Seven bread samples of which 3 have been flavored with garlic in proportion of 0.5%, 1% and 1.5%, 3 with sweet basil in proportion of 5%, 10% and 15% and a witness sample, obtained in our own lab, were analyzed for antioxidant activities (using FRAP method and total polyphenols amount) by Folin-Ciocalteu method. The antioxidant capacity varied between 0.053-0.197 mM Fe2+/100g for bread flavored with garlic and between 0.059-0.368 mM Fe2+/100g for bread flavored with basil, mean while, antioxidant capacity was 0.036 mM Fe2+/100g. The polyphenols content was situated between 0.179-0.221 mM acid gallic/100g for bread flavored with garlic and between 0.194-0.278 mM acid gallic/100g for bread flavored with basil, the polyphenols content determined for standard sample was 0.177mM acid gallic/100g.
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