Table 4.
The antioxidant capacity of potato chips with incorporation of hempseed cake (mean ± SD, n = 3).
| Control | H5 | H10 | H15 | H20 | |
|---|---|---|---|---|---|
| TPC (mg GAE/g) | 0.19 ± 0.01 d | 0.21 ± 0.002 cd | 0.23 ± 0.005 bc | 0.25 ± 0.01 ab | 0.26 ± 0.01 a |
| DPPH inhibition rate (%) | 18.76 ± 2.87 a | 19.62 ± 1.29 a | 23.52 ± 3.22 a | 24.06 ± 1.50 a | 23.22 ± 1.61 a |
| ABTS inhibition rate (%) | 27.53 ± 1.71 d | 31.87 ± 1.46 c | 42.98 ± 3.03 b | 46.37 ± 2.94 ab | 47.76 ± 2.23 a |
Control = potato chips made by wheat flour and potato starch; H5 = 5% hempseed cake replacement; H10 = 10% hempseed cake flour replacement; H15 = 15% hempseed cake replacement; and H20 = 20% hempseed cake replacement. Values in the same row with different superscript letters are significantly different at p < 0.05.