Figure 6.

Antioxidant activity of fermented milks evaluated by (A) ABTS, (B) DPPH, and (C) FRAP assays. YC = commercial yogurt, FM1 = fermented milk produced by conventional starters, FM2 = fermented milk produced by conventional starters and Lpb. plantarum LT100 (high-EPS producer), FM3 = fermented milk produced by conventional starters and Lpb. plantarum C9O4 (low EPS producer). Data are reported as mean values ± SEM and statistically analyzed by One-Way ANOVA followed by Tukey’s multiple comparisons test (different letters mean significant differences among samples p < 0.0001).