Table 2 Antioxidant characteristics of raw, pasteurized and boiled cow and buffalo milk

0

1.89 ± 0.04^c

1.85 ± 0.05^c

1.82 ± 0.12^c

3.72 ± 0.06^a

3.71 ± 0.14^a

3.68 ± 0.07^a

3

1.87 ± 0.09^c

1.84 ± 0.11^c

1.81 ± 0.17^c

3.68 ± 0.02^a

3.65 ± 0.10^a

3.63 ± 0.03^a

6

1.45 ± 0.03^d

1.42 ± 0.02^d

1.39 ± 0.13^d

3.41 ± 0.07^b

3.43 ± 0.18^b

3.37 ± 0.02^b

0

42.1 ± 1.58^c

41.3 ± 1.15^c

40.7 ± 0.94^c

58.4 ± 1.81^a

57.6 ± 1.47^a

56.5 ± 1.62^a

3

41.6 ± 0.87^c

39.9 ± 1.61^c

39.8 ± 1.16^c

56.8 ± 1.21^a

56.2 ± 1.66^a

55.7 ± 1.84^a

6

37.5 ± 1.28^d

38.4 ± 0.79^d

37.5 ± 1.65^d

52.7 ± 1.37^b

49.8 ± 1.28^b

47.4 ± 0.73^b

0

6.74 ± 0.53^c

6.63 ± 0.71^c

6.55 ± 0.44^c

13.7 ± 1.19^a

13.5 ± 0.93^a

13.4 ± 0.55^a

3

6.51 ± 0.38^c

6.14 ± 0.35^c

5.87 ± 0.62^c

12.9 ± 0.56^a

13.3 ± 0.^72a

12.6 ± 0.55^a

6

5.3 ± 0.62^d

4.9 ± 0.22^d

4.77 ± 0.35^d

10.3 ± 0.43^b

11.6 ± 0.31^b

10.8 ± 1.26^b

0

24.3 ± 0.49^d

23.8 ± 1.10^c

23.6 ± 0.58^c

31.8 ± 1.77^a

31.5 ± 0.67^a

30.4 ± 0.94^a

3

23.7 ± 0.66^d

23.1 ± 1.53^c

22.7 ± 1.05^c

30.6 ± 1.49^a

29.7 ± 0.52^a

29.5 ± 0.45^a

6

21.6 ± 1.23^e

19.4 ± 0.91^e

16.5 ± 0.27^e

28.6 ± 0.84^b

27.4 ± 1.17^b

26.7 ± 1.22^b

0

11.7 ± 0.39^c

11.3 ± 0.37^c

11.1 ± 0.44^c

17.4 ± 0.62^a

17.1 ± 1.13^a

16.8 ± 0.98^a

3

11.2 ± 0.44^c

10.7 ± 0.53^c

9.11 ± 0.19^c

16.9 ± 0.33^a

13.7 ± 0.70^a

11.8 ± 0.62^a

6

8.55 ± 0.76^d

8.76 ± 0.27^d

8.73 ± 0.38^d

15.8 ± 1.37^b

11.2 ± 0.91^b

10.4 ± 0.36^b