Table 8.

Antioxidants of pan and pita bread with (YP*) substitution.

Sample	T. Phenols(mg GAE /g)	DPPH (%)	ABTS*(g Trolox/g)	FRAB(g Trolox/g)
Pan bread
Control	5.95± 0.24c	6.15± 0.36a	0.05±0.00a	0.05±0.00b
YP 5%	5.26±0.16c	5.83± 0.00b	0.06±0.00b	0.05±0.00b
YP 10%	5.21±0.48c	6.18± 0.24a	0.05±0.00a	0.08±0.0a
YP 15%	5.37±0.33c	6.40± 0.13a	0.04±0.00c	0.05±0.00b
Pita bread
Control	5.01± 0.24c	5.85± 023b	0.06±0.00b	0.05±0.00b
YP 5%	5.21± 0.04c	6.25± 0.11a	0.07±0.00a	0.04±0.00c
YP 10%	5.27± 0.29b	5.95± 0.31b	0.05±0.00c	0.07±0.00a
YP 15%	5.30± 0.00a	6.95± 0.12a	0.02±0.00d	0.04±0.00c

* YP = yellow pumpkin; Values followed by different letters were significantly different at p < 0.05