Table 3.
DPPH inhibition (%) and total phenolic content of the sourdoughs and breads made in the laboratory.
| Samples | DPPH a | Total Phenols b | |||||||
|---|---|---|---|---|---|---|---|---|---|
| 0 h | 8 h | 21 h | 2 months | 0 h | 8 h | 21 h | 2 months | ||
| Sourdoughs | SD | 13.09 ± 0.07 c | 17.28 ± 0.08 b | 20.07 ± 0.16 a | 12.46 ± 0.22 d | 120.51 ± 0.54 e | 128.64 ± 0.47 d | 168.96 ± 0.24 c | 178.58 ± 0.19 b |
| SDC | 10.38 ± 0.18 e | 9.65 ± 0.03 f | 12.28 ± 0.17 d | 10.50 ± 0.19 e | 100.90 ± 0.23 h | 102.75 ± 0.21 g | 103.86 ± 0.13 f | 183.02 ± 0.25 a | |
| Statistical significance | *** | *** | |||||||
| Breads | SD | 26.55 ± 0.23 A | 80.56 ± 0.00 A | ||||||
| SDC | 24.69 ± 0.24 B | 72.79 ± 0.00 B | |||||||
| Statistical significance | *** | *** | |||||||
a % of inhibition. b mg of gallic acid/100g of sourdough and bread. Statistical analysis was carried out separately for the two parameters. Mean values with different letters were significantly different according to Tukey’s test (***, p ≤ 0.001). Sourdoughs and breads were analyzed separately. Means of sourdoughs were horizontally distinguished with small letters. Means of breads were vertically distinguished with capital letters.