## 3 Results and Discussion
### TPC, TFC, and Antioxidant Activity of SWAP and Fortified Wheat Breads
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Fraction**} & \multirow{2}{*}{**Bread Sample**} & \multicolumn{2}{c}{**TPC**} & \multicolumn{2}{c}{**TFC**} & \multicolumn{2}{c}{**Antioxidant Activity (mg TE/100 g bread d.b.)**} \\  & & **(mg GAE/100 g bread d.b.)** & **(mg CATE/100 g bread d.b.)** & **ABTS** & **DPPH** & **FRAP** \\ \hline Free & CON & \(21.8\pm 1.20\)a & \(14.29\pm 2.18\)a & \(26.13\pm 0.5\)a & \(5.77\pm 0.18\)a & \(29.95\pm 0.35\)a \\  & ORE1\% & \(59.39\pm 1.16\)b & \(23.29\pm 0.82\)b & \(70.27\pm 5.76\)b & \(37.25\pm 0.91\)b & \(75.27\pm 1.02\)b \\  & ORE2\% & \(91.27\pm 1.43\)c & \(35.65\pm 0.47\)c & \(139.70\pm 1.64\)c & \(66.27\pm 0.09\)c & \(86.34\pm 1.56\)c \\  & ROS1\% & \(70.8\pm 0.69\)c & \(38.20\pm 3.04\)c & \(90.29\pm 0.81\)d & \(54.42\pm 0.57\)d & \(89.43\pm 1.99\)c \\  & ROS2\% & \(97.75\pm 2.04\)f & \(48.29\pm 0.03\)d & \(140.79\pm 3.06\)g & \(99.53\pm 2.45\)g & \(96.39\pm 0.52\)d \\  & LEB1\% & \(78.29\pm 0.89\)d & \(53.28\pm 1.15\)c & \(190.95\pm 2.38\)c & \(76.26\pm 0.39\)f & \(119.78\pm 0.43\)d \\  & LEB2\% & \(121.34\pm 2.49\)g & \(81.54\pm 0.20\)f & \(190.18\pm 1.96\)h & \(131.67\pm 0.78\)h & \(134.66\pm 1.81\)g \\  & SPE1\% & \(63.17\pm 0.35\)b & \(38.96\pm 3.25\)c & \(81.89\pm 1.35\)c & \(50.18\pm 1.56\)c & \(89.35\pm 1.32\)c \\  & SPE2\% & \(99.94\pm 3.20\)f & \(79.92\pm 2.68\)f & \(133.59\pm 0.08\)f & \(100.69\pm 0.16\)g & \(102.16\pm 0.83\)c \\ \hline Total & CON & \(98.73\pm 4.71\)a & \(26.49\pm 0.91\)a & \(135.66\pm 1.29\)a & \(136.36\pm 1.14\)a & \(66.77\pm 6.11\)a \\  & ORE1\% & \(144.63\pm 1.22\)b & \(54.18\pm 2.91\)b & \(283.83\pm 7.52\)c & \(83.21\pm 2.20\)b & \(191.27\pm 0.71\)c \\  & ORE2\% & \(201.03\pm 2.75\)c & \(92.78\pm 3.66\)d & \(416.63\pm 1.46\)e & \(129.78\pm 0.52\)d & \(267.34\pm 7.08\)d \\  & ROS1\% & \(144.57\pm 2.33\)b & \(64.08\pm 1.00\)c & \(226.80\pm 1.20\)b & \(193.23\pm 2.43\)c & \(160.28\pm 10.88\)b \\  & ROS2\% & \(202.68\pm 28.0\)d & \(62.67\pm 2.77\)bc & \(275.44\pm 7.93\)bc & \(186.78\pm 7.36\)g & \(166.26\pm 1.07\)b \\  & LEB1\% & \(210.84\pm 5.51\)d & \(100.09\pm 4.76\)c & \(363.75\pm 56.31\)d & \(176.05\pm 5.87\)d & \(287.81\pm 6.03\)c \\  & LEB2\% & \(285.5\pm 6.12\)f & \(160.29\pm 2.56\)f & \(593.65\pm 2.43\)f & \(285.42\pm 8.80\)h & \(309.99\pm 0.36\)f \\  & SPE1\% & \(197.36\pm 5.03\)c & \(54.82\pm 8.10\)b & \(275.67\pm 15.54\)bc & \(87.70\pm 3.05\)b & \(157.39\pm 0.86\)b \\  & SPE2\% & \(252.00\pm 5.60\)e & \(103.14\pm 0.25\)e & \(342.38\pm 8.57\)d & \(150.32\pm 0.44\)e & \(200.24\pm 4.16\)c \\ \hline \multicolumn{2}{c}{Factor} & \multicolumn{2}{c}{Two-Factor ANOVA--\(p\) values} \\ \hline Free & plant & 0.090 & 0.000 & 0.013 & 0.000 & 0.000 \\  & level & 0.018 & 0.006 & 0.017 & 0.001 & 0.059 \\  & plant \(\times\) level & 0.991 & 0.371 & 0.537 & 0.684 & 0.675 \\  & plant & 0.000 & 0.000 & 0.000 & 0.000 & 0.000 \\  & level & 0.000 & 0.000 & 0.000 & 0.000 & 0.000 \\  & plant \(\times\) level & 0.036 & 0.000 & 0.003 & 0.000 & 0.000 \\ \hline \hline \end{tabular}  
* GAE: gallic acid equivalents; TE: CATE: catechelin equivalents; Trolox equivalents; d.b.: dry basis. Values are means of three replicates; mean values with different letters in the same column for the same parameter and fraction are significantly different (Tukey’s test, \(p<0.05\)).  
\end{table} 
Table 2: Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of control bread (CON) and breads fortified with 1% and 2% post-distillation solid waste residues of oregano (ORE), rosemary (ROS), lemon balm (LEB) and spearmint (SPE), in free and total (sum of free and bound) fractions. 1 and 2% supplementation level, respectively) compared to the theoretically expected values (Table 2). The degree of loss of these antioxidants during baking depended on the type of waste plant material used to fortify the breads. A maximal decrease from the expected theoretical values of 20.2 and 42.4% was observed for TPC and TFC values, respectively.