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Table 2 Antioxidant capacity of UHT-treated products at different storage intervals

From: Changes in fatty acids composition, antioxidant potential and induction period of UHT-treated tea whitener, milk and dairy drink

UHT-treated Dairy ProductStorage DaysTAC (%)ALA (%)RPDPPH (%)
Tea Whitener0
45
90
45.21 ± 0.41a
41.84 ± 0.29b
37.29 ± 0.55c
10.60 ± 0.09a
8.44 ± 0.13b
5.19 ± 0.15d
6.82 ± 0.16a
5.77 ± 0.14b
3.69 ± 0.18d
25.63 ± 0.24a
21.24 ± 0.19b
18.77 ± 0.15c
Milk0
45
90
43.53 ± 0.41a
35.92 ± 0.88d
27.71 ± 0.91e
9.88 ± 0.09a
6.42 ± 0.11c
3.62 ± 0.21d
6.11 ± 0.16a
4.59 ± 0.27c
1.91 ± 0.07e
23.37 ± 0.24a
16.11 ± 0.13d
11.19 ± 0.49e
Dairy Drink0
45
90
40.24 ± 0.41a
22.40 ± 0.39f
15.44 ± 0.69g
8.43 ± 0.09a
5.27 ± 0.15e
1.17 ± 0.09f
5.29 ± 0.16a
1.17 ± 0.08f
0.24 ± 0.03g
21.85 ± 0.24a
7.57 ± 0.36f
2.14 ± 0.64g
  1. If means are expressed by a non-uniform letter in a column, these are statistically significant at 95% confidence interval (p < 0.05)
  2. TAC: Total antioxidant capacity; ALA: Activity in linoleic acid; RP: Reducing power