Table 2. Total polyphenol and total flavonoid contents of white bread containing 3% blueberry powder and varying levels (3% and 5%) of apple peel powder

Samples	Total polyphenol contents (mg GAE1)/g)	Total flavonoid content (mg QE2)/g)
CON3)	0.82±0.024)e5)	0d
BP3APP3	2.50±0.08d	0.25±0.01cd
BP3APP5	3.59±0.03c	0.77±0.02b
BP	4.44±0.01b	0.37±0.03c
APP	9.37±0.12a	3.42±0.36a

GAE, gallic acid equivalent.
QE, quercetin equivalent.
CON, freeze-dried extract of white bread without added blueberry powder or apple peel powder; BP3APP3, freeze-dried extract of white bread containing 3% blueberry powder and 3% apple peel powder; BP3APP5, freeze-dried extract of white bread containing 3% blueberry powder and 5% apple peel powder; BP, freeze-dried extract of blueberry powder; APP, freeze-dried extract of apple peel powder.
All values are mean±SD (n=3).
Mean values with different superscript letters in the same column are significantly different at p<0.05 by Duncan’s multiple range test.