Table 5 Correlation analysis of indicators in the bread crust and crumb extracts

Index	Antioxidant capacity									Fluorescent AGEs
Index	ORAC	ABTS	FRAP	Protein	Carbohydrate	TG	TPC	YI	Glycosylated collagen	Pentosidine	Pyrrole and imidazole derivatives
ORAC	1.00
ABTS	0.98^**	1.00
FRAP	0.85^*	0.90^*	1.00
Protein	0.92^**	0.87^*	0.59	1.00
Carbohydrate	–0.24	–0.43	–0.31	–0.24	1.00
TG	–0.61	–0.68	–0.821^*	–0.31	0.45	1.00
TPC	0.94^**	0.99^**	0.92^**	0.82^*	–0.46	–0.67	1.00
YI	0.99^**	0.99^**	0.87^*	0.90^*	–0.32	–0.60	0.97^**	1.00
Glycosylated collagen	0.99^**	0.99^**	0.91^*	0.87^*	–0.29	–0.67	0.97^**	0.99^**	1.00
Pentosidine	0.99^**	0.99^**	0.89^*	0.89^*	–0.32	–0.66	0.97^**	0.99^**	1.00^**	1.00
Pyrrole and imidazole derivatives	0.99^**	0.99^**	0.90^*	0.88^*	–0.32	–0.66	0.98^**	0.99^**	1.00^**	1.00^**	1.00

ORAC oxygen radical absorbance capacity, ABTS 2,2′-Azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), FRAP ferric reducing antioxidant power, TG triglyceride, TPC total phenolic contents, YI yellowing index, AGEs advanced glycation end products.
^*: p < 0.05;
**: p < 0.01.

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