Table 4 Antioxidant characteristics of low melting fractions of buffalo milk fat

Total Phenolic Contents (mg GAE/g)

5.29 ± 0.14^f

5.88 ± 0.17^e

6.46 ± 0.11^b

7.19 ± 0.08^a

4.21 ± 0.07^f

5.79 ± 0.12^e

6.39 ± 0.09^b

7.11 ± 0.21^a

3.98 ± 0.10^h

4.55 ± 0.15^g

5.72 ± 0.18^d

6.17 ± 0.13^c

Total Flavonoids (mg Quercetin/g)

0.12 ± 0.01^f

0.17 ± 0.03^e

0.29 ± 0.02^c

0.46 ± 0.05^a

0.10 ± 0.01^f

0.15 ± 0.04^e

0.27 ± 0.06^c

0.41 ± 0.07^a

0.07 ± 0.02^g

0.11 ± 0.01^f

0.22 ± 0.03^d

0.37 ± 0.02^b

DPPH Free Radicals Scavenging Activity (%)

38.51 ± 0.82^g

43.31 ± 1.12^f

51.62 ± 0.76^c

64.30 ± 1.35^a

38.42 ± 0.94^g

42.64 ± 0.57^f

50.27 ± 1.64^d

63.22 ± 1.16^a

31.83 ± 1.55ⁱ

37.54 ± 0.66^h

46.89 ± 1.34^e

61.39 ± 1.29^b

Reducing Power

22.81 ± 0.73^d

28.47 ± 0.95^c

37.51 ± 1.19^b

48.14 ± 1.38^a

22.69 ± 0.24^d

28.19 ± 0.71^c

37.11 ± 0.56^b

47.89 ± 0.92^a

20.38 ± 0.35^e

27.08 ± 0.63^c

36.48 ± 0.39^b

.26 ± 0.72^a