Table 2.
Determination of antioxidant activity in extracts of oat-buckwheat cookies by DPPH, FRAP and PCL method (lipid-soluble antioxidant compounds- ACL and water-soluble antioxidant compounds- ACW).
| DPPH (mmol Trolox/g) |
FRAP (mmol Trolox/g) |
PCL ACW (µmol Trolox/mL) |
PCL ACL (µmol Trolox/mL) |
|
|---|---|---|---|---|
| C-control | 0.09 ± 0.00 d | 1.33 ± 0.11 c | 3.34 ± 0.32 c | 10.55 ± 0.07 d |
| Cookies with: | ||||
| sage | 3.48 ± 0.20 b | 2.07 ± 0.04 b | 7.16 ± 0.66 b | 42.92 ± 2.70 a |
| mint | 4.23 ± 0.04 a | 2.47± 0.12 a | 9.32 ± 0.70 a | 15.99 ± 0.31 c |
| rosemary | 3.83 ± 0.34 ab | 2.67 ± 0.10 a | 6.36 ± 0.49 b | 18.71 ± 0.71 c |
| oregano | 1.90 ± 0.26 c | 2.18 ± 0.13 b | 6.47 ± 0.58 b | 23.95 ± 0.59 b |
| thyme | 0.16 ± 0.00 d | 2.16 ± 0.08 b | 5.79 ± 0.19 b | 7.08 ± 0.27 e |
Values were presented as mean ± standard deviation. Values followed by different letters in the same column are significantly different (p < 0.05), as determined by the Tukey’s multiple comparisons test.