. 2022 Oct 28;11(21):3414. doi: 10.3390/foods11213414

Table 2.

The total phenolic content (TPC) and antioxidant activity (extracts (a) and after the in vitro digestion (b)) of breads measured by Folin’s reagent (mg/g), and the PCL, ACW, and ACL methods (µmol Trolox/g d.m.).

	PCL [µmol Trolox/g d.m.]		TPC [mg/g]		PCL [µmol Trolox/g d.m.]		TPC [mg/g]
	ACW	ACL	TPC [mg/g]		ACW	ACL	TPC [mg/g]
Extracts
Toasted bread	0.27 ± 0.02 ^g	3.44 ± 0.04 ^h	1.33 ± 0.08 ^d	Wholemeal bread	1.32 ± 0.06 ^f	2.39 ± 0.08 ^g	1.73 ± 0.17 ^c
Kale 10%	3.24 ± 0.09 ^e	6.21 ± 0.06 ^g	2.00 ± 0.25 ^d	Spinach 20%	2.50 ± 0.08 ^e	3.68 ± 0.24 ^fg	3.25 ± 0.08 ^c
Kale 20%	4.53 ± 0.08 ^c	8.21 ± 0.06 ^f	4.10 ± 0.06 ^d	Spinach 40%	3.48 ± 0.04 ^d	4.25 ± 0.22 ^f	5.15 ± 0.48 ^c
In vitro digestion ‘gastric stage’
Toasted bread	1.38 ± 0.22 ^f	13.34 ± 0.90 ^d	69.44 ± 5.82 ^a	Wholemeal bread	5.26 ± 0.60 ^b	17.00 ± 1.08 ^cd	63.68 ± 2.00 ^a
Kale 10%	6.49 ± 0.18 ^b	10.06 ± 0.17 ^e	69.62 ± 5.58 ^a	Spinach 20%	1.22 ± 0.11 ^f	38.18 ± 2.19 ^b	65.49 ± 2.83 ^a
Kale 20%	4.05 ± 0.08 ^d	21.85 ± 1.17 ^a	67.44 ± 1.21 ^a	Spinach 40%	3.54 ± 0.30 ^cd	40.32 ± 1.34 ^a	67.15 ± 4.78 ^a
In vitro digestion ‘intestinal stage’
Toasted bread	2.51 ± 0.24 ^e	6.10 ± 0.07 ^g	53.60 ± 5.91 ^c	Wholemeal bread	5.83 ± 0.04 ^ab	8.82 ± 0.06 ^e	57.39 ± 3.98 ^b
Kale 10%	5.02 ± 0.33 ^c	16.81 ± 0.38 ^c	56.96 ± 4.24 ^bc	Spinach 20%	4.03 ± 0.27 ^c	16.89 ± 0.63 ^d	62.54 ± 0.20 ^ab
Kale 20%	8.61 ± 0.17 ^a	19.92 ± 1.19 ^b	61.81 ± 0.55 ^ab	Spinach 40%	6.06 ± 0.16 ^a	18.68 ± 0.28 ^c	63.70 ± 2.34 ^a

Data expressed as mean ± standard deviation (n = 3); different letters within the same column indicate statistically significant differences at P < 0.05 in LSD Fisher test.