# Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread
## 3 Results and Discussion
### The Influence of Carrot Pomace on Bread Properties
#### 3.3.3 Antiradical Properties of Bread  
The significant content of antioxidants from polyphenic groups together with carotenoids was reflected in the results of the antioxidant potential of bread (Table 5). Antioxidant activity is determined by the chemical structure of these compounds, in particular, the type, number and location of functional groups in the molecule, the concentration of the compounds and their interactions with other food components (which is particularly true for polyphenols) [64; 65]. \begin{table}
\begin{tabular}{c c c c} \hline \hline  & **Carrot Pomace** & **Control Bread** & **CP Bread** \\ \hline DPPH [TEAC] & 4.98 \(\pm\) 0.25 \({}^{\text{c}}\) & 2.94 \(\pm\) 0.08 \({}^{\text{a}}\) & 3.89 \(\pm\) 0.32 \({}^{\text{b}}\) \\ ABTS [TEAC] & 19.57 \(\pm\) 0.21 \({}^{\text{c}}\) & 11.35 \(\pm\) 0.13 \({}^{\text{a}}\) & 14.96 \(\pm\) 0.11 \({}^{\text{b}}\) \\ FRAP [TEAC] & 39.67 \(\pm\) 0.66 \({}^{\text{c}}\) & 1.94 \(\pm\) 0.18 \({}^{\text{a}}\) & 7.56 \(\pm\) 0.12 \({}^{\text{b}}\) \\ FOMO [TEAC] & 243.39 \(\pm\) 2.42 \({}^{\text{c}}\) & 20.02 \(\pm\) 1.42 \({}^{\text{a}}\) & 64.63 \(\pm\) 1.62 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Free-radical scavenging activity (DPPH, ABTS), Ferric reducing antioxidant power (FRAP), Molybdenum reducing antioxidant power (FOMO), Antioxidant activity of carrot pomace, control wheat bread and wheat bread enriched with 15% carrot pomace (CP). According to [PERSON] et al. [41]\(\alpha\)- and \(\beta\)-carotene are the most valuable compounds of carrot pomace, being the precursor of vitamin A in human organism. Apart from this physiological role, carotenoids are known for their ability to react with singlet oxygen and free radicals, which allows us to include them among natural antioxidants [66]. Their high level (0.56 mg/g d.m. ), allows us to predict that they could significantly affect antioxidant properties of the pomace. The significant content of antioxidant groups was reflected in the results of DPPH scavenging activity and antioxidant power (Table 5). All these methods are generally based on the single electron transfer mechanism, but DPPH radical may also be neutralized by the hydrogen atom abstraction [67]. The smallest differences between carrot pomace and wheat bread were found for free-radical scavenging activity, but also in the case of this parameter the addition of carrot pomace caused a significant increase in the values. FRAP values were 20 times lower for the control bread in comparison to carrot pomace, and the change in its formulation caused the value to increase almost four times. FOMO values of carrot pomace were more than 10 times larger than for wheat bread and after its addition to bread recipe, a three-fold increase could be observed. The observed increase in DPPH and ABTS radicals' scavenging activity, caused by the addition of carrot pomace to wheat bread, was about 32%, while the parameters FRAP (323% of the value for the control sample) and FOMO (389%) more than tripled. This may be to some extent connected with a different radical scavenging mechanism and uneven reducing activity of various compounds present in wheat bread. It should be added that the results of the DPPH analysis show similar trends, but not very clear relation to the results of the other analyses used to determine antioxidant potential (ABTS, FRAP and FOMO methods) This is most likely to be explained by the fact of interference of other compounds (for example, carotenoids), which are absorbed at the wavelength used in this determination [68]. The pomace, as mentioned earlier, is a good source of carotenoids, which are lipophilic and could be easily extracted with applied solvents. Their presence during the assay can generate errors in the determination of antiradical activity using the DPPH radical. Hence, the results of this determination are low, and the differences between the results for individual samples are small (compared to other methods).