Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
Table 3
Antioxidant activity of bread enriched with powdered broccoli sprouts.
Activity
Bread sample
Buffer extract (BE)
Gastrointestinally digested (GE)
Absorbed (GDA)
Antiradical activity EC50 mg DW/mL]
C**
96.29 ± 3.48aB
22.99 ± 0.28aC
B1
83.93 ± 2.71aA
42.13 ± 2.58bB
22.16 ± 0.85aC
B2
76.59 ± 1.98bA
39.44 ± 1.25bB
22.54 ± 0.87aC
B3
70.49 ± 3.01cA
41.64 ± 1.66bB
18.86 ± 0.59bC
B4
65.64 ± 2.63dA
33.78 ± 1.05cB
17.50 ± 0.35cC
B5
72.14 ± 3.21cbA
35.34 ± 0.97cB
19.40 ± 0.92bC
Reducing power EC50 mg DW/mL]
C
35.83 ± 1.65aA
69.90 ± 2.63aB
81.81 ± 3.58aC
B1
29.85 ± 0.86bA
60.80 ± 3.01beB
69.76 ± 2.16bC
B2
24.43 ± 0.94cA
47.50 ± 2.15cB
61.35 ± 2.45cC
B3
50.73 ± 1.29dA
61.97 ± 2.85dB
59.69 ± 1.85cB
B4
56.98 ± 1.94eA
57.85 ± 2.16eA
51.95 ± 1.21dB
B5
45.14 ± 1.02fA
53.15 ± 1.54eB
50.62 ± 2.65dB
Chelating power EC50 mg DW/mL]
C
37.70 ± 1.52aA
54.74 ± 2.33aB
19.43 ± 0.60aC
B1
30.39 ± 0.58bA
28.45 ± 0.85bB
26.57 ± 0.74bC
B2
27.31 ± 1.33cA
37.11 ± 1.02cB
21.19 ± 0.58cC
B3
28.08 ± 0.96cA
43.21 ± 2.11dB
23.84 ± 0.54dC
B4
25.86 ± 0.75dA
65.77 ± 2.85eB
22.45 ± 0.92dcC
B5
26.83 ± 1.12dA
71.82 ± 3.26fB
24.18 ± 0.18aC
Inhibition of lipids peroxidation EC50 mg DW/mL]
C
28.73 ± 0.89dA
27.21 ± 1.12aA
17.87 ± 0.45bB
B1
12.69 ± 0.53aA
19.47 ± 0.84bB
7.13 ± 0.12cdC
B2
11.99 ± 0.35aA
19.76 ± 0.58bB
8.41 ± 0.35cC
B3
11.91 ± 0.42aA
20.24 ± 1.03cB
6.81 ± 0.46deC
B4
12.19 ± 0.59aA
23.55 ± 1.12dB
6.63 ± 0.22eC
B5
12.28 ± 0.45aA
22.43 ± 0.82dB
8.77 ± 0.31cC
Means within each feature (antioxidant activity) with different small letters (column; the % of supplement) and capital letters (rows; the kind of extract) are significantly different . C: control bread, B1–B5: wheat bread with 1–5% of powdered broccoli sprouts addition, respectively.