Phenolic compounds of breads enriched with nutmeg powder at different concentrations
| Phenolic compounds (mg per 100 g) . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Gallic acid | 5.31 ± 0.17*b | 4.39 ± 0.12c | 6.66 ± 1.12a | 3.91 ± 0.94d | 2.66 ± 0.54e |
| 3,4-Dihydroxybenzoic acid | 2.71 ± 0.14a | 2.49 ± 0.80c | 2.55 ± 0.62b | 1.61 ± 0.59d | 1.48 ± 0.54e |
| Catechin | 3.46 ± 0.86a | 2.22 ± 0.45c | 2.23 ± 0.52c | 2.94 ± 0.92b | 0.76 ± 0.08d |
| Caffeic acid | 0.20 ± 0.00a | 0.14 ± 0.03c | 0.06 ± 0.00e | 0.19 ± 0.01ab | 0.11 ± 0.02d |
| Syringic acid | 0.16 ± 0.00a | 0.11 ± 0.01d | 0.08 ± 0.01e | 0.15 ± 0.01b | 0.12 ± 0.01c |
| Rutin | 0.74 ± 0.09a | 0.61 ± 0.08b | 0.74 ± 0.09a | 0.30 ± 0.04d | 0.54 ± 0.09c |
| p-Coumaric acid | 0.09 ± 0.02a | 0.04 ± 0.01c | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.07 ± 0.01b |
| Ferulic acid | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.04 ± 0.00d | 0.06 ± 0.01c | 0.08 ± 0.00a |
| Resveratrol | 0.06 ± 0.01d | 0.07 ± 0.01c | 0.06 ± 0.01d | 0.09 ± 0.01a | 0.08 ± 0.02b |
| Quercetin | 0.26 ± 0.03b | 0.22 ± 0.02c | 0.15 ± 0.01de | 0.16 ± 0.01d | 0.47 ± 0.10a |
| Cinnamic acid | 0.34 ± 0.03e | 0.39 ± 0.05d | 0.42 ± 0.02b | 0.60 ± 0.01a | 0.41 ± 0.04bc |
| Kaempferol | 0.42 ± 0.07c | 0.42 ± 0.06c | 0.29 ± 0.06d | 0.54 ± 0.09b | 1.25 ± 0.07a |
| Phenolic compounds (mg per 100 g) . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Gallic acid | 5.31 ± 0.17*b | 4.39 ± 0.12c | 6.66 ± 1.12a | 3.91 ± 0.94d | 2.66 ± 0.54e |
| 3,4-Dihydroxybenzoic acid | 2.71 ± 0.14a | 2.49 ± 0.80c | 2.55 ± 0.62b | 1.61 ± 0.59d | 1.48 ± 0.54e |
| Catechin | 3.46 ± 0.86a | 2.22 ± 0.45c | 2.23 ± 0.52c | 2.94 ± 0.92b | 0.76 ± 0.08d |
| Caffeic acid | 0.20 ± 0.00a | 0.14 ± 0.03c | 0.06 ± 0.00e | 0.19 ± 0.01ab | 0.11 ± 0.02d |
| Syringic acid | 0.16 ± 0.00a | 0.11 ± 0.01d | 0.08 ± 0.01e | 0.15 ± 0.01b | 0.12 ± 0.01c |
| Rutin | 0.74 ± 0.09a | 0.61 ± 0.08b | 0.74 ± 0.09a | 0.30 ± 0.04d | 0.54 ± 0.09c |
| p-Coumaric acid | 0.09 ± 0.02a | 0.04 ± 0.01c | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.07 ± 0.01b |
| Ferulic acid | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.04 ± 0.00d | 0.06 ± 0.01c | 0.08 ± 0.00a |
| Resveratrol | 0.06 ± 0.01d | 0.07 ± 0.01c | 0.06 ± 0.01d | 0.09 ± 0.01a | 0.08 ± 0.02b |
| Quercetin | 0.26 ± 0.03b | 0.22 ± 0.02c | 0.15 ± 0.01de | 0.16 ± 0.01d | 0.47 ± 0.10a |
| Cinnamic acid | 0.34 ± 0.03e | 0.39 ± 0.05d | 0.42 ± 0.02b | 0.60 ± 0.01a | 0.41 ± 0.04bc |
| Kaempferol | 0.42 ± 0.07c | 0.42 ± 0.06c | 0.29 ± 0.06d | 0.54 ± 0.09b | 1.25 ± 0.07a |
Values within each row followed by different letters are significantly different at P < 0.05.
*Standard deviation.
