Table 4.
The antioxidant activity of rye bread fortification with functional additives without and with carriers.
| Antioxidant Activity [µmol TE/g ds.] |
BRC | Form of Supplement |
BR1 | BR2 | BR3 | BR4 | BR5 | BR6 |
|---|---|---|---|---|---|---|---|---|
| FRAP | 21.0 ± 0.42g 1 | FP | 22.30 ± 0.45f | 22.60 ± 0.45e | 24.40 ± 0.37d | 26.70 ± 0.53c | 29.50 ± 0.59b | 34.80 ± 0.70a |
| FPM | 22.70 ± 0.45e | 22.90 ± 0.46e | 26.50 ± 0.53d | 30.20 ± 0.60c | 32.30 ± 0.65b | 39.00 ± 0.78a | ||
| FPI | 22.32 ± 0.33f | 23.06 ± 0.40e | 25.48 ± 0.45d | 28.76 ± 0.58c | 32.60 ± 0.65b | 39.22 ± 0.78a | ||
| ABTS | 13.09 ± 0.26g | FP | 13.93 ± 0.27f | 14.14 ± 0.49c | 15.24 ± 0.40e | 16.68 ± 0.43d | 18.43 ± 0.79b | 21.73 ± 0.80a |
| FPM | 14.19 ± 0.46d | 14.32 ± 0.32f | 16.58 ± 0.34e | 18.84 ± 0.68c | 20.27 ± 0.73b | 24.39 ± 0.87a | ||
| FPI | 13.95 ± 0.35d | 14.41 ± 0.35d | 15.93 ± 0.33e | 17.98 ± 0.63c | 20.40 ± 0.73b | 24.50 ± 0.87a | ||
| DPPH | 3.04 ± 0.02k | FP | 3.34 ± 0.12j | 3.58 ± 0.05i | 3.62 ± 0.09i | 4.27 ± 0.17g | 4.50 ± 0.20f | 5.46 ± 0.17d |
| FPM | 3.70 ± 0.09i | 3.66 ± 0.07i | 6.94 ± 0.21b | 4.51 ± 0.12f | 5.14 ± 0.13e | 8.51 ± 0.12a | ||
| FPI | 3.57 ± 0.15i | 3.62 ± 0.17i | 4.04 ± 0.08h | 4.60 ± 0.19f | 5.12 ± 0.09e | 5.98 ± 0.10c |
1 Values are expressed as the mean (n = 18) ± standard deviation. Mean values bearing different letters in the same row denote statistical difference (a > b > c … etc.). BC—control rye bread; BR1–BR6—breads with fruit powders (1–6%); FP—additives fruit powders; FPM—additives of encapsulated fruit powders with maltodextrin; FPI—additives of encapsulated fruit powders with inulin; ABTS—2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid; DPPH—2,2-Di(4-tert-octylphenyl)-1-picrylhydrazyl.