Bioactive Characteristics and Storage of Salt Mixtures Seasoned with Powdered Cereal Sprouts

Table 1

Experimental design and results for total polyphenolic contents and antioxidant capacities of cereal sprouts mixtures.

SM formulation	Independent variables			Dependent variables
	Share in SM			TPh (mg GAE/100 g)	AC (μmol TE/100 g)
	BS	OS	WS
SM1	0.5	0	0.5	458.63 ± 1.42^a	670.36 ± 16.25^a
SM2	0.5	0.5	0	374.17 ± 12.35^b,c	711.51 ± 0.34^b,d
SM3	0	0	1	324.43 ± 15.07^b	200.20 ± 2.61^c
SM4	0	1	0	381.70 ± 7.43^c	668.36 ± 1.82^a,b
SM5	1	0	0	477.61 ± 14.42^d	799.36 ± 8.42^d
SM6	0.33	0.33	0.33	364.10 ± 7.05^b,c	432.07 ± 30.23^e
SM7	0	0.5	0.5	328.96 ± 15.80^b,c	343.58 ± 10.80^e
SM8	1	0	0	482.36 ± 3.29^a,d	786.68 ± 9.26^a,b,d

SM: sprouts mixture; TPh: total polyphenolic content; AC: antioxidant capacity. ^a–eValues sharing the same letter in the same column are not significantly different at the 0.05 level.