Table 5.
Antioxidant properties in the wheat bread enriched with hazelnuts and walnuts.
| Kind of Ingredient (%) | ABTS (µmol TE/100 g DM) |
TPAC (mg CAE/100 g DM) |
TFC (mg QE/100 g DM) |
TPC (mg GAE/100 g DM) |
|---|---|---|---|---|
| Control (0) | 30.84 a ± 0.63 | 9.14 a ± 0.74 | 0.59 b ± 0.01 | 8.31 a ± 0.78 |
| Hazelnuts | ||||
| 1 | 37.81 b ± 1.54 | 9.30 a ± 1.45 | 0.61 a ± 0.08 | 26.09 b ± 2.46 |
| 3 | 41.86 c ± 1.55 | 12.84 bc ± 1.69 | 0.75 a ± 0.05 | 24.00 b ± 0.90 |
| 6 | 45.23 d ± 2.72 | 14.12 c ± 2.50 | 0.64 a ± 0.03 | 26.01 b ± 1.34 |
| 9 | 52.89 f ± 1.82 | 12.67 bc ± 1.14 | 0.66 a ± 0.08 | 25.31 b ± 0.45 |
| Walnuts | ||||
| 1 | 41.54 c ± 1.05 | 10.43 ab ± 0.28 | 1.02 b ± 0.05 | 30.80 bc ± 3.60 |
| 3 | 49.04 e ± 0.56 | 14.92 c ± 0.56 | 1.48 c ± 0.03 | 34.94 c ± 2.11 |
| 6 | 68.99 g ± 1.37 | 23.76 d ± 0.96 | 3.19 d ± 0.05 | 37.92 d ± 1.57 |
| 9 | 87.88 h ± 1.96 | 29.70 e ± 1.95 | 3.49 e ± 0.18 | 39.45 d ± 0.88 |
| Two-Factor ANOVA—p | ||||
| factor 1 | <0.001 | <0.001 | <0.001 | <0.001 |
| factor 2 | <0.001 | <0.001 | <0.001 | 0.073 |
| factor 1 × factor 2 | <0.001 | <0.001 | <0.001 | 0.046 |
Mean values of the three replicates marked with the same letter in the column do not differ significantly at a significance level of p < 0.05. ABTS*—(2, 2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)); DM—dry mass; TE—Trolox Equivalent-α-tocopherol analogue; TPAC—total phenolic acids content; CAE—caffeic acid equivalents; TFC—total flavonoids content, QE—quercetin equivalent; TPC—total polyphenol content; GAE—gallic acid equivalent. Factor 1—type of nuts, Factor 2—the enrichment level, Factor 1 × factor 2—interactions between the type of nuts and the enrichment level; ± standard deviation.