Table 3.

Antioxidant and polyphenol content of loaves added with different amounts of grape seed meal; different letters (a, b, c, and d) denote significant differences (p ≤ 0.05)

	Control		3% grape seed		6% grape seed		9% grape seed
	TPC*	FRAP**	TPC	FRAP	TPC	FRAP	TPC	FRAP
Bread flour	0.91 ± 0.07a	0.70 ± 0.03a	1.96 ± 0.12b	3.46 ± 0.47b	2.61 ± 0.25c	5.02 ± 0.14c	3.16 ± 0.26d	6.44 ± 0.12d
Gluten-free flour	1.39 ± 0.15a	2.55 ± 0.27a	3.63 ± 0.11b	5.75 ± 0.06b	4.16 ± 0.20c	7.83 ± 1.04c	5.92 ± 0.19d	9.75 ± 1.07d

*mg GAE/g

**mg AAE/g