Table 3.
PAC and PAV indexes of the bioactive compounds from cookies.
| Samples | Polyphenols | Flavonoids | Phenolic Acids | Peptides | Reducing Sugar |
|---|---|---|---|---|---|
| PAC | |||||
| Control | 2.42 | 12.01 | 1.12 | 4.04 | 0.46 |
| 0.5 SJW | 3.34 | 11.50 | 1.47 | 4.00 | 0.46 |
| 1.0 SJW | 2.20 | 7.43 | 1.18 | 4.60 | 0.49 |
| PAV | |||||
| Control | 0.81 | 0.12 | 0.29 | 0.72 | 0.70 |
| 0.5 SJW | 0.83 | 0.13 | 0.20 | 0.65 | 0.99 |
| 1.0 SJW | 0.77 | 0.10 | 0.19 | 0.62 | 0.97 |
Control—cookies without St. John’s wort; 0.5 SJW—cookies enriched with 0.5% of St. John’s wort; 1.0 SJW—cookies enriched with 1% of St. John’s wort. All values are mean ± standard deviation for triplicate experiments.