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Table 4 Bioactive and antioxidant properties of Moringa oleifera supplemented cookies

From: Effect of partial substitution of wheat flour with Moringa oleifera leaf powder on physical, nutritional, antioxidant and antidiabetic properties of cookies

 

C0

C1

C2

C3

TPC (mg GAE/100 g)

19.39 ± 0.43d

30.17 ± 0.43c

37.53 ± 0.18b

41.34 ± 0.40a

TFC(mg QUE/100 g)

12.42 ± 1.93d

24.58 ± 2.09c

29.91 ± 3.24b

32.69 ± 1.06a

TAC(mg AAE/100 g)

13.54 ± 0.63b

15.04 ± 1.49b

17.62 ± 0.57a

18.76 ± 0.65a

DPPH (% inhibition)

31.19 ± 3.72c

38.15 ± 1.17b

40.42 ± 1.28b

47.23 ± 0.81a

FRAP(mg Fe2+E/100 g)

21.48 ± 1.56b

22.70 ± 0.15b

29.10 ± 0.98a

31.48 ± 2.05a

RP(mg AAE/100 g)

18.48 ± 0.69d

20.63 ± 0.93c

22.22 ± 0.51b

27.23 ± 2.17a

  1. Values were presented as Mean ± SD
  2. Values with different letter across the same row are significantly different (p < 0.05)
  3. C0 = cookies made with 100% wheat flour; C1 = cookies made with 97.5% wheat plus 2.5% Moringa oleifera flour; C2 = cookies made with 95% wheat plus 5% Moringa oleifera flour; C3 = cookies made with 90% wheat plus 10% Moringa oleifera flour