Exploration of Foods and Foodomics

From: Effects of bran-enriched flour blends on the antioxidant properties, nutritional quality, and glycemic control of high-fiber biscuits

Table 7

DPPH-scavenging and Fe-reducing activities and phenolic content of formulated biscuits

Sample	Phenolic content (mg GAE/100 g)	DPPH IC₅₀ (µg/mL)	FRAP IC₅₀ (µg/mL)
B1	336.31 ± 1.10^b	0.12 ± 0.00^c	20.00 ± 0.41^b
B2	444.59 ± 2.78^c	0.09 ± 0.00^b	24.76 ± 1.04^c
B3	503.18 ± 2.78^e	0.07 ± 0.00^a	39.05 ± 0.86^d
B4	457.96 ± 3.87^d	0.07 ± 0.00^a	23.57 ± 0.82^c
Control	201.91 ± 2.30^a	0.27 ± 0.01^d	6.43 ± 0.41^a

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B1: biscuit made from formulated flour 1; B2: biscuit made from formulated flour 2; B3: biscuit made from formulated flour 3; B4: biscuit made from formulated flour 4; Control: biscuit made from wheat flour. Values carrying different superscripts (a, b, c, d, e) in the same column are statistically significant (P < 0.05)