Since HSR represents a multiple sources of antioxidants,
including total phenolic content and flavonoids, the following
work focuses on how the incorporation of HSR in the prepared
crackers influences the antioxidant capacity of the final
products. Total phenolic compounds TPC were quantified by
the Folin–Ciocalteu method which is an electron transfer
based assay and measures reducing capacity [11]. The TPC values
reported varied among the different HSR containing
crackers as shown in Table 3. Incorporation of up to 5 g of
HSR/100 g of formulated product significantly increased
TPC when compared to the control.