Table 5. Antioxidant activities of mealworm powder and yakgwa added with mealworm powder

	Mealworm powder²⁾	Mealworm yakgwa³⁾
	Mealworm powder²⁾	FM0⁴⁾	FM1	FM2	FM3	FM4
Total phenol content (mg GAE¹⁾/100 g)	406.52±8.30	77.00±2.14^5)e6)	97.29±4.24^d	128.60±2.21^c	153.91±3.53^b	167.54±3.83^a
Total flavonoid content (mg NE/100 g)	21.18±3.11	20.00±0.90^e	27.52±1.93^d	34.90±1.61^c	39.35±1.31^b	42.81±0.97^a
DPPH radical scavenging activity (%)	90.25±1.98	28.22±0.98^d	55.90±2.05^c	73.82±1.73^b	87.11±1.33^a	88.59±1.07^a
ABTS^•+ radical scavenging activity (%)	44.06±1.49	16.98±1.16^e	39.25±0.58^d	52.22±0.43^c	66.91±2.74^b	72.06±2.65^a
Reducing power (Abs₇₀₀)	1.74±0.18	0.18±0.00^e	0.39±0.01^d	0.43±0.01^c	0.54±0.01^b	0.62±0.01^a

GAE, gallic acid equivalent; NE, naringin equivalent.
The measured concentration for radical scavenging activity(DPPH, ABTS^•+) and reducing power were 50 and 100 mg/mL, respectively.
The measured concentration for DPPH radical scavenging activity, ABTS^•+ radical scavenging activity and reducing power were 150 mg/mL.
FM0, flour added with 0% mealworm powder; FM1, flour added with 3% mealworm powder; FM2, flour added with 6% mealworm powder; FM3, flour added with 9% mealworm powder; FM4, flour added with 12% mealworm powder.
All values are mean±SD (n=3).
Different superscripts (^a-e) in the same row indicate significant differences (p<0.05).