BioMed Research International / 2014 / Article / Tab 3

Research Article

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

Table 3

Antioxidant activity of bread enriched with powdered broccoli sprouts.

ActivityBread sampleBuffer extract (BE)Gastrointestinally digested (GE)Absorbed (GDA)

Antiradical activity
EC50 mg DW/mL]
C** 96.29 ± 3.48aB22.99 ± 0.28aC
B183.93 ± 2.71aA42.13 ± 2.58bB22.16 ± 0.85aC
B276.59 ± 1.98bA39.44 ± 1.25bB22.54 ± 0.87aC
B370.49 ± 3.01cA41.64 ± 1.66bB18.86 ± 0.59bC
B465.64 ± 2.63dA33.78 ± 1.05cB17.50 ± 0.35cC
B572.14 ± 3.21cbA35.34 ± 0.97cB19.40 ± 0.92bC

Reducing power
EC50 mg DW/mL]
C35.83 ± 1.65aA69.90 ± 2.63aB81.81 ± 3.58aC
B129.85 ± 0.86bA60.80 ± 3.01beB69.76 ± 2.16bC
B224.43 ± 0.94cA47.50 ± 2.15cB61.35 ± 2.45cC
B350.73 ± 1.29dA61.97 ± 2.85dB59.69 ± 1.85cB
B456.98 ± 1.94eA57.85 ± 2.16eA51.95 ± 1.21dB
B545.14 ± 1.02fA53.15 ± 1.54eB50.62 ± 2.65dB

Chelating power
EC50 mg DW/mL]
C37.70 ± 1.52aA54.74 ± 2.33aB19.43 ± 0.60aC
B130.39 ± 0.58bA28.45 ± 0.85bB26.57 ± 0.74bC
B227.31 ± 1.33cA37.11 ± 1.02cB21.19 ± 0.58cC
B328.08 ± 0.96cA43.21 ± 2.11dB23.84 ± 0.54dC
B425.86 ± 0.75dA65.77 ± 2.85eB22.45 ± 0.92dcC
B526.83 ± 1.12dA71.82 ± 3.26fB24.18 ± 0.18aC

Inhibition of lipids peroxidation
EC50 mg DW/mL]
C28.73 ± 0.89dA27.21 ± 1.12aA17.87 ± 0.45bB
B112.69 ± 0.53aA19.47 ± 0.84bB7.13 ± 0.12cdC
B211.99 ± 0.35aA19.76 ± 0.58bB8.41 ± 0.35cC
B311.91 ± 0.42aA20.24 ± 1.03cB6.81 ± 0.46deC
B412.19 ± 0.59aA23.55 ± 1.12dB6.63 ± 0.22eC
B512.28 ± 0.45aA22.43 ± 0.82dB8.77 ± 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.