table).

SEM standard error of the mean.

^aControl, dough obtained from water and whole grain flour mixture, without yeast addition; ZEUS IBA, S. cerevisiae commercial baker’s yeasts.