Reducing activity of ethanolic extract (80% v/v) of enriched glutenfree
breads, expressed by comparing the calculated and analytically
determined values is expressed in Fig. 3.
All extracts of gluten-free breads, except with additional 10% and
20% LBF demonstrated significant differences (Pb0.05) in reducing
activity assay concerning their IC50 values. Experimentally obtained
values of reducing activity expressed as IC50 indicate that the addition
of 30% of LBF and WBF to gluten-free bread achieves the highest value
reducing activities. In most of the cases, it can be observed that the
increase of both buckwheat flour amounts resulted in decrease of
reducing activity loss. The loss of reducing activity was more
pronounced for LBF containing products in comparison to WBF
containing products. This is in accordance with Zieliński et al. (2001)