Table 4.

Total polyphenols and flavonoids in gluten-free extrudates enriched with apple pomace and antioxidant potential.

Sample	Total polyphenols (mg catechin/100 g d.m.)	Flavonoids (mg rutin/100 g d.m.)	ABTS method (mg Trolox/g d.m.)	DPPH method (mg Trolox/g d.m.)	FOMO method (mg Trolox/g d.m.)
EI CONTROL∗	65.68 ± 8.09 a∗∗	27.26 ± 0.66 a	1.93 ± 0.36 a	1.60 ± 0.03 a	23.72 ± 0.15 a
EI 5% AP	83.16 ± 4.66 b	34.71 ± 1.99 b	3.60 ± 0.06 b	1.69 ± 0.02 b	31.04 ± 0.38 b
EI 10% AP	114.36 ± 5.26 c	45.76 ± 0.66 c	5.75 ± 0.40 c	1.88 ± 0.01 c	39.30 ± 0.15 c
EI 15% AP	133.86 ± 4.65 d	51.92 ± 6.61 c	6.45 ± 0.13 d	2.07 ± 0.01 d	44.90 ± 0.15 d
EI 20% AP	177.58 ± 9.12 e	66.34 ± 0.66 d	7.46 ± 0.34 e	2.70 ± 0.00 e	48.56 ± 0.23 e

^∗For abbreviations, see Table 1. ^∗∗Different letters in columns denote mean values statistically different from each other.