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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