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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 Product

Storage Days

TAC (%)

ALA (%)

RP

DPPH (%)

Tea Whitener

0

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

Milk

0

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 Drink

0

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