# Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread
## 3 Results and Discussion
### The Influence of Carrot Pomace on Bread Properties
#### 3.3.2 Antioxidants in Bread  
The presence of main groups of antioxidants was determined by colorimetric assays (Table 4). The content of total polyphenols depended on the applied assay method, including the type of extraction, and could be expressed in various ways (e.g., various phenolic acids used to calculate polyphenols [38; 39; 40]. \begin{table}
\begin{tabular}{c c c c} \hline  & **Carrot Pomace** & **Control Bread** & **CP Bread** \\ \hline TPC-FC & 428.88 \(\pm\) 20.74 \({}^{\text{c}}\) & 22.56 \(\pm\) 0.11 \({}^{\text{a}}\) & 170.17 \(\pm\) 11.12 \({}^{\text{b}}\) \\ [mg catechine/gl] & & & \\ Flavonoids & 72.26 \(\pm\) 17.00 \({}^{\text{c}}\) & 3.02 \(\pm\) 0.20 \({}^{\text{a}}\) & 28.32 \(\pm\) 2.07 \({}^{\text{b}}\) \\ TPC-NFC & 372.36 \(\pm\) 36.11 \({}^{\text{c}}\) & 16.49 \(\pm\) 0.01 \({}^{\text{a}}\) & 151.21 \(\pm\) 16.69 \({}^{\text{b}}\) \\ [mg catechine/gl] & & & \\ Flavonols & 14.34 \(\pm\) 1.14 \({}^{\text{b}}\) & - & 8.34 \(\pm\) 1.27 \({}^{\text{a}}\) \\ Carotenoids [mg/gl] & 0.56 \(\pm\) 0.02 \({}^{\text{b}}\) & - & 0.048 \(\pm\) 0.002 \({}^{\text{a}}\) \\ Anthocyanins & - & - & - \\ \hline \end{tabular} Different letters in the row mean statistically different average values (\(\alpha\) = 0.05).  
\end{table} 
Table 4: Major groups of antioxidants in carrot pomace, control wheat bread and wheat bread enriched with 15% carrot pomace (CP). \begin{table}
\begin{tabular}{c c c} \hline
**Property** & **What Bread** & **CP Bread** \\ \hline Weight & 281.75 \(\pm\) 2.22 \({}^{\text{b}}\) & 271.75 \(\pm\) 4.64 \({}^{\text{a}}\) \\ Volume & 556.99 \(\pm\) 4.20 \({}^{\text{b}}\) & 435.39 \(\pm\) 1.77 \({}^{\text{a}}\) \\ Specific volume & 1.98 \(\pm\) 0.03 \({}^{\text{b}}\) & 1.60 \(\pm\) 0.03 \({}^{\text{a}}\) \\ Baking loss & 12.65 \(\pm\) 0.07 \({}^{\text{a}}\) & 16.05 \(\pm\) 0.35 \({}^{\text{b}}\) \\ \hline \end{tabular} Different letters in the row represent statistically different average values (\(\alpha\) = 0.05).  
\end{table} 
Table 2: Basic characteristics of control wheat bread and wheat bread enriched with 15% carrot pomace (CP). \begin{table}
\begin{tabular}{c c c c} \hline
**Property** & **Carrot Pomace** & **What Bread** & **CP Bread** \\ \hline Dry matter [\%] & 94.1 \(\pm\) 0.12 \({}^{\text{c}}\) & 79.4 \(\pm\) 0.17 \({}^{\text{b}}\) & 74.4 \(\pm\) 0.16 \({}^{\text{a}}\) \\ Protein [\% d.m.] & 8.32 \(\pm\) 0.99 \({}^{\text{b}}\) & 13.15 \(\pm\) 0.17 \({}^{\text{a}}\) & 13.09 \(\pm\) 0.60 \({}^{\text{a}}\) \\ Fat [\% d.m.] & 1.386 \(\pm\) 0.179 \({}^{\text{c}}\) & 0.155 \(\pm\) 0.064 \({}^{\text{a}}\) & 0.259 \(\pm\) 0.127 \({}^{\text{b}}\) \\ Ash [\% d.m.] & 4.16 \(\pm\) 0.05 \({}^{\text{c}}\) & 0.87 \(\pm\) 0.11 \({}^{\text{a}}\) & 1.21 \(\pm\) 0.10 \({}^{\text{b}}\) \\ \hline \end{tabular} Different letters in the row mean statistically different average values (\(\alpha\) = 0.05).  
\end{table} 
Table 3: Basic characteristics of the carrot pomace and bread. The content of polyphenols in carrot pomace is substantial--428.88 mg catechchin/100 g, and according to [PERSON] et al. [9] (1930 mg per 100 g d.m. in terms of catechin) in purple carrot root and the lowest (806 mg per 100 g d.m.) in white carrot root. Even higher values for orange carrots (1400-1582 mg in 100 g d.m were determined by [PERSON] et.al. [10]. According to [PERSON] et al. [41], although phenolic compounds present in carrot are represented mainly by chlorogenic, p-hydroxybenzoic, caffeic and cinnamic acid derivatives, the total content of polyphenols in carrot pomace is low (12 mg catechin/100 g fresh mass) in comparison to other types of pomaces (grape, apple, red beet). The main reason for this is probably generally low content of dry mass constituents and high moisture content. Also, according to [PERSON] et. al. [42] carrot pomace obtained immediately after juice extraction contained 1530 mg chlorogenic acid equivalents per kilogram.