Table 5.
Total polyphenol content (TPC) and total antioxidant capacity (CAT) of Caciocavallo Podolico Lucano cheese (averages ± SEMs).
| Ripening Time | TPC (g GAE/kg of Cheese) |
CAT | |
|---|---|---|---|
| FRAP | TEAC | ||
| (mmol FeSO4/kg of Cheese) | (mmol TROLOX/kg of Cheese) | ||
| 6 months | 4.1 ± 0.2 | 1.4 ± 0.1 | 67 ± 3 |
| 12 months | 5 ± 1 | 1.4 ± 0.2 | 69 ± 9 |
| Significance | ns | ns | ns |
SEM = standard error of the mean; CAT = total antioxidant capacity; TPC = total phenolic content; GAE = gallic acid equivalent; FRAP = Ferric Reducing Antioxidant Power; TEAC = Trolox equivalent antioxidant capacity; ns = not significant.