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Antioxidant compounds of white bread and nettle enriched bread.
| Component | White Bread 1 | Nettle Enriched Bread 1 |
|---|---|---|
| TPC * (µgGAE/gfw) 2 | 372 ± 14 | 597 ± 17 |
| TEAC (mgTE/gfw) 3 | 0.53 ± 0.07 | 0.83 ± 0.08 |
| Lutein * (µg/gfw) | 1.46 ± 0.11 | 3.97 ± 0.54 |
| β-carotene * (µg/gfw) | 0.41 ± 0.07 | 0.72 ± 0.10 |
1 values are expressed as mean ± SD, n = 3. 2 µg of gallic acid equivalents (GAE) per g of fresh weight (fw). 3 mg of trolox equivalents (TE) per g of fresh weight (fw). * significantly different at p < 0.05.
