. 2021 Jun 15;10(6):1379. doi: 10.3390/foods10061379

Table 4.

Antioxidant properties of hydrolyzates and fractions with molecular mass <3.0 kDa.

Samples	ABTS (EC₅₀ mg mL⁻¹)	DPPH (EC₅₀ mg mL⁻¹)	Fe²⁺ Chelation (%)
Hydrolyzates
Control	0.92 ± 0.07 ^aA	1.37 ± 0.07 ^bD	84.20 ± 2.18 ^abAB
0.5 SJW	5.32 ± 0.18 ^bC	0.99 ± 0.04 ^aC	82.96 ± 2.93 ^aA
1.0 SJW	4.38 ± 0.38 ^cB	1.06 ± 0.1 ^aC	86.98 ± 2.50 ^bB
Fractions with molecular mass <3.0 kDa
Control	0.76 ± 0.02 ^bA	0.60 ± 0.05 ^cB	87.23 ± 0.67 ^aB
0.5 SJW	0.54 ± 0.05 ^aA	0.51 ± 0.02 ^bB	87.09 ± 1.67 ^aB
1.0 SJW	0.53 ± 0.01 ^aA	0.12 ± 0.002 ^aA	86.39 ± 1.32 ^aAB

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. Different capital letters in the same column indicate significant differences for the same indicator (α = 0.05). Different lowercase letters in the same type of samples indicate significant differences for the same indicator (α = 0.05).