Phenolic compounds of breads enriched with nutmeg powder at different concentrations
| Phenolic compounds (mg per 100 g) . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Gallic acid | 5.31 ± 0.17*b | 4.39 ± 0.12c | 6.66 ± 1.12a | 3.91 ± 0.94d | 2.66 ± 0.54e |
| 3,4-Dihydroxybenzoic acid | 2.71 ± 0.14a | 2.49 ± 0.80c | 2.55 ± 0.62b | 1.61 ± 0.59d | 1.48 ± 0.54e |
| Catechin | 3.46 ± 0.86a | 2.22 ± 0.45c | 2.23 ± 0.52c | 2.94 ± 0.92b | 0.76 ± 0.08d |
| Caffeic acid | 0.20 ± 0.00a | 0.14 ± 0.03c | 0.06 ± 0.00e | 0.19 ± 0.01ab | 0.11 ± 0.02d |
| Syringic acid | 0.16 ± 0.00a | 0.11 ± 0.01d | 0.08 ± 0.01e | 0.15 ± 0.01b | 0.12 ± 0.01c |
| Rutin | 0.74 ± 0.09a | 0.61 ± 0.08b | 0.74 ± 0.09a | 0.30 ± 0.04d | 0.54 ± 0.09c |
| p-Coumaric acid | 0.09 ± 0.02a | 0.04 ± 0.01c | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.07 ± 0.01b |
| Ferulic acid | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.04 ± 0.00d | 0.06 ± 0.01c | 0.08 ± 0.00a |
| Resveratrol | 0.06 ± 0.01d | 0.07 ± 0.01c | 0.06 ± 0.01d | 0.09 ± 0.01a | 0.08 ± 0.02b |
| Quercetin | 0.26 ± 0.03b | 0.22 ± 0.02c | 0.15 ± 0.01de | 0.16 ± 0.01d | 0.47 ± 0.10a |
| Cinnamic acid | 0.34 ± 0.03e | 0.39 ± 0.05d | 0.42 ± 0.02b | 0.60 ± 0.01a | 0.41 ± 0.04bc |
| Kaempferol | 0.42 ± 0.07c | 0.42 ± 0.06c | 0.29 ± 0.06d | 0.54 ± 0.09b | 1.25 ± 0.07a |
| Phenolic compounds (mg per 100 g) . | Control . | 0.5% . | 1.0% . | 1.5% . | 2.0% . |
|---|---|---|---|---|---|
| Gallic acid | 5.31 ± 0.17*b | 4.39 ± 0.12c | 6.66 ± 1.12a | 3.91 ± 0.94d | 2.66 ± 0.54e |
| 3,4-Dihydroxybenzoic acid | 2.71 ± 0.14a | 2.49 ± 0.80c | 2.55 ± 0.62b | 1.61 ± 0.59d | 1.48 ± 0.54e |
| Catechin | 3.46 ± 0.86a | 2.22 ± 0.45c | 2.23 ± 0.52c | 2.94 ± 0.92b | 0.76 ± 0.08d |
| Caffeic acid | 0.20 ± 0.00a | 0.14 ± 0.03c | 0.06 ± 0.00e | 0.19 ± 0.01ab | 0.11 ± 0.02d |
| Syringic acid | 0.16 ± 0.00a | 0.11 ± 0.01d | 0.08 ± 0.01e | 0.15 ± 0.01b | 0.12 ± 0.01c |
| Rutin | 0.74 ± 0.09a | 0.61 ± 0.08b | 0.74 ± 0.09a | 0.30 ± 0.04d | 0.54 ± 0.09c |
| p-Coumaric acid | 0.09 ± 0.02a | 0.04 ± 0.01c | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.07 ± 0.01b |
| Ferulic acid | 0.07 ± 0.01b | 0.07 ± 0.01b | 0.04 ± 0.00d | 0.06 ± 0.01c | 0.08 ± 0.00a |
| Resveratrol | 0.06 ± 0.01d | 0.07 ± 0.01c | 0.06 ± 0.01d | 0.09 ± 0.01a | 0.08 ± 0.02b |
| Quercetin | 0.26 ± 0.03b | 0.22 ± 0.02c | 0.15 ± 0.01de | 0.16 ± 0.01d | 0.47 ± 0.10a |
| Cinnamic acid | 0.34 ± 0.03e | 0.39 ± 0.05d | 0.42 ± 0.02b | 0.60 ± 0.01a | 0.41 ± 0.04bc |
| Kaempferol | 0.42 ± 0.07c | 0.42 ± 0.06c | 0.29 ± 0.06d | 0.54 ± 0.09b | 1.25 ± 0.07a |
Values within each row followed by different letters are significantly different at P < 0.05.
*Standard deviation.
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