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Table 7 Antioxidant activities of therapeutic complementary foods

From: Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management

SAMPLE OG P0 P1 P2 P3
DPPH (%) 1.99 ± 0.01d 2.11 ± 0.05c 2.07 ± 0.03c 3.24 ± 0.55a 3.22 ± 0.05b
FRAP (mg/g) 4.24 ± 0.02e 6.39 ± 0.04d 8.61 ± 0.06c 9.87 ± 0.02a 9.53 ± 0.02b
Fe2+ chelation (%) 6.91 ± 3.14e 8.54 ± 0.02d 21.60 ± 0.03c 40.95 ± 0.02a 39.44 ± 0.03b
OH (%) 8.47 ± 1.13e 38.80 ± 0.63d 62.42 ± 0.84c 87.00 ± 1.13a 70.33 ± 0.84b
ABTS (Mmol/g) 0.01 ± 0.00a 0.01 ± 0.00a 0.01 ± 0.00a 0.02 ± 0.00a 0.01 ± 0.00a
  1. Values are mean of three determinations ± standard deviation (n = 3). Values with the different superscript within the same row are significantly different from each other (p ≤ 0.05)
  2. Keys: P0 = Full fat milk 30%, peanut 25%, soybean oil 15%, sugar 28%, mineral mix 2%, P1 = Orange-fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 30%, soybean oil 5%, sugar 10%, moringa leaves 2%); P2 = Soycake 15%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, full fat milk 15%, soybean oil 5%, sugar 10%, moringa leaves 2%; P3 = Soycake 30%, Orange fleshed sweet potato 26.5%, sorghum 26.5%, soybean oil 5%, sugar 10%, moringa leaves 2%) and OG (100% sorghum)